About this recipe:A traditional south Indian dish. This sundal is made with chickpeas, split black lentils, mustard seeds, chillies, mango and coconut. It's delicious, flavoursome and highly nutritious.
200g dried chickpeas
1 tablespoon cooking oil
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon mustard seeds
2 dried red chillies or crushed chillies to taste
2 green chillies, halved lengthways
1/2 mango, grated
35g fresh grated coconut
1 sprig fresh curry leaves
1 pinch asafoetida powder
salt to taste
2 tablespoons fresh lemon juice
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Place the chickpeas into a large container and cover with several centimetres of cool water; allow to soak for 8 hours or overnight. Drain.
Combine the chickpeas and 750ml water in a large saucepan over medium heat; cook until the chickpeas are tender, but not yet mushy, 30 to 45 minutes. Drain.
Heat the oil in a frying pan over medium heat. Fry the urad dal, mustard seeds and dried red chillies in the hot oil. When the seeds begin to splutter, add the chickpeas, green chillies, mango, coconut, curry leaves and asafoetida powder; season with salt. Mix well and cook until completely heated, 2 to 3 minutes. Remove from heat and add the lemon juice. Serve warm or at room temperature.
Skinned split black lentils (urad dal), fresh curry leaves and asafoetida powder can be found in Indian/South Asian grocery stores.