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Chickpeas Sundal


By Nature Kitchen (Visit website)



sundal 3

Different varieties of sundals are normally prepared during navarathiri season.  Any kind of bean seeds can be used though chickpeas is most commonly preferred.  Very rich in protein, fiber & perfect for hungry kids returning from school.  I like to add some cut raw mangos during the season.  It taste simply delicious!!!

Ingredients :
Chick peas - 1 cupTurmeric powder - 1/4 tspGhee - 1 tbsp (or oil)Mustard seeds - 1 tspUrad dal - 1/2 tspA pinch of hingCumin seeds - 1/2 tspCurry leaves - 1 tbspRed chillies - 4 to 5 nosOnion - 1/2 noChilly powder - 1/4 tsp (optional)Coconut (cut into tiny pieces) - 1/4 cupSalt to tastesundal 2

Direction to Cook :

1.   Wash & soak the chick peas, overnight.  Pressure cook the soaked chick peas in the salted water till done.

2.   Heat ghee/oil in the pan, add mustard seeds, urad dal, hing, cumin seeds, curry leaves, red chillies and finely chopped onion.  Saute till tender.

3.   Add turmeric powder & chilly powder.  Saute for 2 more mins.

4.   Drain the water from the cooked chick peas & add it to the onion mixture.

5.   Finally, add the coconut pieces.  Stir for 3 more mins on medium flame.  Adjust the salt.

sundal 1

Ready to serve.


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