Ingredients
Chick Peas - 1 1/2 cups Grated
Coconut - 3 tbsp
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Dry Red Chilly - 2
Curry Leaves - some
Asafetida - a pinch
Oil - 1 tsp

Method:

1. Soak the chick peas over night to prepare sundal the next day.
2. Wash and clean the soaked chick peas and cook in water or pressure cook.
3. Decant the water and let stand for a few minutes.
4. Heat up the oil and fry the mustard seeds, urad dhal, asafetida, chilly and curry leaves.
5. Add the coconut and salt and remove from heat.
6. Stir to mix well.
7. Now add the cooked peas and reheat.
8. Stir for a few minutes until the salt and coconut are evenly distributed.

Serve hot or cold