½cupDried white chickpeas (Chole or kabuli chana or safed chana)
1 ½cupsWaterfor pressure cooking
½teaspoonUrad dal (split, skinless black gram)
1Green chilichopped finely
1Dried red chilies
3tablespoonsCoconut(fresh or frozen), grated
½teaspoonAmchur powder (dried mango powder)**alternately use 2 tablespoons chopped or grated raw mango OR 1 teaspoon Lemon juice
Soaking, Boiling Chickpeas:
Wash the chickpeas under running cold water till water runs clear. Then soak in enough water for 8 hours or overnight. Then discard the soaking water.
Take chana and fresh 1 ½ cup of water in a pressure cooker. Add baking soda. Cover with the lid, put the weight on. Cook for 2 whistles on HIGH, then 15 minutes on LOW heat. Let the pressure go down by itself then open the lid. To cook in instant pot, check out this Instant pot chickpeas post. Drain the cooking water.
Making Chickpea Sundal Recipe:
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter.
Then add urad dal, saute with stirring constantly until dal is golden brown in color.
Add chopped green chilies, dried red chili and curry leaves. Saute for 30 seconds and add hing.
Immediately add boiled chana and salt. Mix well and cook for 2-3 minutes.
Add grated coconut. Mix and cook for a minute.
Lastly, add amchur powder. Mix well and turn off the stove. Sundal is ready to serve.
If making for kids who don’t tolerate heat then skip or reduce the chopped green chilies.To make this snack Gluten-Free, please skip the Hing (asafetida). But some organic brands make GF hing. If so, buy those types.