Ingredients

• 1 cup - chickpeas, brown, soaked overnight
• 4-5 - green chillies, sliced fine
• 1/2 cup - fresh coconut, scraped
• 1/4 tsp - mustard seeds
• 1/2 tsp - cumin seeds
• 1 stalk - curry leaves
• 1 tsp - coriander leaves, finely chopped
• 2 tsp - lemon juice
• 2-3 pinches - asafoetida
• Salt to taste
• 1 tbsp - oil

How to Make Sundal

• Pressure cook peas till tender (5-6 whistles). Drain and keep aside.
• Heat oil, add seeds allow to splutter.
• Add chillies, curry leaves and stir.
• Add peas, coconut and other ingredients, except coriander.
• Stir cook till the water is evaporated.
• Serve hot or cold.