Chana Sundal

Ingredients

• - 1.5 cups white chickpeas (kondakadalai)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 green chilli
• - 1/4 cup fresh grated coconut
• - Salt to taste
• - 1 tsp lemon juice

Method

1. About sundal: Sundal is a healthy South Indian boiled legume salad — simple, nutritious and high in protein. This version features white chickpeas (kondakadalai). Famous in All Tamil Nadu. Day 1 of Navratri — white symbolises purity Traditionally offered as prasad during Navratri.
2. Soak white chickpeas (kondakadalai): Wash 1.5 cups white chickpeas (kondakadalai). Soak overnight in cold water. White chickpeas need at least 8 hours soaking. They swell significantly.
3. Cook: Drain and cook in a pressure cooker with 2 cups fresh water, 1/4 teaspoon turmeric and salt for 3 to 4 whistles. Should be tender but not falling apart.
4. Drain and cool: Drain well. Cool 10 minutes. Excess water makes sundal soggy.
5. Temper: Heat 2 tablespoons oil. Add 1 teaspoon mustard seeds (wait for pop), 1/2 teaspoon urad dal until golden. Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
6. Add aromatics: Add 1 green chilli finely chopped and 1/2 inch ginger grated. Cook 30 seconds.
7. Add white chickpeas (kondakadalai): Toss well to coat with tempered oil. Cook on medium heat 2 to 3 minutes.
8. Add coconut: Add 3 tablespoons fresh grated coconut. Toss gently. Cook 2 minutes.
9. Season: Add salt to taste and 1 teaspoon lemon juice.
10. Serve: Transfer to a bowl. Serve warm or at room temperature. Keeps fresh 4 to 6 hours.