Ingredients:

• 1 cup dried chickpeas (kabuli chana)
• 2-3 cups water for soaking
• 2 tablespoons oil (vegetable or coconut oil)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram lentils)
• 1-2 dried red chilies, broken into pieces
• A pinch of asafoetida (hing)
• A few curry leaves
• 2-3 tablespoons grated coconut (fresh or desiccated)
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Instructions:

1. Soak the Chickpeas:

   • Wash the dried chickpeas and soak them in enough water for 8 hours or overnight. Drain and rinse.

2. Boil the Chickpeas:

   • In a pressure cooker, add the soaked chickpeas and enough water to cover them. Cook for about 3-4 whistles, or until they are soft but not mushy. You can also boil them in a regular pot, which may take longer (about 45-60 minutes). Drain and set aside.

3. Prepare the Seasoning:

   • In a pan, heat the oil over medium heat. Add mustard seeds and urad dal. Sauté until the mustard seeds start to splutter and the urad dal turns golden brown.

4. Add Spices:

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

5. Combine with Chickpeas:

   • Add the boiled chickpeas to the pan and mix well. Cook for a few minutes to heat them through.

6. Add Grated Coconut:

   • Sprinkle the grated coconut over the chickpeas and stir to combine. Cook for another 2-3 minutes.

7. Season with Salt:

   • Add salt to taste and mix well.

8. Garnish (optional):

   • If you like, garnish the Sundal with fresh coriander leaves.

9. Serve:

   • Your Sundal is ready to be served. It can be served as a snack or a side dish for South Indian meals.

Sundal can be made with various legumes, so you can try different types like black chickpeas, green gram, or peanuts. It's a healthy and flavorful snack with a perfect blend of spices and coconut. Enjoy!