Chickpea Sundal, a savoury snack from Tamil Nadu, flavoured with south Indian tadka of mustard seeds, curry leaves, hing and freshly grated coconut.
Prep Time5 minutesmins
Cook Time25 minutesmins
Soaking Time8 hourshrs
Total Time8 hourshrs30 minutesmins
Course: Salad, Snack
Cuisine: Indian, South Indian
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
For pressure cooking chickpeas
1cupdried chickpeasany colour, soaked overnight in plenty of water (You may use 1 to 2 cups of canned chickpeas instead.)
1½cup water
salt to taste
For making chickpea sundal
1tablespooncoconut oil
1teaspoonmustard seeds
1teaspoonurad dal
a pinch of asafoetidahing
sprig of curry leaves
1dry red chillitorn into pieces
1teaspoongrated gingeroptional
1small red oniondiced finely (optional)
2green chillieschopped
¼cupgrated coconut
salt to taste
2teaspoonlime juiceoptional
INSTRUCTIONS
Wash and drain the soaked chickpeas. Pressure cook with water and salt for 10 to 15 minutes or 3 to 4 whistles on medium flame. Drain and reserve the water for other uses or you may discard it. You may use canned chickpeas.
1 cup dried chickpeas, 1½ cup water, salt to taste
Heat coconut oil in a pan on low to medium flame. Add mustard seeds and let them crackle. Add urad dal (optional), hing, ginger (optional), curry leaves, green chillies or dried red chilli and saute until urad dal turns golden. Stir in the chopped onion if using and saute until translucent with a pinch of salt.
1 tablespoon coconut oil, 1 teaspoon mustard seeds, 1 teaspoon urad dal, a pinch of asafoetida, sprig of curry leaves, 1 dry red chilli, 1 teaspoon grated ginger, 1 small red onion, 2 green chillies
Stir in the cooked chickpeas and fry until warmed and the ingredients are well combined.
Switch off and stir in the grated coconut. You may squeeze some lemon juice before serving. Serve warm with chai.
¼ cup grated coconut, salt to taste, 2 teaspoon lime juice