Chickpea Sundal Recipe
Description:
Chickpea Sundal is a traditional South Indian dish commonly served as prasad (offering) during festivals, especially in temples and homes that celebrate Navaratri (Gollu). This savory snack, made with kala chana (brown chickpeas), is a staple during the festive season. The blend of green chillies, ginger, and freshly grated coconut creates a delicious and aromatic dish perfect for tea time or as a light evening snack.
Cuisine: South Indian
Course: Snack
Diet: High Protein Vegetarian
Ingredients:
- 1 cup Kala Chana (Brown Chickpeas), soaked overnight, pressure cooked until soft and tender
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds (Rai/Kadugu)
- 1 teaspoon Green Chillies
- 1-inch Ginger, grated
- 1/4 teaspoon Asafoetida (Hing)
- 2 tablespoons Fresh coconut, grated
- Small bunch of Coriander (Dhania) Leaves, chopped
- Salt, to taste
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Instructions:
- To begin, heat oil in a pan over medium heat. Add the mustard seeds and let them crackle.
- Once the mustard seeds pop, stir in the grated ginger, chopped green chillies, asafoetida, and salt.
- Add the cooked chickpeas to the pan and stir-fry for a few minutes, ensuring the chickpeas are well combined with the spices.
- Turn off the heat and mix in the freshly grated coconut and chopped coriander leaves.
- Serve the Chickpea Sundal hot as a healthy tea-time snack or as a festive offering during Navratri or Gollu celebrations.
Enjoy Chickpea Sundal with Mango Iced Tea on a warm summer evening, or pair it with Keerai Sambar and steamed rice for a wholesome weekday meal.
Note: This recipe is a flavorful, high-protein vegetarian dish perfect for those looking to enjoy a nutritious snack or a festive treat.
