Guide to Make Chickpea Sundal

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chickpea sundal. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chickpea Sundal is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Chickpea Sundal is something that I have loved my whole life. They are nice and they look fantastic.

The sundal is also served in every home that celebrates the festival of dolls (Gollu). This chickpea sundal snack is low in fat, high in protein and very filling. Here is the pic of the ingredients you'll need to make this easy, delicious chickpea sundal.

To begin with this particular recipe, we have to prepare a few components. You can have chickpea sundal using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Chickpea Sundal:

1. Take 1/2 cup Chickpeas(White)
2. Take 1/4 freshly grated Coconut
3. Take 1 tsp Lemon juice
4. Make ready 1/4 cup Pomegranate pearls (optional)
5. Prepare 1 tbsp chopped Coriander leaves
6. Get to taste Salt
7. Take as required Water for soaking and cooking
8. Prepare For the Tempering
9. Make ready 2 tsp Coconut or Groundnut Oil or Ghee
10. Take 1/2 tsp Mustard seeds
11. Prepare as needed Few curry leaves
12. Prepare 1/2 green chilli
13. Make ready 1 pinch Asafoetida (optional)

This Chickpea sundal/salad contains full of protein. This sundal is famous among kids and this is a famous street food in Sri Lanka and in India, especially in beaches and roadside. Sundal can be done with any bean seed of your choice though chickpeas is very commonly used. A After kids come back from school, you can give them any sundal as a snack.

Instructions

Instructions to make Chickpea Sundal:

1. Soak Chickpea in water for at least 5-6 hours or overnight.
2. Drain and Cook Chickpea with fresh water and little salt in a pressure cooker to 3-4 whistles. Then drain the water and keep aside.
3. To prepare tempering, heat oil in a tadka pan. Add mustard seeds, curry leaves, green chilli, asafoetida and let it crackle. Switch off the flame and keep aside.
4. Now in a big bowl, take cooked chickpeas, add seasoning, lemin juice, pomegranate pearls, coriander leaves, grated coconut and 2 pinches of salt. Mix everything well. Chickpea Sundal is ready.

You can have it as a tea. I first met chickpea sundal at a cute little wine bar (called Indian Paradox) in San Francisco. I just knew sundal was the one. Chickpea Sundal is a popular snack from South India. Often served as prasadam in temples and made during Navrarti.

So that’s going to wrap it up with this exceptional food chickpea sundal recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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