Sundal in basically Tamil recipe, made with chickpeas. It is prepared in various occasions, festivals and as prasadams. Here is a masaledaar twist to the regular sundal. Enjoy spicy sundal.
Spicy Sundal / Spicy Chickpeas
Chick peas (kabuli chana) 3 cups
Raw mango 1, small, finely chopped
Turmeric powder (haldi) 1 tsp
Red chilli powder (lal mirch powder) 1 tsp
Carrot 1, grated
Coconut 1 cup, grated
Mustard seeds (rai) 1 tsp
Pigeon pea (toor/tuvar dal) 1 tsp
Cumin seeds (jeera) 1 tsp
Curry leaves 2-3 sprigs
Salt to taste
Asafetida (heeng) 2 pinches
Coriander leaves (dhania leaves) 1 small bunch, finely chopped
Oil for cooking
Bengal gram (chana dal) 1 tbsp
Red chillies (sabut lal mirch) 4-5
Coriander seeds (sabut dhania) 2 tsp
Cloves (lavang) 4-5
Cardamom (elaichi) 4-5
Coconut grated 3 tbsp
Soak chick peas (kabuli chana) for 7-8 hours. Drain, wash and pressure cook till the chana becomes tender. Keep it aside.
In a pan, dry roast, all the masala ingredients, let it cool and powder it using mixie.
Take a cauldron, heat 2 tbsp of oil, add mustard seeds (rai), pigeon pea (toor/tuvar dal), cumin seeds (jeera), curry leaves 2-3 sprigs and asafetida (heeng). Once it crackles, add
Chick peas (chana), salt, turmeric powder (haldi) and red chilli powder (lal mirch powder) and mix well.
Finally add grated coconut, chopped raw mango, carrots and mix well. Finally add the masala prepared, mix again; garnish with fresh coriander leaves (dhania leaves) and serve hot.