Brown Chickpeas Sundal Recipe | Kala Chana Recipe
Brown Chickpeas Sundal is a south Indian recipe which we usually prepare during the festival season as a nivedyam for god. We can also make this sundal with white/black chickpeas. Here I have prepared this dish without onion and garlic. It is a very simple and healthy dish which you can prepare by soaking the chickpeas overnight and boiling the peas and then stir fried with grated coconut and other spices.
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Servings: 3 People
Ingredients
- Brown chickpeas -1 cup
- Mustard seeds-½tsp
- Cumin seeds/jeera-½tsp
- Chopped green chillies-3
- Hing/Asafoetida a pinch
- Chopped ginger-½ tsp
- Turmeric powder-¼tsp
- Curry leaves a strand
- Coriander leaves
- Oil-3tbsp
- Grated coconut-3tbsp
- Salt to taste
- Lemon Juice-3tsp
Instructions
- Wash the chickpeas and soak it in water for 8hours or overnight
- In a pressure add the chickpeas along with salt, water and cook for 2 whistles or till peas are soft
- Next, strain the water from the chickpeas and keep aside. Don’t throw that water as it can be used for mixing dough in chapati making.
- Heat a Kadai with oil, add mustard seeds and jeera and when they start to splutter add chopped green chillies, curry leaves along chopped ginger.
- Fry till the raw smell goes out, add Hing and mix everything well
- Add cooked chickpeas and mix well. Then add the grated coconut and required salt. Note: Please remember we already add salt while cooking the peas so add salt very little here.
- Cover and cook for 2mins and finally add coriander leaves.
- Turn off the flame and add lemon juice and enjoy delicious Sundal
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