Chickpeas Sundal | Chana sundal
Protein packed Chickpea Sundal from South Indian suisine. Made during Navratri or served as prasadam at temples.
- 3 cups cooked chickpeas
- 2 green chili
- 2 tbsp coconut
- 1 spring curry leaves
- 3 tsps oil
- ½ tsp mustard seeds
- 1 tsp chana dal optional
- ½ tsp cumin seeds
- 1 dry red chili
- pinch of hing (asafoetida)
- salt to taste
- lemon juice to taste
- 1 tbsp finely chopped coriander leaves
Cooking chickpeas in the instant pot -
Wash 1 cup of dry chickpeas in plenty of water. Soak it over night or atleast 8 hours.
Drain the water, add fresh water which covers two inches above the chick peas. Add ¾ teaspoon of salt and cook them in the pressure cooker/manual mode for 20 minute. Let the pressure release naturally. Drain the water and use them as needed.
Use 3 cups of the cooked chickpeas in this recipe. The rest can be freezed or used in salads or curries.
Making Sundal -
While the chickpeas are cooking, to a mortar add chopped green chili and coconut and coarsely grind them.
In a large skillet heat oil and add the mustard seeds. Once the mustard pops add chana dal and cumin seeds. cook for 30 seconds.
Add dry red chili, curry leaves and hing. Saute for 15 seconds.
Add the cooked chickpeas, salt and green chili coconut paste. Mix it well and close the lid.
In low-medium flame, cook for five minutes.
Finally add some lemon juice and chopped coriander leaves.