3/4cupChickpeas, Chana or KondakadalaiSee Notes below (1 cup is 250 ml measurement)
4 cupsWater See Notes Below
1 tbspCoconut Oil
1nosGreen Chillies Can be optional if you do not like spicy sundal.
1/2tspMustard seeds or Rai
A pinch of asafoetida or hing Skip this ingredient for gluten free recipe version
1-2nosWhole Red Chillies
Curry leaves as required
Salt to taste
Soak 3/4th cup of Chickpeas for atleast 6 hours or overnight with 3 cups of water.
In the morning, drain the water, rinse, add 1 cups of water and pressure cook for 4-5 whistles or until soft. Note - It should easily mash when held between your fingers and pressed
Grind 2 tbsp of Grated coconut with some green chillies and keep aside.
Heat a kadhai, add coconut oil, mustard seeds.
Once the mustard crackles, add whole red chillies, a pinch of asafoetida or hing and some curry leaves.
Now add the cooked chickpeas and salt to taste. Mix well.
Add the minced coconut-chilli mix and stir well. Switch off the flame. Serve it immediately.
I have used white chickpeas. You can use brown chana also. Soaking time and cooking time would be similar. 3/4 cup of chickpeas gave atleast 1 & 1/4th cup of cooked sundal which was ideal as snack for 2 people.
4 cups of water - 3 cups can be used to soak the chickpeas for 6 - 8 hours or overnight and the remaining 1 cups for pressure cooking. Drain the water (keep aside as stock) and then use the chickpeas for sundal.