Chickpea sundal recipe: a healthy and tasty snack option

Ingredients for Chickpea sundal

• 15 ml virgin coconut oil or vegetable oil

• 10 ml black or brown mustard seeds

• 6 fresh curry leaves

• 3 dried Kashmiri or guajillo chiles, broken into pieces, deseeded

• 1 g asafetida (optional)

• 900 g chickpeas, rinsed

• kosher salt, to taste

• 30 g freshly grated coconut or unsweetened shredded coconut

• lime wedges, for serving

How to make Chickpea sundal

1. Heat oil in a large frying pan over medium-high heat.  

2. Cook the mustard seeds, swirling the pan occasionally, until the oil begins to sputter.  

3. Add the curry leaves, chillies, and asafetida (if using), and cook while stirring occasionally until the curry leaves are slightly darkened, about 45 seconds.  

4. Add the chickpeas and cook, tossing often, just until warmed through, approximately 3 minutes.  

5. Remove from heat and let cool slightly; season with salt to taste.  

6. Scoop the sundal into a bowl and top with coconut.  

7. Serve with lime wedges on the side.  

Note: Asafetida is a combination of dried gum resins from plant roots and is available at Indian markets.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.