Chana Sundal

🔥 Prep

• Rinse the 200 g black chickpeas under running water, then soak them in enough water for 6-8 hours (or overnight); drain and set aside.
• Measure out 3 tbsp grated coconut, 1 tsp mustard seeds, 2 dry red chillies, 10 curry leaves, 0.25 tsp asafoetida, 1 tbsp oil, and 1 tsp salt; keep them ready.

🔥 Cook

• 1. Heat 1 tbsp oil in a pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add 2 dry red chillies and 10 curry leaves; sauté for 20 seconds until fragrant.
• 4. Stir in 0.25 tsp asafoetida and cook for 5 seconds.
• 5. Add the soaked and cooked 200 g black chickpeas (drained) and 1 tsp salt; toss for 2 minutes to coat with spices.
• 6. Add 3 tbsp grated coconut; mix and cook for 2 minutes until the coconut turns lightly golden and aromatic.
• 7. Remove the pan from heat and transfer the chana sundal to a serving bowl.

🔥 Serve

• Garnish with an extra sprinkle of grated coconut if desired and serve warm.
• Enjoy as a healthy snack or as a side dish with steamed rice, sambar, or rasam.
• Optionally accompany with lemon wedges for a tangy twist.