Name: Chickpea Sundal
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Ingredients: 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

Scale

Ingredients

Spice Mix

4–6 Dry Red Chilli
2 Tablespoons Coriander seeds (dhania)
1 Tablespoon Cumin seeds (jeera)

Chickpea Sundal

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)

Notes

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

Instructions

Cooking Chickpeas

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.

Spice Mix

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