Chickpea (Chana) Sundal

How to Prepare

1. Rinse and soak the chickpeas in water for 8-10 hours or overnight.
2. Drain the soaked chickpeas and pressure cook them with 6 cups of water and 1 tsp of salt for 3 whistles or until soft but not mushy.
3. Once cooked, drain the chickpeas using a colander and set aside.
4. Heat 4 tbsp of oil in a large pan or kadai over medium heat.
5. Add 2 tsp of mustard seeds and let them splutter.
6. Add 4 tsp of urad dal and 4 tsp of chana dal, and fry until golden brown.
7. Add 6-8 dried red chilies
8. 2 tsp of asafoetida, and a handful of curry leaves. Sauté for a minute.
9. Add the cooked chickpeas to the pan and mix well to coat with the tempering.
10. Add salt to taste and stir for 2-3 minutes on low heat.
11. Add 1.5 cups of grated fresh coconut and mix well for another 2 minutes.
12. Turn off the heat and serve hot or at room temperature as a snack or side dish.