Kondakadalai Sundal
South Indian spiced salad with chickpeas and coconut
Ingredients
- 1 cup white chickpeas
- 2 tbsp grated coconut
- Salt to taste
To temper
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp split urad dal
- ΒΌ tsp asafoetida / hing
- 2 dry red chillies broken
- 1 sprig curry leaves
Instructions
- Soak the chickpeas overnight or atleast 8 hours. Next day, drain the water and add water just enough to immerse it. Pressure cook with salt until just soft. Drain and set aside.
- In a pan heat oil and add mustard seeds. When it crackles add red chillies, asafoetida, urad dal and curry leaves. Fry till dal turns golden.
- Add the chickpeas and fry for 2-3 minutes or until the moisture evaporates. Add coconut and fry for a minute.
Notes
- Adding salt while cooking chickpeas will make it absorb better.
- You can add some lemon juice at the end to give tangy flavor.