Chickpea sundal

Name: Chickpea sundal
Total time: 600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Whole dark brown chickpeas; 1 table spoon sesame seed oil; 1 tsp mustard seeds; 1 tsp Fennel seeds; 1/2 tsp methi seeds; Pinch asafoetida; 1 table spoon urad dal; 4 red dried chilies,; 1 tsp Ginger, grated; 1/2 tsp turmeric powder; 1/2 cup curry leaves; 1 cup fresh finely chopped coconut pieces; As required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#BcR

Easy to make nutritious tasty snack. Popular on Madras Beach. I studied in a college situated right opposite to Marina beach in Chennai. Vendors used to shout “ sundal, sundal” . We just loved eating them relaxing on the beach

#BcR

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

10 mins

6 servings

2 cupsWhole dark brown chickpeas
1 table spoonsesame seed oil
1 tsp mustard seeds
1 tsp Fennel seeds
1/2 tspmethi seeds
Pinchasafoetida
1 table spoonurad dal
4red dried chilies,
1 tsp Ginger, grated
1/2 tsp turmeric powder
1/2 cupcurry leaves
1 cupfresh finely chopped coconut pieces
As required Salt
snack

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Steps

10 mins

1

Prepare a checklist. Keep essential items close by.
2

Soak chickpeas in 5 cups of boiling water for 2-3 hours. chickpeas absorb water and swell. Cook in a pressure cooker till it becomes slightly soft. Do not overcook. When done, take it out of the cooker and drain
3

In a frying pan over medium heat, add mustard seeds, let it splutter, for about a minute. Stir in fennel
seeds, cumin seeds, methi seeds and red chillies. Add ginger, turmeric powder and curry leaves and stir when the urad is golden in color. Add coconut. Saute until colour changes.
Add the cooked and drained chickpeas and stir-fry for 4 minutes
Add salt, stir and remove from the oven. Sundal is ready to taste. Transfer to a serving bowl. Ready to taste.

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Lakshmi Sridharan Ph D @cook_19872338

on August 23, 2022 19:43

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography