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Black Chickpeas Sundal | Kala Channa Sundal


Black chickpeas- 1 cup
Grated coconut - 2 tbsp
Small thin coconut slices - 2 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Red chillies - 2, halved
Asafoetida/Hing - 1/4 tsp
Curry leaves - few
Oil - 2 tsp
Salt - to taste
Lemon juice - 2 tbsp


1. Wash and soak the chickpeas in water overnight for at-least 8 hours. Pressure cook the chickpeas with turmeric powder till its soft but not mushy. Remove from cooker and drain the water. Keep aside.

2. Heat oil and add mustard seeds, urad dal and red chillies. When they crackle, add asafoetida, curry leaves and small thin coconut slices. Fry for a minute.

3. Add the cooked chickpeas, grated coconut and salt. Mix well and stir fry for 3-4 minutes. Remove from heat and add lemon juice and mix.

Serve hot.

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