Chickpeas sundal (Kondakadalai sundal in Tamil) is a special recipe prepared mostly as prasadam. As it was Vinayagar Chathurthi last week I prepared this dish as prasadam. It can even be prepared and served as a snack. Chickpeas is rich in protein and fibre. Many variations can be made in this preparation by adding grated coconut, grated mango or by adding masala paste instead of adding red chillies for the spiciness and so on. Below is the simple and quick version of the recipe.
PREP TIME: 8 hours for soaking
COOKING TIME: 3 Mins
Chick peas – 1 Cup (you can use canned chickpeas)
Dry red chilli – 2
Mustard – 1 tea spoon
Urad Dal – 1 tea spoon
Curry leaves – 1 sprig
Asafoetida – ¼ teaspoon
Salt – per taste
STEP 1: Wash and soak the chickpeas for 8 hours. Pressure cook the soaked chickpeas for 6 whistles. (If using canned beans no soaking required, just pressure cook for 3 whistles)
STEP 2: Heat oil in a pan, add mustard and wait to splutter. Add urad dal, then curry leaves, red chillies and asafoetida.
STEP 3: Add the cooked chickpeas to the oil and salt. Toss it well so the oil, salt and asafoetida gets coated on the chickpeas. Cook for a minute and turn off the heat.
TIP: You can add grated coconut to the chickpeas after turning off the heat and mix well. This will make the sundal more crunchy and flavourful.