Chickpea Sundal

Below recipe by Archana Doshi

Ingredients

• 1 cup Kala Chana (Brown Chickpeas), soaked overnight,
  pressure cooked until soft and tender

• 1 teaspoon Oil

• 1/2 teaspoon Mustard seeds (Rai/ Kadugu)

• 1 teaspoon Green Chillies

• 1 inch Ginger, grated

• 1/4 teaspoon Asafoetida (hing)

• 2 tablespoons Fresh coconut, grated

• Coriander (Dhania) Leaves, small bunch, chopped

• Salt, to taste

Instructions

• To begin making the Chickpea Sundal recipe, heat oil in a pan on medium heat; add the mustard seeds and allow it to crackle.

• Once it crackles, stir in the ginger, green chillies, asafoetida, salt and the cooked chickpeas.

• Stir-fry for a few minutes until all the ingredients are well combined. Turn off heat and stir in the coconut and coriander leaves.

• Serve the Chickpea Sundal hot as healthy tea time snack for the family or make it for special festivals like Gollu (Navratri).

• Serve Chickpea Sundal as an evening snack with Mango Iced Tea during summer. You can also serve it with Keerai Sambar and Steamed Rice for your weekday meal.