Konda kadalai (Chickpeas) Sundal

Sundal can be made with any bean seed of your choice though chickpeas is verycommonly used. A healthy snack which is low in fat and high in proteins. Not only as neiyvedyam for Ganesha or during Navaratri, the sundal is a quick healthysnack for every one. You can have even it as a tea time snack or party snack with drinks also.

Preparation time: 10-15 min        Cooking time: 20-25 mins      

Serves: 6

 


Ingredients:
 • Chick peas  -   1 cup

For Seasoning: 
• Mustard-    1 tsp
• Urad dal -     1 1/2 tsp
• Red chillies -    2 broken into pieces
• Hing/ asafoetida -    2 pinches
• Curry leaves -   little
• Coconut –   chopped fine 1/4 cup 
• Oil -   2 tsp

Method:
Step 1: Soak chickpeas in water overnight. Rinse well, add fresh water andpressure cook with required salt till soft.The chickpeas should be soft but notmushy. Drain the excess water and keep aside.
Step 2: Heat oil in a pan and add mustard seeds when it splutters, add uraddal, red chillies, hing and curry leaves. Fry till urad dal turns golden brown.
Step3: Add cooked chickpeas and chopped coconut and stir well. Transfer on to abowl and garnish with coriander leaves, raw mango pieces (if in season) andgrated coconut. Mmmmm niceJ)

Sundal can be made with any bean seed of your choice though chickpeas is verycommonly used. A healthy snack which is low in fat and high in proteins. Not only as neiyvedyam for Ganesha or during Navaratri, the sundal is a quick healthysnack for every one. You can have even it as a tea time snack or party snack with drinks also.

Preparation time: 10-15 min        Cooking time: 20-25 mins      

Serves: 6

 


Ingredients:
 • Chick peas  -   1 cup

For Seasoning: 
• Mustard-    1 tsp
• Urad dal -     1 1/2 tsp
• Red chillies -    2 broken into pieces
• Hing/ asafoetida -    2 pinches
• Curry leaves -   little
• Coconut –   chopped fine 1/4 cup 
• Oil -   2 tsp

Method:
Step 1: Soak chickpeas in water overnight. Rinse well, add fresh water andpressure cook with required salt till soft.The chickpeas should be soft but notmushy. Drain the excess water and keep aside.
Step 2: Heat oil in a pan and add mustard seeds when it splutters, add uraddal, red chillies, hing and curry leaves. Fry till urad dal turns golden brown.
Step3: Add cooked chickpeas and chopped coconut and stir well. Transfer on to abowl and garnish with coriander leaves, raw mango pieces (if in season) andgrated coconut. Mmmmm niceJ)