Chickpeas Sundal | Chana sundal
Protein packed Chickpea Sundal from South Indian suisine. Made during Navratri or served as prasadam at temples.
Servings: 3
Equipment
- pressure cooker or instant pot
Ingredients
- 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
Instructions
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.