Quick Sundal Recipe

Cooking Directions

• STEP 1.Soak the chickpeas overnight and boil them until they are soft and cooked.
• STEP 2.In a pan, heat oil and add mustard seeds. Once they splutter, add curry leaves, dried red chilies, and asafoetida.
• STEP 3.Add the boiled chickpeas, salt, turmeric powder, and grated coconut. Mix well and cook for a few minutes.
• STEP 4.Turn off the heat and squeeze fresh lemon juice over the sundal. Mix well and serve hot.

Cooking Tips

• You can also use canned chickpeas for a quicker version of this recipe.
• Adjust the spice level according to your preference by adding more or less red chilies.
• Serve the sundal as a snack or as a side dish with rice or roti.

Storage and Serving

• Leftover sundal can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sundal in a pan or microwave before serving.
• Garnish with fresh coriander leaves for added flavor.