Free recipe
Kondakadalai சுண்டல் (Sundal), chickpeas
Serves 4About 50 minutes
What to buy
Check your pantry first
Produce
Dry goods and grains
Spices and seasonings
Pantry staples you may already have
Other
Pantry staples you may already have
Ingredients
- 1 cup dried white chickpeas
- water for soaking
- 4 cups fresh cooking water
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1 dried red chilli, broken
- 6 curry leaves
- a small pinch of asafoetida
- 1/4 cup grated coconut
- salt to taste
Method
- Soak the chickpeas for 8 to 12 hours in the refrigerator. Drain and rinse.
- Cook in fresh water until completely tender, following the pressure cooker instructions or simmering and checking regularly. Drain.
- Warm the oil in a pan. Let the mustard crackle, then add chilli, curry leaves and asafoetida. Add the drained cooked pulses and salt. Toss over gentle heat for 2 minutes, fold in coconut and switch off.
Tips: Chana and kondakadalai mean chickpeas here. Black chickpeas can be used but often need longer cooking.
Allergens: Contains coconut. Compounded asafoetida may contain wheat; check the label.
Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.
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