Navratri is incomplete without sundal recipes. Sundals are usually made with legumes (pulses) of different kinds. They are not only easy to prepare but also loaded with protein. Chickpeas sundal is one of the sundal varieties made during Navratri and Vinayagar (Ganesh) Chatrurthi. As we use dried legumes, you need to plan in advance and soak them either overnight or for at least 8 - 10 hours to soften and prepare it for cooking. I not only make them during festival time but also it finds its way in my kids snacks boxes to school as well as they are so filling and keep the kids happy till their lunch break.
Chickpeas (Kondakadalai ) Sundal Recipe
Prep time:8 Hours | Cook time: 15 mins | Serves: 3 Recipe Cuisine: South Indian | Recipe Category:Snacks
Chick peas (Kabuli channa / Garbanzo Beans) - 1 cup
Fresh grated coconut – 3 tbsp
Dry red chillies – 2, broken
Mustard seeds – 1 tsp
Urad Dal - 1/2 tsp
Asafetida – 2 pinch
Curry leaves – 1 sprig
Salt – to taste
Oil – 2 tsp
Wash and soak chana in plenty of water overnight or for atleast 8 hours. Rinse well and using fresh water, pressure cook till soft with salt for 4 to 5 whistles. Drain and keep aside.
Heat a pan with oil. Add the mustard seeds, when they crackle add the urad dal, asafetida, dry chilies and curry leaves and sauté till the urad dal turns golden brown.
Now add the cooked chickpeas and mix well. Adjust salt and cook for a minute.
Add grated coconut, mix well and serve hot.
Before cooking, discard the soaked water and rinse well.
As chickpeas in general causes flatulence, do not miss out on adding asafetida as it helps in digestion.
The chickpeas should be soft and you should be able to mash it easily when pressed between your fingers.