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It has protein, complex carbohydrate and dietary fibre. Soak overnight before use.
Cook in soups, casseroles, curries and porridge.
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These chickpeas are often served as part of the menu during Indian festivals such as Pongal and New Year, where it goes very well with the Sweet Pongal Rice.
Sago Payasam is a popular pudding-like dessert among South Indians that is served after meals. It is usually made of boiled sago pearls as the main ingredient with milk, dried fruits, nuts and vermicelli adding to the taste.
The perfect savoury snack to complement sweet pongal rice - crispy ulundu vadai.