Ingredients:
1/2 kg White Chickpeas, soaked in water overnight
1/4 teaspoon Mustard Seeds
1/2 teaspoon Urad Dal
1 Dry Red Chilli, halved
1 Green Chilli, finely chopped
1/4 teaspoon Asafoetida
1 sprig Curry Leaves
1 teaspoon Lemon Juice
3 tablespoons grated Fresh Coconut
1 teaspoon Oil
2 tablespoons finely chopped Coriander Leaves
Salt to taste
Drain water from soaked chickpeas.
Pressure-cook them with 2 cups water, add salt in a 3-liter capacity steel/aluminium pressure cooker over medium flame for 4-whistles.
Do not cook them for longer period otherwise they will turn mushy.
Allow it to cool until pressure comes down naturally. Open the lid and drain water.
Heat oil in a kadai over medium flame. Add mustard seeds; when they start to crackle, add urad dal and sauté until it turns light brown.
Add asafoetida, dry red chilli, green chilli, curry leaves and sauté, to be care full that it should not burn.
Add chickpeas and salt only if it is required, mix well and cook for 2-3 minutes.
Add lemon juice and grated fresh coconut.
Stir well until nicely mixed. Turn off the flame.
Transfer chickpea Sundal to a serving bowl and garnish with finely chopped coriander leaves.
