Sundal (Boiled and seasoned chickpeas) - South indian recipe

This dish is best served as a snack along with tea/coffee.

Ingredients

• Bengal gram (Kabuli Chenna) (Chick pea) 250 grams
• Mustard - 1 tea spoon
• Coconut scraping - 1 cup
• Black gram dal - 1 tea spoon
• Green chillies - To taste
• Asafoetida powder (Hing) - pinch
• Salt to taste
• Curry leaves

Procedure

1. Soak the chickpeas overnight.
2. In a pressure cooker, cook the chickpeas for 7 whistles, or until done
3. Heat 2 tbsp of oil in a wok (kadai)
4. Add mustard seeds
5. After the seeds stop spluttering, add black gram, and wait till it turns a shade of brown
6. Add asafetida. You can substitute this with 1/2 tsp of garlic paste
7. Add the green chillies and curry leaves
8. Add salt
9. Add coconut scrapings. You can substitute this with coconut powder (but it is not really the same thing)

Mix well, and remove from fire. Serve hot.