Wednesday, March 19, 2014

Black Chickpea Sundal

This is a street food snack from South India that's easy to prepare and quite healthy.

You can prepare it with a variety of lentils and legumes. The version swapping out the black chickpeas for fresh peanuts is particularly tasty.

The black chickpeas are the small chickpeas that you find in India. They are much smaller than the regular chickpeas and dark black in color. They also have a higher protein content.

Experienced readers will note that the recipe is not substantially different from that of sukke except for the addition of the urad dal which when fried adds a nutty taste and crispy textural note.

Also, since the CC belongs to the "anal-retentive" category of humans, you really want shredded coconut not grated coconut here for the textural interest. Yes, it makes a massive difference. It's available frozen. Just make sure you thaw it before you make it.


1 cup black chickpeas

8-10 curry leaves
1 tbsp. mustard seeds
1 tbsp. urad dal
3-4 dried red chillies
1/2 cup shredded coconut
pinch of asafetida

coconut oil


First cook the chickpeas. Soak them overnight and cook for about 20 minutes until they are tender enough to eat. Drain and set aside.

Heat the coconut oil in a wok. When it heats up add the mustard seeds and wait for them to pop. Add the urad dal, red chillies and asafetida till the dal turns golden in color. Add the curry leaves. Be careful. They will tend to splatter.

Add the chickpeas, coconut and salt to taste and combine thoroughly. Sautée for 4-5 minutes and serve.

This snack is great either luke-warm or at room temperature.

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