- 4–6 Dry Red Chilli
- 2 Tablespoons Coriander seeds (dhania)
- 1 Tablespoon Cumin seeds (jeera)
- 1 cup Dry Chickpea (Garbanzo beans/Chole/ Kabuli Chana), soaked overnight for at least 8 hours
- 1/4 cup Grated fresh coconut
- 2 Tablespoons Curry leaves, roughly chopped
- 1 teaspoon Mustard seeds
- 1 Tablespoon Vegetable Oil
- 2 teaspoons Salt (adjust to taste)
- If you have canned garbanzo beans, you can use that as well. Adjust salt to taste
- If you don’t have fresh coconut, use desiccated coconut
- Wash the chickpeas. Add enough water to cover the beans. Add 1 Tablespoon salt. Let the beans cook on a pan / in a pressure cooker till they are well cooked (You are looking for them to be tender yet retain their shape & have a bite to them)
- Drain the chickpea completely.
- Dry roast coriander seeds, cumin seeds & dried red chili for about 2 minutes
- Grind to a coarse powder and set aside
Making the chickpea sundal
- Heat oil in a pan. Add mustard seeds. When that splutters, add curry leaves.
- Add coconut & saute for 2-3 minutes. As it starts to dry up, add the spice mix and mix well.
- Add the chickpeas and mix well. Add salt if required and mix well.
- You can serve this hot or at room temperature too