Kondakadalai sundal

Stirfried chickpeas with tempered spices and coconut is a delightful and healthy snack. Though not quite a looker, this recipe is vegan, glutenfree, protein rich and minimal oil.

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Prep Time 10

Cook Time 20

Soaking time for the chickpeas 8

Total Time 8 30

Course Pickles, Snack, Traditional

Cuisine diabetic friendly, gluten free, Indian, South indian

Servings people

Ingredients

For soaking the chickpeas

2 cups drinking water
1/2 cup chickpea Brown chickpeas

To cook the chickpeas

2 cups drinking water
1/2 teaspoon salt

To make the sundal

1 tbsp cooking oil
1/2 tsp mustard
2 tablespoon sundal podi
1/4 cup grated coconut
1 dry red chilli

Instructions

Wash and soak the chickpeas for 8 hours.
Once soaked, drain the water and add fresh water.
Add salt.
Pressure cook ( or instant pot under high pressure) the chickpeas for 17 minutes.
Let the pressure release naturally.
Drain the cooked chickpeas and set it aside.
Into a frying pan add the oil and set on medium heat.
As the oil warms up add the mustard seeds, the urad dal, channa dal and the red chilli.
When the mustard crackles, add the cooked chickpeas and torn curry leaves.
Stirfry for a minute and add the grated coconut
Mix well and add the sundal podi and coriander leaves.
Stir well.
Transfer to a serving dish and serve warm.

Keyword bean salad, Lunch recipes