Navaratri has started which is one of the auspicious and graceful festivals filled with lights, music and dance. In these 9 days most of the people keep fasting and worship goddess Durga. The last day is the Vijayadashmi…on this particular day books are kept for pooja. In our apartment, there was a Tamil family who use to prepare Kadala Chundal/ Chickpeas Sundal as bhog to goddess Saraswati and used to distribute among all of our friends. Very tasty, easy to make and healthy are its specialty. Today when I prepared this recipe all my memories got refreshed.
- Chickpeas/ Kabuli chana – 1cup
- Mustard seeds/ Rai – 1tsp
- Cumin seeds/ Jeera – 1tsp
- Urad dal – 1tsp
- Green chilies – 2tbsp (finely chopped)
- Ginger – 1tbsp (finely chopped)
- Curry leaves – 7leaves
- Hing/ Kayam – ½ tsp
- Fresh grated coconut – ¼ cup
- Coconut oil – 1tbsp
- Salt as per taste.
- Soak chickpeas overnight in water. In pressure cooker, cook soaked chickpeas to 8 to 9 whistles. Drain the excess water from chickpeas. Keep it aside.
- Heat oil in a frying pan. Splutter mustard seeds and then add jeera and urad dal. When the urad dal changes to slight brown, add chopped green chilies and ginger. Sauté in low flame for 3mins.
- Add curry leaves and cooked chickpeas. Add salt and hing and sauté well so that all the ingredients are properly mixed.
- Add grated coconut and switch off the flame.
Kadala Sundal/ Chickpeas Sundal are ready to serve hot with tea.