Chickpea Sundal. Chana Sundal
1/2 tsp organic canola or safflower or coconut oil
1/2 tsp mustard seeds
1 tsp urad dal (black gram) or use mung dal (petite yellow lentils)
2 dried red chilies, broken into halves (cayenne or mild like california red)
10 curry leaves
a generous pinch of asafoetida (hing) – optional
3 Tbsp shredded coconut (dried coconut)
3 Tbsp water
1.5 cups cooked chickpeas (canned or pressure cooked or slow cooker cooked)
1/2 tsp salt (less or more depending on if the cooked chickpeas are salted)
1. Heat oil in a large skillet over medium heat. When the oil is hot, add mustard seeds and urad dal. Mix and cook until the dal is golden brown.
2. Add red chilies, curry leaves and asafoetida. Cook for 15 seconds.
3. Add shredded coconut, water and mix. Cover and cook for a minute to rehydrate the coconut.
4. Add cooked chickpeas and salt. Mix well, Cover and cook for 5 minutes. Serve as is or as a side. Add chopped onion, tomato, cilantro and lemon juice and mix in for variation.
Note: If using fresh coconut, skip step 3 and add coconut after cooking the chickpeas for 5 minutes.
Use any cooked or sprouted beans, black chickpeas, split peas, split chickpeas, black eyed peas, kidney beans etc. or use cooked grains like quinoa or millet.
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