Kondakadalai Sundal

Instructions

1. 1

   Prepare and Cook the Chickpeas

   • Rinse the dry black chickpeas thoroughly. Soak them in ample water for at least 8 hours or overnight. Soaking time is not included in the prep time.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 1 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes after the first whistle. The chickpeas should be tender enough to be mashed with your fingers but still hold their shape.
   • Allow the pressure to release naturally. Drain any excess water from the cooker and set the cooked chickpeas aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat the coconut oil in a heavy-bottomed pan (kadai) over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the urad dal and sauté for about 1 minute until it turns a light golden brown. Be careful not to burn it.
   • Add the broken dried red chilies and fresh curry leaves. Sauté for another 30 seconds until the leaves turn crisp and aromatic.
   • Finally, sprinkle in the asafoetida and give it a quick stir for a few seconds.
3. 3

   Combine and Finish the Sundal

   • Carefully add the cooked and drained chickpeas to the pan with the tempering.
   • Gently toss everything together to ensure the chickpeas are evenly coated with the spices.
   • Sauté for 2-3 minutes, allowing the chickpeas to absorb the flavors of the tempering.
   • Add the fresh grated coconut and mix well to combine.
   • Cook for one final minute, then turn off the heat.
4. 4

   Serve

   • Serve the Kondakadalai Sundal warm as a nutritious evening snack, a side dish with a meal, or as a festive offering (prasadam).