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Chickpea sundal
By : Jeyashri Suresh
Category : Health food, Lentils
Servings : 2
Time Taken : 30-45 mins
Rating :
  1. Soak the chickpeas overnight and pressure cook up to 3 whistles by adding a little salt to this.
  2. Drain the water and keep it aside.
  3. In a pan, dry roast the coriander seeds, channa dal and red chilly till golden brown.
  4. When it is cool, make it into a fine powder.
  5. In the same pan, add the coconut oil and mustard seeds and when it splutters add the curry leaves and the cooked chickpeas.
  6. Take a tbsp of ground spice mix and add to the chickpeas.
  7. If you have remaining, store it in a dry container and use it whenever required.
  8. This same spice mix can be used for bisibelabath and arachuvitta sambar.
  9. Saute this for a minute and add the scrapped coconut.
  10. Mix well and check for salt.
  11. Serve with any gravy and hot rice.

    Recipe and image courtesy: Jeyashri`s Kitchen

1/2 cup - boiled chickpeas
1/2 tbsp - coriander seeds
1/2 tbsp - channa dal
2 - red chilli
2 tbsp - coconut (fresh)
1 tsp - coconut oil
1/4 tsp - mustard seeds
Curry leaves, a few
Asafoetida, a pinch
Salt as needed
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