Sundal

Instructions

1. 1

   Soak and Cook Chickpeas

   • Rinse 1 cup of dried chickpeas and soak them in plenty of water for 8 hours or overnight.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker.
   • Add 3 cups of fresh water and 1 teaspoon of salt.
   • Pressure cook on medium heat for 3-4 whistles, or for about 15-20 minutes, until the chickpeas are soft but hold their shape. They should be easily mashable between your fingers.
   • Once the pressure releases naturally, drain any excess water completely and set the cooked chickpeas aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat 2 tablespoons of coconut oil in a heavy-bottomed pan (kadai) over medium heat.
   • Add 1 teaspoon of mustard seeds. Wait for them to splutter completely, which takes about 30-45 seconds.
   • Add 1 teaspoon of urad dal and sauté for about 1 minute until it turns a light golden brown.
   • Immediately add 2 broken dried red chilies, 1/4 teaspoon of hing, and a sprig of curry leaves. Sauté for 30 seconds until the curry leaves turn crisp and aromatic.
3. 3

   Combine and Finish

   • Add the cooked and drained chickpeas to the pan with the tempering.
   • Stir gently to coat the chickpeas evenly with the spices. Sauté for 2 minutes.
   • Add 1/2 cup of fresh grated coconut and mix well. Cook for another 2-3 minutes, allowing the flavors to meld.
   • Turn off the heat. If using, stir in 1 tablespoon of fresh lemon juice for a bright, tangy flavor.
   • Serve the sundal warm as a healthy snack or a side dish.