Black Chickpea Sundal
Cooked black chickpeas tempered with spices
Making Sundal is one of those snacks that is hard to ruin. It really is quite simple. Despite all that, Sundal was something I got to eat once a year because it was made only during Ganesh Puja or found in a few temples. But during my travel to cities like Chennai, Coimbatore & Ooty I saw that Sundal was a popular and a common snack. Street food that is actually quite healthy.
Desi channa or Black chickpeas are a good source of veggie protein and are a great source of nutrition. If dry black chickpeas are used then some prep is required as it needs to be soaked in water for about 8 hrs. Then the legumes have to be cooked before being incorporated in any recipe. Pressure cooking is the easier option. The stock that is left after pressure cooking has a lot of flavor and can be used to make some delicious rasam.
A little planning makes the prep easy. Soak, cook and refrigerate the chickpeas. When required, you can always heat or microwave the frozen chickpeas and then temper it with all the spices.
Prep : Cook : Temper
- Black Chickpeas / Desi Chana: 1 cup
- Mustard seeds: 1 tsp
- Dry Red Chilies: 4
- Curry leaves: 10 – 12
- Oil: 2 tbsp
Cooking the Black Chickpeas
- Wash the chickpeas thoroughly and soak it in 2 cups of water for about 8 hrs
- Pressure cook the soaked chickpeas in 4 cups of water and 1/4 tsp of salt. A four-whistle count pressure cooking will do it
- After cooking, separate the chickpeas from the stock
- Heat the oil in a thick wok
- Add the mustard seeds and let it crackle
- Reduce the heat and add the rest of the ingredients except for the chickpeas. Fry for half a minute
- Now add the cooked chickpeas into and mix it thoroughly on low heat
- Turn off the heat, serve and dig in