Sundal is that legume snack that is easy on your appetite, makes you guilt-free as it's less of oil and more of protein. Sundal is customarily the savoury offering during the auspicious festival of Navaratri.
500g soaked kadalai (chickpeas)
100g coconut, diced
2g turmeric powder
2g mustard seeds
Two sprigs curry leaves
20g coconut oil
8 dried red chilli
Salt to taste
Mix chickpeas with salt, turmeric powder and asafoetida and cook well in a pressure cooker.
Heat a wok and pour in coconut oil.
When the oil is hot, splutter mustard seeds.
Add dried chillies and curry leaves taking care not to burn them.
Add the cooked chickpeas to the wok and mix for one or two minutes evenly coating the peas with spiced oil.
Finally toss in the diced coconuts and serve warm.
(From the kitchen of Sankar and Bros, Catering Service, Kottayam)