Ingredients:

• 1 cup dried chickpeas (chana), soaked overnight
• 1 tablespoon oil (vegetable or coconut oil)
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1-2 dried red chilies, broken into pieces
• A pinch of asafoetida (hing)
• A few curry leaves
• 1/2 cup grated coconut
• Salt to taste
• Freshly grated coconut for garnish (optional)

Instructions:

1. Prepare the chickpeas: Drain and rinse the soaked chickpeas. Then, cook them until they are tender. You can use a pressure cooker or a regular pot to cook the chickpeas. If using a pressure cooker, cook for 2-3 whistles or until they are soft. If using a pot, it may take about 40-45 minutes. Drain the cooked chickpeas and set them aside.

2. Prepare the seasoning: In a large pan, heat the oil over medium heat. Add the mustard seeds and urad dal. Sauté until the mustard seeds start to pop and the urad dal turns golden brown.

3. Add spices: Add the dried red chilies, asafoetida, and curry leaves to the pan. Sauté for a minute to release the flavors.

4. Add chickpeas: Add the cooked chickpeas to the pan and stir well to coat them with the seasoning.

5. Mix in coconut: Add the grated coconut to the chickpeas and mix everything together. Cook for another 2-3 minutes.

6. Season with salt: Add salt to taste and stir to combine.

7. Garnish (optional): If you like, you can garnish the Navdanya Sundal with freshly grated coconut.

8. Serve: Your Navdanya Sundal is ready to be served. It's traditionally served as a prasadam (offering) during Navratri, but you can enjoy it as a wholesome snack at any time.

Navdanya Sundal is a delicious and nutritious South Indian snack that's rich in protein and fiber. You can customize it by using different legumes or adding other ingredients like grated carrot, chopped cucumber, or finely chopped raw mango for added flavor and texture.