Chickpea Sundal
A flavorful Indian snack made with chickpeas, tempered with mustard seeds, curry leaves, and dried chiles, then topped with fresh coconut. This aromatic dish combines warm spices with creamy chickpeas for a delicious vegetarian appetizer or side dish.
Ingredients
- •1 tablespoon virgin coconut oil or vegetable oil
- •2 teaspoons black or brown mustard seeds
- •6 pieces fresh curry leaves
- •3 pieces dried Kashmiri or guajillo chiles
- •¼ teaspoon asafetida
- •2 cans chickpeas
- •1 to taste Kosher salt
- •¼ cup coconut
- •1 to serve lime wedges
Cooking Instructions
- 1.
Heat oil in a large skillet over medium-high. Cook mustard seeds, swirling pan occasionally, until oil begins to sputter. Add curry leaves, chiles, and asafetida (if using) and cook, stirring occasionally, until curry leaves are slightly darkened, about 45 seconds. Add chickpeas; cook, tossing often, just until warmed through, about 3 minutes. Let cool; season with salt.
5 min
- 2.
Scoop sundal into a bowl; top with coconut. Serve with lime wedges.
2 min
- 3.
Asafetida is a combination of dried gum resins from plant roots; available at Indian markets.
