ChickPea Sundal/ Chickpea and Cocunut Salad

Sundal is served as prasad all over south in temples. Temple sundal always has a special taste. This is my humble version. It usually prepared at home too during festival poojas for prasad . And i find it a very healthy evening snack.

Chickpea/Chole - 1 cup soaked overnight
Mustard seeds - 1/2 tsp
Green Chilli - 2 tsp , paste or very finely chopped
Coconut - 1/8 cup ,freshly grated
Hing - 1/4 tsp
Curry Leaves - a few.
Salt to taste
Oil - 1 tsp

1. Cook soaked chickpea with salt ,drain and keep aside.
2. Heat oil in a frying pan and hing and mustard and cover.
3. When mustard starts to pop, add green chilli ,curry leaves and chickpea .
4. Cook for a minute and add fresh coconut and remove from flame.

PS: Chickpea should be cooked but not mushy. If you don't like to add coconut avoid it and instead use lemon juice to taste. Though lemon juice is not authentic to recipe but still thesundal tastes good.

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