Recipe to make chickpea & coconut salad aka Chana Sundal. This is a very traditional Indian salad that is served during festivals.
- 1 cup chickpeas (Cooked)
- 2 tbsps Coconut (Dried)
- 1 tsp Urad dal
- cup almond meal
- 2 chilies (Dry Red)
- In a skillet, heat oil on medium heat. Add the mustard seeds and urad dal. When the seeds start to splutter and dal turns golden, add the curry leaves, dry red chili and hing. Cook for 30 seconds.
- Next add the dry coconut and 2tbsp water. Cover and cook for 1 minute to rehydrate the coconut. Skip this step if using fresh coconut and add it after cooking the chickpeas at the very end.
- Add the cooked chickpeas and salt. Cover and cook for 5 minutes. Serve warm or at room temperature.
View the recipe instructions at Cook's Hideout