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Chickpea sundal

Chickpea | Garbanzo beans - 1 cup, SOAKED OVERNIGHT (at least 8 hrs)
Grated fresh coconut - 1/4 cup
Curry leaves - 1 string
Mustard seeds - 1 teaspoon
Oil - 2 teaspoons
Salt - to taste
For the spice-mix
Dry Red Chilli - 4-6
Coriander seeds | dhania - 2 tablespoons
Cumin seeds - 1 tablespoon

1. Boil the chickpeas (I did it in the pressure cooker for almost 8 whistles. I like my chickpeas really soft) Drain & set aside
2. Dry roast coriander seeds, cumin seeds & dried red chili for about 2 minutes
3. Grind to a coarse powder and set aside
4. In a pan, heat oil. When it is hot, add mustard seeds, and curry leaves
5. When mustard starts to split, add the freshly grated coconut. Sauté for about 2-3 minutes
6. Add the ground spice mix and sauté till the moisture in coconut starts evaporating.
7. Add the boiled & drained chickpeas and mix well

* Notes:
If fresh coconut is not available, use Frozen coconut/ Dessicated Coconut