Chickpea Sundal

Ingredients for Chickpea Sundal

• 1 tablespoon virgin coconut oil or vegetable oil

• 2 teaspoons black or brown mustard seeds

• 6 fresh curry leaves

• 3 dried Kashmiri or guajillo chillies, broken into pieces, seeds removed

• 1/4 teaspoons asafetida (optional)

• 2 (425g) cans chickpeas, rinsed

• Kosher salt

• 20g freshly grated coconut or unsweetened shredded coconut

• Lime wedges (for serving)

Heat oil in a large skillet over medium-high. Cook mustard seeds, swirling pan occasionally, until oil begins to sputter. Add curry leaves, chillies, and asafetida (if using) and cook, stirring occasionally, until curry leaves are slightly darkened, about 45 seconds. Add chickpeas; cook, tossing often, just until warmed through, about 3 minutes. Let cool; season with salt.

Scoop sundal into a bowl; top with coconut. Serve with lime wedges.

Asafetida is a combination of dried gum resins from plant roots; available at Indian markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.