A favourite during Navratri festival, this chickpeas masala sundal is great evening snack that can be served to guests who come for the festival. Also makes for a delicious kids snack too.
Ingredients:
White Chickpeas (Vella Kondakadalai) – 1 cup, soaked for 4 to 6 hours or overnight
Salt as per taste
Dry Red Chilli – 1
Curry Leaves – few
Oil – little
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Coconut – 1 tsp, grated (optional)
For the masala:
Coriander Seeds – 3 tsp
Dry Red Chillies – 3 to 4
Black Peppercorns – 1/2 tsp
Urad Dal – 1 tsp
Method:
1. Heat little oil in a pan.
2. Fry the masala ingredients and grind to a fine powder.
3. Pressure cook the chickpeas until soft or for 1 whistle.
4. Heat little oil in a pan.
5. Fry the mustard seeds, urad dal, red chillies and curry leaves for 30 to 50 seconds.
6. Add the chickpeas, coconut and ground masala.
7. Stir well and cook for 3 to 4 minutes.
8. Remove and serve at once.
