Chana Sundal (Chickpeas Coconut Salad)
Ingredients
- Chana Sundal (Chickpeas Coconut Salad)
- Salt as needed
- 3 tbsp grated coconut
- 2 tsp Oil
- 1/4 tsp mustard seeds
- Few curry leaves
To Roast and Grind
- 1 tbsp Coriander seeds
- 1 tbsp chana dal
- 4-5 red chilis
- Asafoetida 2 pinches
Instructions
- In a pan dry roast coriander seeds, chana dal, red chili, and asafoetida, till the dal turns golden brown.
- Allow this to cool and make it into a fine powder.
- Soak the chickpeas for 7-8 hours or overnight.
- Pressure cook this for 5-6 whistles with salt and enough water.
- Drain the water and keep this aside.
- In a pan add oil and add mustard seeds and curry leaves.
- Once it splutters, add the cooked chickpeas.
- Mix well.
- Add 2-3 tsp of the fresh spice powder and mix well.
- Cook for a minute.
- Switch off the flame
- Add the grated coconut and mix well.
- Chana sundal is ready.
