Mangalorean Style Sonay Sukka - Dry Chickpea Stir Fry

Step 1: To begin making the Mangalorean Style Sonay Sukhe, soak the chickpeas in water for at least 8 hours or overnight

Step 2: Pressure cook the chickpeas with water so that it is fully immersed and cook till done

Step 3: This will take about 25 minutes

Step 4: Once done switch off the heat and leave it to rest, the pressure will be released by itself

Step 5: Drain the water away and keep the chickpeas aside

Step 6: In a small pan; roast the ingredients for the Bafat powder including byadagi red chillies, coriander seeds, cumin seeds, whole black peppercorns, turmeric powder until you get a good roasted aroma from the coriander seeds

Step 7: Turn off the heat, cool and grind into a fine powder

Step 8: Heat a kadai with oil, add mustard seeds and allow it to crackle, add curry leaves and wait for 5 seconds

Step 9: Add the chopped onions, grated coconut and garlic, sauté till the onions are brown

Step 10: Add bafat powder mix to the sautéed onions and mix well

Step 11: Once the spice powder is added, add the cooked chickpea along with the tamarind water and keep sautéing till the water is evaporated and you will get a dry dish

Step 12: Check the salt and seasonings and adjust to suit your taste

Step 13: Serve the Mangalorean Style Sonay Sukhe along with Kori Gassi and Neer Dosa as your sunday meal for your family