Each community in India has its own signature dish for different festivals. Sundal is a spicy chickpea stir fry made by Tamilians (from Tamil Nadu, South India) during the Navarathri festivities. The sundal itself is served in containers made of dried banana leaves. Sundal is also prepared with different kinds of beans though the chickpea one is the most popular. It can be eaten as a snack by itself or it can be eaten with meals. I got this recipe from my mother-in-law who got it from one of her many Tamilian friends. This is one of Rajesh’s favorite dishes! The dish served during festivities does not contain onions though I add it since we like the sundal with onions.
- Chick peas/Garbanzo beans - 1 lb
- Onion - 1, chopped
- Green chillies - 5 (or depending on your taste), chopped
- Curry leaves - 1 sprig
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Oil - 1 tblsp
- Turmeric pwdr - 1/2 tsp
- Salt to taste
- Grated coconut - 1 tblsp (more can be added if required)
- Cilantro - for garnish
Wash and soak chickpeas for 6-8 hours or overnight preferably. Pressure cook the chickpeas (one whistle) adding as little water as possible.
Heat oil. Season with mustard seeds. When mustard seeds splutter, add in the cumin seeds.
Put in the chopped onions, green chillies and curry leaves.
Also put in the turmeric powder. Mix well. Fry till the onions are translucent.
Add the cooked chickpeas and salt to taste and mix well.
This is a dry dish, so fry till all the water has evaporated.
Garnish with chopped cilantro and grated coconut.
If you are in a rush, canned chickpeas can also be used. I throw the liquid that it comes with and I also wash the chickpeas under running water.