BLACK CHICKPEAS SUNDAL

Sundal is a nutritious snack popular in South India. Any kind of legume or lentil is used in preparing this dish. Steamed lentils/ legumes is tossed over a simple seasoning and enriched with generous coconut shavings. It is either spiced up with sundal podi- a mild spicy powder or with green chillies/red chillies and minced ginger. In this sundal,I have used the podi for the mild spicy flavour I prepared this sundal on the auspicious occasion of  Ayudha Puja

 

 

 

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INGREDIENTS :

STEAMED CHICKPEAS-  2 CUPS

SALT TO TASTE

COCONUT SHAVINGS- 2 TBSP

CHOPPED CORIANDER LEAVES FOR THE GARNISH

FOR TEMPERING :

OIL-   4 TSP

MUSTARD- 3/4 TSP

ASAFOETIDA-  3/4 TSP

CURRY LEAVES- 2 SPRIGS

SUNDAL PODI- AS REQUIRED

FOR SUNDAL PODI :

CORIANDER SEEDS-  3 TSP

GRAM DAL- 2 TSP

RED CHILLIES- 4 NOS

PROCEDURE :

1. Soak black chickpeas overnight or four 8 hours. After soaking,drain the water and keep it aside.

2. In a pressure cooker,take the soaked chickpeas,salt and fresh water and cook for 4-5 whistle.

3. Prepare the sundal podi by dry roasting the ingredients and blending to a fine powder.

4. Prepare the seasoning by heating oil and crackle mustard seeds,split urad dal,asafoetida curry leaves.

5.Transfer the steamed chickpeas over the seasoning and toss in mild heat for a minute and switch off.

6.Sprinkle sundal podi and coconut gratings and toss for a minute and switch off. Take care not to burn the coconut.

 

7. Garnish with chopped coriander leaves and serve.