To start making the Mangalorean Type Sonay Sukhe, soak the chickpeas in water for not less than 8 hours or in a single day.
Strain cook dinner the chickpeas with water in order that it’s absolutely immersed and cook dinner until performed. This can take about 25 minutes. As soon as performed change off the warmth and go away it to relaxation, the strain will probably be launched by itself. Drain the water away and hold the chickpeas apart.
In a small pan; roast the components for the Bafat powder together with byadagi crimson chillies, coriander seeds, cumin seeds, entire black peppercorns, turmeric powder till you get roasted aroma from the coriander seeds. Flip off the warmth, cool and grind right into a advantageous powder.
Warmth a kadai with oil, add mustard seeds and permit it to crackle, add curry leaves and wait for five seconds.
Add the chopped onions, grated coconut and garlic, sauté until the onions are brown. Add bafat powder combine to the sautéed onions and blend effectively.
As soon as the spice powder is added, add the cooked chickpea together with the tamarind water and hold sautéing until the water is evaporated and you’re going to get a dry dish. Test the salt and seasonings and alter to fit your style.
Serve the Mangalorean Type Sonay Sukhe together with Kori Gassi and Neer Dosa as your sunday meal for your loved ones.