Name: Chana Sundal
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 2 kg Chickpeas (Kabuli Chana) (Soaked overnight and pressure cooked); 4 tablespoons Oil (For tempering); 2 teaspoons Mustard Seeds; 4 teaspoons Urad Dal; 0 sprigs Curry Leaves (Fresh); 0 numbers Green Chilies (Slit lengthwise, adjust to taste); 2 teaspoons Asafoetida (Hing); 1.5 cups Coconut (Freshly grated preferred); 1 cup Coriander Leaves (Finely chopped, for garnish); 0 to taste Salt

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How to Prepare

Heat 4 tablespoons of oil in a large pan or kadai over medium heat.
Add 2 teaspoons of mustard seeds and wait until they splutter.
Add 4 teaspoons of urad dal and sauté until golden brown.
Add 8-10 curry leaves
4-5 green chilies (slit), and 2 teaspoons of asafoetida. Sauté for 30 seconds.
Add the cooked chickpeas to the pan and mix well.
Add salt to taste and stir for 2-3 minutes to combine the flavors.
Add 1.5 cups of grated fresh coconut and mix thoroughly.
Cook for another 2 minutes on low heat, stirring occasionally.
Turn off the heat and garnish with 1 cup of chopped coriander leaves.
Serve hot as a snack or side dish.