Servings: 4 | Prep Time: 10 min + Cooking Time: 20 min | Type: Veg
Sundal is essentially a dry dish made from desi channa, kabuli channa or black-eyed beans. The chickpea sundal is considered as a South Indian style salad. It is seasoned with mustard, green chillies, ginger and coconut.
Ingredients
1 tablespoon coconut oil or vegetable oil
2 teaspoons mustard seeds
6 fresh curry leaves
3 dried Kashmiri chilies, broken into pieces, seeds removed (or green chilies)
1/4 teaspoon asafoetida
1 cup chickpeas, soaked overnight, pressure cooked until soft and tender
Salt
1-inch Ginger, grated
1/4 cup freshly grated coconut or unsweetened shredded coconut
Lime wedges (for serving)
Coriander leaves, chopped
Directions:
- Heat oil in a large skillet over medium-high. Add the mustard seeds and allow it to crackle.
- Add curry leaves, chilies, ginger and asafoetida and cook, stirring occasionally, until curry leaves are slightly darkened, about 45 seconds. Add chickpeas, tossing often, just until warmed through, about 3 minutes. Let cool; season with salt.
- Scoop sundal into a bowl; top with coconut. Serve with lime wedges.
Tips:
For a variation, use kala chana (brown chickpeas).