Channa sundal, coconut chickpeas
A Tamil preparation of chickpeas, mustard seeds, curry leaves and fresh coconut.
Active time15 min
Cooking40 min
Total9 hResting : 8 h
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Ingredients
- 1 pinch of asafoetida powder
- 10 fresh curry leaves
- 1 tsp black mustard seeds
- 2 tbsp coconut oil
- 3 tbsp fresh grated coconut
- 2 dried hot red chillies
- 200 g dried chickpeas
- 1 pinch of salt — optional
- 1 tsp dried split skinned urad dal
Preparation
Rinse the dried chickpeas and soak in plenty of water for at least 480 minutes. Discard the soaking water and rinse.
200 g dried chickpeas- mixing bowl
- colander
Put in a pressure cooker with fresh water, respecting its minimum liquid and legume filling limit. Cook under pressure for about 20 minutes, then allow pressure to release naturally. Check they are fully tender; cook longer depending on the cooker and chickpea age. Drain.
- pressure cooker
- colander
Dry the washed curry leaves. Gently heat the oil; add mustard seeds and urad dal and stir until the seeds pop and the dal turns golden. Add the broken, deseeded chillies, curry leaves and asafoetida. Fry briefly, taking care to avoid splashes.
1 pinch of asafoetida powder10 fresh curry leaves1 tsp black mustard seeds2 tbsp coconut oil2 dried hot red chillies1 tsp dried split skinned urad dal- frying pan
- spatula
- lid
- small knife
- chopping board
Use ready-grated fresh coconut. Add the drained chickpeas and salt. Stir-fry for about 4 minutes. Off the heat, stir in all the fresh coconut and serve.
3 tbsp fresh grated coconut1 pinch of salt — optional- frying pan
- spatula
Allergens
- Gluten
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration