Ingredients

• 1/2 cup - boiled chickpeas, soaked overnight
• 1/2 tbsp - coriander seeds
• 1/2 tbsp - channa dal
• 2 - red chilli
• 2 tbsp - fresh coconut
• 1 tsp - coconut oil
• 1/4 tsp - mustard seeds
• Curry leaves - a few
• Asafoetida - a pinch
• Salt as needed.

How to Make Chickpea sundal

• Pressure cook the chickpeas for up to 3 whistles. Drain the water and keep it aside.
• In a pan, dry roast the coriander seeds, channa dal and red chilly till golden brown, and grind it into a fine powder.
• In the same pan, add the coconut oil and mustard seeds and when it splutters, add the curry leaves and the cooked chickpeas.
• Add a tbsp of ground spice, salt to the chickpeas.
• Saute this for a minute, then add the scraped coconut and asafoetida.
• Mix well and serve.
• Recipe and image courtesy: Jeyashris Kitchen
• http://www.jeyashriskitchen.com/