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Sundal was my all time favorite dish whenever I visited temples in Southern India. Not to miss the navaratri festive season when we used to savor this delicasy. The green chillies, the finely chopped gingers, and freshly grated coconuts added perfect flavors to the sundal.
So what is Sundal? Sundal is essentially a dry dish made from desi channa, kabuli channa or black eyed beans. It is seasoned with mustard, green chillies, ginger and coconut.
1 cup white chickpeas or desi channa or black eyed beans, cooked until soft and tender
1 teaspoon oil
1/2 teaspoon mustard seeds
1 teaspoon chopped green chillies (optionally if giving children)
1 teaspoon grated ginger
1/4 teaspoon asafoetida
2 tablespoons freshly grated coconut
1 tablespoon chopped coriander
salt to taste
Heat oil in a pan on medium heat; add the mustard seeds and allow it to crackle. Stir in the ginger, green chillies, asafoetida, salt and the cooked chickpeas. Stir for a few minutes until well combined. Turn of heat and stir in the coconut and coriander leaves.