Chickpea Sundal

1. 1
   pressure cook · ~15 min

   Pressure cook the chickpeas.

   1.Drain soaked chickpeas and add to pressure cooker with 3 cups water and 0.25 tsp salt.

   2.Pressure cook on medium heat for 4-5 whistles until tender but not mushy.

   3.Drain the chickpeas and reserve the cooking water for other uses.

   TIPChickpeas should hold their shape when pressed between fingers. Overcooking makes them mushy.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat coconut oil in a heavy bottom pan over medium heat.

   2.Add mustard seeds and let them splutter for 30 seconds.

   3.Add urad dal and sauté until golden brown (about 1 minute).

   4.Add dried red chili, asafoetida, and curry leaves. Let the leaves crackle for 15 seconds.

   TIPKeep the heat medium to avoid burning the dal and spices. The urad dal should turn golden, not dark brown.
3. 3
   saute · ~1 min

   Sauté the aromatics.

   1.Add slit green chilies and chopped ginger to the pan.

   2.Sauté for 30 seconds until fragrant.
4. 4
   mix · ~3 min

   Add chickpeas and season.

   1.Add the drained cooked chickpeas to the pan.

   2.Add remaining 0.25 tsp salt and stir well to coat the chickpeas with the tempering.

   3.Sauté for 2-3 minutes on medium heat until the chickpeas are well coated and heated through.

   TIPStir gently so the chickpeas don't break apart.
5. 5
   mix · ~1 min

   Finish with coconut and lemon.

   1.Turn off the heat.

   2.Add grated fresh coconut and lemon juice. Mix well.

   3.Garnish with chopped coriander leaves.
6. 6
   serve

   Serve warm or at room temperature.

   Transfer to a serving bowl. Sundal tastes best warm as a standalone snack or at room temperature for packed lunches and picnics.

   TIPSundal stays fresh for up to 4 hours without refrigeration, making it an excellent travel snack.

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