South indian sundal (chickpea salad)
Discover the mouthwatering flavors of South Indian cuisine with our vibrant chickpea salad, known as sundal. Perfect blend of spices and textures!
Ingredients:
- 1 cup dried chickpeas, soaked overnight
- 2 teaspoons whole black mustard seeds
- 7 sprigs curry leaves
- 4 green chillies, diced
- 3 tablespoons dessicated coconut
- 1 pinch salt, as needed
Instructions:
- Place the beans in water with a pinch of salt and let them soak overnight. Proceed to cook the beans in a pot of salted water or in a pressure cooker (until you hear 2-1/2 whistles) until they are just tender. After cooking, drain the beans and set them aside. This can be prepared up to 2 days in advance.
- In a wide pan, heat some oil (ghee works great!). Once the oil is hot, add the mustard seeds and allow them to sizzle.
- Next, introduce the curry leaves and chillies to the pan. Once they become crispy, incorporate the cooked beans.
- Stir and cook on low heat for a couple of minutes. Add the grated coconut, stir again, and cook for a few more minutes.
- Your dish is now ready to be served! :)
Summary:
- Calories: 905 kcal
- Fat: 19 g
- Protein: 46 g
- Carbs: 147 g
- Potassium: 2131 mg
- Magnesium: 224 mg