Sundal

1. 1
   pressure cook · ~15 min

   Pressure cook the soaked chickpeas.

   Drain the soaked chickpeas and transfer to a pressure cooker. Add 2 cups of water and salt. Pressure cook for 4-5 whistles on medium heat, then let the pressure release naturally. The chickpeas should be tender but hold their shape — drain any excess water and set aside.

   TIPDon't discard the cooking water — it's flavourful aquafaba you can use in soups or knead into roti dough.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a heavy-bottomed pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add urad dal and sauté until golden (20 seconds).

   4.Add cumin seeds, dried red chilies, and asafoetida — stir until fragrant (15 seconds).

   5.Add curry leaves, green chili, and grated ginger — sauté for 30 seconds.

   TIPKeep the heat steady at medium — too high and the mustard seeds will burn before the dal turns golden.
3. 3
   saute · ~3 min

   Toss the chickpeas with the tempering.

   1.Add the cooked chickpeas to the pan with the tempering.

   2.Stir gently to coat every chickpea with the aromatic oil.

   3.Sauté for 2-3 minutes on low heat, letting the flavours meld.
4. 4
   mix · ~1 min

   Finish with coconut and lemon.

   1.Turn off the heat.

   2.Add grated coconut and toss well.

   3.Squeeze fresh lemon juice over the sundal and mix gently.

   TIPAlways add coconut off the heat — cooking it makes it dry and chewy. Fresh coconut stays moist and sweet this way.
5. 5
   garnish

   Garnish with coriander leaves and serve warm.

   Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve warm or at room temperature.

   TIPSundal tastes even better after resting 10 minutes — the coconut absorbs the tempering flavours.

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