Black Chickpeas Salad

A healthy and savory South Indian snack, perfect for any occasion. This recipe requires advance preparation for soaking the chickpeas.

Ingredients

  • 1 cup (about 200g) dried black chickpeas (kala chana)
  • 2 tablespoons fresh grated coconut
  • 2 teaspoons coconut oil (or any vegetable oil)
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (split black gram)
  • 2-3 dry red chilies, broken into pieces
  • A generous pinch of asafoetida (hing)
  • 1 sprig of fresh curry leaves
  • Salt to taste
  • Water for soaking and cooking

Instructions

  1. Soak the Chickpeas: Rinse the black chickpeas thoroughly and place them in a large bowl. Cover with plenty of fresh water and let them soak overnight, or for a minimum of 8 hours. The chickpeas will expand significantly.
  2. Cook the Chickpeas: Drain the soaked chickpeas and rinse them again. Place them in a pressure cooker with 2-3 cups of water and a pinch of salt. Cook on medium heat for about 3-4 whistles, or until they are soft but still hold their shape. Alternatively, you can boil them in a pot until tender.
  3. Prepare the Tempering: In a medium-sized pan, heat the coconut oil over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
  4. Sauté the Spices: Immediately add the urad dal and sauté until it turns a light golden brown. Then, add the broken dry red chilies, a pinch of asafoetida, and the fresh curry leaves. Sauté for a few seconds until the curry leaves are fragrant.
  5. Combine and Season: Add the drained, cooked chickpeas to the pan. Add salt to taste, stirring well to ensure the tempering mixture coats all the chickpeas. Sauté for 2-3 minutes to allow the flavors to meld.
  6. Add Coconut and Serve: Turn off the heat and stir in the fresh grated coconut. Mix everything together gently. Serve the Black Chickpeas Sundal warm.

Tip: For a fresh, tangy twist, you can squeeze a bit of lime juice over the sundal just before serving.

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