Spicy Sundal / Spicy Chickpeas

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

Category- Vegetarian

Ingredients

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

For Masala

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

Method

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.