cook for 3 minutes, until lightly
browned, stirring occasionally to
prevent sticking. (I like to blacken them
slightly. It adds to the flavor.)
- Reduce the heat to low and partially
cover the pan. Cook for 3 to 4 more
minutes. - Turn off the heat. Add the salt, red
chile powder, jaggery, lemon juice, and
cilantro. Replace the lid, covering the
pan completely, and allow the dish to sit
for 5 minutes. Serve with naan or roti,
as a filler in my Chickpea Flour Crêpes
(see recipe on page 79 and photo at
right), or in a dosa.