Food & Drink Magazine

Chickpea Sundal

By Pavani @napavani
Blogging Marathon# 62: Week 2/ Day 3 Theme: Salads Dish: Chickpea Sundal For the last day of this week's blogging marathon, I have a traditional Indian salad that is usually served during festivals.
Chickpea & Coconut Salad I love chickpeas in any form and this recipe with coconut and minimum spices is easy to make and is one of my favorites. I made it for Sankranthi along with pulihora and bobbatlu, for prasadam that day.
Chickpea & Coconut Salad
Recipe from Vegan Richa:
Chickpea Sundal Ingredients:
  • 1cup Cooked Chickpeas
  • 2tbsp Dried Coconut
  • 1tsp Urad dal
  • ½tsp Mustard Seeds
  • 2 Dry Red Chilies
  1. In a skillet, heat oil on medium heat. Add the mustard seeds and urad dal. When the seeds start to splutter and dal turns golden, add the curry leaves, dry red chili and hing. Cook for 30 seconds.
  2. Next add the dry coconut and 2tbsp water. Cover and cook for 1 minute to rehydrate the coconut. Skip this step if using fresh coconut and add it after cooking the chickpeas at the very end.
  3. Add the cooked chickpeas and salt. Cover and cook for 5 minutes. Serve warm or at room temperature.
Chickpea & Coconut Salad
Chickpea Sundal Lets check out what my fellow marathoners have cooked today for BM# 62. Signature

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