Sundal recipes are prepared during Vinayaka Chaturthi or Navratri in South India as a naivedya / prasad offering. They are very easy to prepare and make for a healthy brunch or snack. Since they are quick to prepare, they can also be served as a side dish.

This recipe has a slight variation than the temple sundal or traditional sundal. Here I have added some masala to bump up the flavours. This Masala Sundal is so good that it can be just had on its own without any accompaniments.

Serves – 4

Ingredients:
200 gms chickpeas/Kabuli chana, soaked overnight,
Water
Salt to taste
2 tbsp freshly grated coconut

For Masala:
1 tbsp sesame seeds,
2 tbsps coriander seeds,
1 tbsp cumin seeds,
5 – 6 whole red chilies

For Tempering:
2 tsp oil,
1 tsp urad dal,
1 tsp mustard seeds,
2 whole red chilis,
1/4th tsp asafoetida powder,
7-8 curry leaves,

Method: 

1. Add the soaked chickpeas, salt, and water (till it covers the chickpeas) to a cooker and pressure cook until soft. 
2. Dry roast sesame seeds, coriander seeds, cumin seeds, and red chillis separately and let them cool.
3. Grind them to a fine powder. 
4. In a pan, heat oil. Add urad dal, mustard seeds, red chilli, asafoetida powder and curry leaves. Mix well.
5. Add the cooked channa, masala powder, and freshly grated coconut and mix well. Adjust the salt as per taste. 
6. Turn off when you smell the aroma of masala and coconut.
7. Serve hot.