Monday, October 22, 2012

Kadalai sundal/Chickpea salad

The most important days of Dussera are here and the festivities are on in full swing at home as well. With the dolls and friends dropping in to have a look, the days are just more fun. Some yummy sundal completes all the fun.

Preparation time: 10-15 mins

Serves: 2


Chickpeas (kabuli channa/ senagalu) 1 cup (100 gms)
Green chillies 2
Cumin seeds 2 tsp
Chopped coriander 1/8th cup
Fresh and grated coconut 1/8th cup
Fresh and grated mango 1/4th cup
Refined cooking oil 1 tbsp
Mustard seeds 1 tsp
Black gram 1 tsp
Curry leaves 4-5
Pinch of asafoetida
Pinch of turmeric
Salt to taste


Soak the chickpeas over night or for around 10-12 hours. Add a pinch of turmeric and pressure cook to 7 or 8 whistles. Drain and set aside.

Heat oil in a pan and add mustard seeds, as they pop add green chillies, cumin seeds, black gram, curry leaves and a pinch of asafoetida. Pour this seasoning over the chickpeas.

Add fresh coconut, mango and coriander. Add salt to taste and mix well.

Serve as naivedyam to all the dolls. Here is another glimpse of our dolls:


Lubna Karim said...

My first time the sundal's simple and yum....

Anonymous said...

Can I use chickpeas in can?
Looks delish, and I have loads of canned chickpeas in our cupboard....

Anonymous said...

Can I use canned chickpeas? I got loads of these in our cupboard....

Pratnee said...

Thank you Lubina:)

@bugipogi: why not? Just cook them to be soft enough to gel with the coconut and mangoes, canned chickpeas should make the process simpler infact:) Happy cooking:)

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