Chick peas are good source of protein, boosts iron, lowers bad cholesterol, wards off hunger cravings and protects women against osteoporosis. Chick peas can be used in salads, soups and stews.
Sundal is prepared during festivals and is very healthy and nutritious snack. It is very easy to make. Chickpeas are cooked and then tossed in seasoning and garnished with freshly grated coconut.
INGREDIENTS
Konda kadlai/ chick peas 1 cup
Red chillies broken 2
Mustard seeds 1tsp
Grated coconut 1/2 cup
Split urad dal 1 tsp
Asefoetida a pinch
Curry leaves 10-12
Refined oil 1 tbsp
Salt to taste
METHOD Soak the chick peas overnight for 8-9 hours. Drain the water. Add salt and pressure cook the chick peas with water, just enough to immerse the peas, for 4-5 whistles.
Heat oil in a deep pan add mustard seeds, urad dal, asefoetida, broken red chillies and curry leaves.
When mustard seeds splutters add turmeric powder, chic peas and mix it well. Check for salt as it has already been added.
Add the grated fresh coconut and mix well with chick peas. Turn off the heat.
Serve hot as a evening snack.
