Green tender Chickpea salad. The tender Chickpea is available during December – January in South India. The plants are sold along with the pods. It is fun to shell the pods to make a variety of dishes or to just pop it in the mouth and eat.
Cuisine: North Karnataka
Time Required: 10 Minutes + Peas shelling time
Coarsely crush Green Chili and Soppina Kadalekayi/tender Chickpea together manually by using a traditional stone grinder. Remove to a bowl. To this add Coconut, Lemon juice, Salt and mix well. Heat Oil, add Mustard Seeds and when they splutter remove from flame and let it cool. Add this to the Kosambari/salad and mix well.
Serve Soppina Kadalekayi Kosambari with Roti or Rice.