Sundal is a dry dish mainly made from brown or white chickpea, black eyed beans. Although it can be made with almost all legumes. It is seasoned with mustard seeds, dry red chilli, curry leaves, urad dal, green chillies, ginger and coconut. Sundal is usually prepared in festivles like Ganesh Chaturthi, Navratri.
1 cup white chickpeas, cooked until soft and tender
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon chopped green chilli (optional if giving to children)
1/2 teaspoon urad dal/black bean
1 dry red chillifew curry leavespinch of asafoetida
2 tablespoons freshly grated coconut
coriander for garnishing
salt to taste
Heat oil in a pan. Add the mustard and cumin seeds, allow it to crackle. Stir in the urad dal, curry leaves, asafoetida, dry red chilli. Saute urad dal until it is golden brown.
Add cooked chickpeas an salt. Stir for few minutes until well combined. Turn of heat and stir in the coconut and coriander leaves.