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.
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