Description
Sundal is a traditional chick pea salad, prepared during certain festivals or often made as offerings at temples.
| Ingredients | |
|---|---|
| 1 cup | Dried chick peas |
| ¼ tsp | Mustard |
| ½ tsp | Cumin seeds |
| 1 tsp | Ginger(chopped) |
| ¼ tsp | Asafoetida powder |
| 10 nos | Curry leaves |
| 1 no | Dry red chilli |
| ¼ tsp | Salt (or to taste) |
Instructions
Soak chick peas overnight for preparing for next day. Wash and clean the soaked chick peas and cook in water or pressure cook up to 3 to 4 whistles. Let it stand until the pressure releases and drain all water and keep aside. Heat up the oil and fry mustard seeds,cumin seeds, asafoetida, dry red chill, chopped ginger and curry leaves and add the pressure cooked peas to the mixture along with salt. Saute everything for few minutes and serve.
Notes
Canned garbanzo beans may be substituted instead of dried chick peas.
2 Comments
Extremely tasty recipe, or at least the version of it I did. I couldn’t get my hands on curry leaves so used none. Also I had to substitute Cumin seeds for ground Cumin, which worked out well too. I also used canned, salted chickpeas, but much the same really.
About it make it again. Still can’t get my hands on curry leaves so I’m going to use a pinch of some curry power mix. Will also throw in ground Cumin with the Cumin seeds.
p.s. Garbanzo beans ARE chickpeas according to the Wikipedia?
Thanks for your comment. Yes Garbanzo beans are called chickpeas. You may also want to try this recipe, which uses chickpeas. Use regular curry powder if you cannot find the spices listed. Goes well with plain bread, wheat tortilla or even with pitas.
http://www.spiceindiaonline.com/channa_masala