Black Chickpea (Kala Chana) Sundal

How to Prepare

1. Rinse the soaked black chickpeas thoroughly and pressure cook with 5 cups of water and 1 tsp salt for 3 whistles or until soft but not mushy. Let the pressure release naturally.
2. Heat 3 tbsp coconut oil in a large pan over medium heat. Add 2 tsp mustard seeds and let them splutter.
3. Add 2 tsp urad dal and 2 tsp chana dal. Fry until golden brown.
4. Add 4-5 dried red chilies
5. 2 sprigs of curry leaves, and a pinch of asafoetida. Sauté for 30 seconds.
6. Add the cooked black chickpeas (drained) to the pan. Mix well to coat with the tempering.
7. Add 1 cup grated fresh coconut and salt to taste. Mix thoroughly and cook for 2-3 minutes on low heat.
8. Turn off the heat and garnish with chopped coriander leaves if desired. Serve warm or at room temperature.