Chickpea Sundal

Sundal is a boiled and sauteed bean dish with spices, coconut or onion. You can customize it to your taste, by adding chopped onions, carrot, cucumber or grated mango. Jazz it up little bit with a dash of lemon juice.

Very simple and easy to make but surely tastes great. You can have it as a snack or light dinner with a cup of yogurt or include this as part of your lunch, breakfast or dinner. Options are endless, but do try out and you will be glad you did.

Preparation Time - 0

Cooking Time - 20 Minutes

Serves - 4

Ingredients

Dry Chick Peas - 1 Cup ( Rinse, soak the dry chick peas with enough water overnight)

Salt - 1 Tsp or to taste

Curry powder - 1 Tbsp

Grated Coconut - 2 Tbsp

Curry leaves - few

Coconut Oil -1 Tsp

Mustard seeds - 1/2 Tsp

Asafoetida powder - 1/4 Tsp

Method

1) Pressure cook the soaked chick peas with enough water covering the surface and adding the salt and half of the asafoetida powder for three whistles.

2) Drain the excess water and you can add this water to soup, stock, sambar etc.

3) Heat a pan, add a tsp of coconut oil. Once the oil is hot, then add mustard seeds. After the mustard seeds stop spluttering add the asafoetida powder, curry leaves and drained chick peas.

4) At this stage if you want more salt add and saute for 3-4 minutes, now add curry powder and grated coconut and saute for 2-3 minutes and switch off.

5) Enjoy.

Event Participation

This dish goes to Complete my Thali event hosted by Taste of Mysore an event started by Jagruti.

Posted in: diabetic-snacks, gluten-free-snacks, snack, sundal