Chickpeas Tempered with Spices & Coconut

Chana Sundal

  • 1 cup chickpeas; soaked overnight
  • ¾ tsp black mustard seeds
  • 1 tsp urad dal (split skinned black gram)
  • 2-3 dry red chillies
  • 2 sprigs curry leaves
  • 1 pinch asafoetida (hing)
  • 3 tbsp freshly grated coconut
  • 2 tbsp coconut oil (or any vegetable oil)
  • #salttotaste

Soak chickpeas overnight and cook the next morning in salted boiling water till done, drain and keep aside.Heat oil in a pan, add mustard seeds and allow to crackle. Then add the urad dal and sauté for a few seconds taking care not to burn it. Add the dry chillies and curry leaves. Mix and add asafoetida; immediately add the cooked chickpeas. Mix well and add the grated coconut. Toss to combine, season with salt if necessary and remove from heat.

 

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