Black Chickpeas Sundal
This is the last one on my Navarathiri series. Check out the nine different sundals from day 1 to day 9, here. This black chickpeas sundal is traditionally prepared on ‘Saraswathi Pooja’ day.
1. Black Chickpeas – 1 Cup
2. Salt to taste
3. Oil to temper
4. mustard seeds – 1/4 tsp
5. Coconut powder – 1/4 cup
6. Red Chilli – 1
1. Soak black chickpeas overnight in a deep vessel. The next morning, pressure cook black chickpeas with required salt and water for 2 to 3 whistles. You should be able to squish the black chickpeas between your fingers,
2. In a pan, heat oil. Add mustard seeds followed by red chilli, coconut and cooked black chickpeas
3. Stir and transfer to a serving bowl.