Tuesday, February 22, 2011

Chick Peas sundal

This is a quick and easy snack and very healthy too. Mom makes this all the time at home.

Prep time: 5 mins (chopping some green pepper, thawing the frozen shredded coconut, opening cans of chickpeas)

Cooking time: 10-12 mins

Total time : about 15 mins


Chickpeas-- 2 cans (of course opened)

frozen shredded coconut(thawed)--1/4 cup

*Turmeric powder -- a pinch

green chillies (slit in half)-- 3

* dry red chillies--2

*Mustard seeds--1/4 tsp

*Cumin seeds --1/4 tsp

*Asafoetida powder -- a pinch

*Curry leaves -- 5 leaves

grated Ginger--1/4 tsp

Salt to taste

Olive Oil--1/2 tsp


1. Heat oil on a medium in a deep non stick pan and then add the mustard seeds .
2. As the mustard seeds start to splatter add the grated ginger and the slit green chillies
3.The green chillies turn a little white now add the asafoetida, curry leaves, cumin seeds and the dry red chillies and the turmeric powder.
4.Saute them all for a minute and then add the chickpeas.
5.Saute this for about 5-7 mins and then add the thawed coconut and saute for another 5 mins.
6.Add salt to taste and then saute for a minute or two and turn off the stove.

The Sundal is ready to eat.

Enjoy! Relish.

curry-n-spice tip:
* * marked ingredients are optional and they cannot be substituted.
*As always you can substitute jalapeno or serrano peppers instead of the indian green chillies.
*You can also substitute chickpeas with canned black eyed beans or pinto beans or kidney beans or any other canned beans.


  1. Hi...This sounds awesome! Where would I get Cumin seeds (I've seen only ground Cumin), Asafoetida powder and Curry leaves?


  2. Diana, I hope you were able to get all the ingredients. Happy cooking!