Sweet Corn Sundal

How to Prepare

1. Drain the soaked chickpeas and sweet corn if using canned or pre-soaked. If using fresh corn, boil and remove kernels.
2. Heat 2 tablespoons of oil in a frying pan over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they splutter.
4. Add 4 teaspoons of urad dal and 4 teaspoons of chana dal, sauté until golden brown.
5. Add 4-5 chopped green chilies, a pinch of asafoetida, and 20 curry leaves. Sauté for a minute.
6. Add the cooked chickpeas and sweet corn kernels (about 10 cups total). Mix well.
7. Add salt to taste and cook for 5-7 minutes on low heat, stirring occasionally.
8. Add 1.5 cups of grated coconut and mix thoroughly for another 2 minutes.
9. Turn off the heat, garnish with chopped coriander leaves, and serve warm.