Chickpea Sundal | Garbanzo Bean Salad

This is one of my mum's classic recipes; and my most favorite sundal too. Sundal is basically lentils/legumes cooked with seasoning. They are commonly prepared during festivals to give away to guests. This is also a very high protein snack and can easily leave you full with just 1 cup.

Chickpea Sundal or Garbanzo Bean Salad Recipe(Print this Recipe)
Ingredients
Chickpea | Garbanzo beans - 1 cup, SOAKED OVERNIGHT (at least 8 hrs)
Grated fresh coconut - 1/4 cup
Curry leaves - 1 string
Mustard seeds - 1 teaspoon
Oil - 2 teaspoons
Salt - to taste
For the spice-mix
Dry Red Chilli - 4-6
Coriander seeds | dhania - 2 tablespoons
Cumin seeds - 1 tablespoon

Method
1. Boil the chickpeas (I did it in the pressure cooker for almost 8 whistles. I like my chickpeas really soft) Drain & set aside

2. Dry roast coriander seeds, cumin seeds & dried red chili for about 2 minutes

3. Grind to a coarse powder and set aside

4. In a pan, heat oil. When it is hot, add mustard seeds, and curry leaves

5. When mustard starts to split, add the freshly grated coconut. Sauté for about 2-3 minutes


6. Add the ground spice mix and sauté till the moisture in coconut starts evaporating.
7. Add the boiled & drained chickpeas

8. Mix well

* Notes:
If fresh coconut is not available, use Frozen coconut/ Dessicated Coconut

Only Snacks & Starters - hosted by Raji