Sundal Recipe

Easy, healthy & tasty

From the temples to the streets to the kitchen, Sundal makes its way to a lot of places. The first time I saw this version of sundal was in Chennai where it was being sold along with the other street food snacks. The same recipe is used with other hero ingredient such as black-eyes peas, dry green peas, black chana etc

The recipe is really simple. It is just tempering cooked chickpeas. If dry chickpeas are used then a little planning is required as they have to be soaked in water overnight and then pressure cooked. If canned processed chickpeas are used them just drain the juices, give it a wash & spice it up. Add some some desiccated coconut powder for some extra flavor.

The other similar recipe is using black chana or black chickpeas. Check out my recipe (click here)

Sundal Recipe 

Kicthen Tools: Pressure Cooker & Kadai/Wok

Ingredients

• Dry Chick Peas: 1 cup
• Desiccated coconut powder: 2 tbsp
• Mustard Seeds: 1 tsp
• Red Chilies: 2
• Curry leaves: 10-12
• Asafoetida
• Salt
•  Oil: 2 tbsp

Preparation

• Soak the dry chickpeas in water overnight
• Drain the water. Add two cups of fresh water & pressure cook. Two-whistles
• Drain the water

Cooking

• Heat oil in a kadai
• Add the mustard seeds & let them crackle. Then a pinch of asafoetida followed by the curry leaves & red chilies
• Add the cooked chickpeas to the kadai. Add salt & mix well
• Add the desiccated coconut powder and mix. Turn of the heat & serve.

Alternate Options:

• Canned & processes chickpeas can also be used after being washed
• Fresh coconut pieces or shreds can be used instead of the dedicated coconut