Sundal–Black Chickpeas

Ingredients:

Black chickpeas  -- ½ cup
Mustard seeds    -- ¾ tsp
Urad dal                -- ¾ tsp
Green chilly         -- 1 chopped
Dry Red chilly     -- 1
Asafoetida            -- a pinch
Grated coconut  -- 1 to 2 tbsp
Curry leaves        -- 10 to 12
Coconut oil          -- 1 tbsp
Salt                          -- as required

Preparation:

Soak the black chana overnight or for 8 hours.

Cook the chana in a pressure cooker adding 3 - 4 cups water and salt for 4 - 5 whistles. Once done, drain and keep aside.

Heat oil in a pan. Add the mustard seeds and urad dal.Let the mustard seeds splutter and the urad dal turn golden brown.
Add the curry leaves, red chillies and asafoetida.Saute for 10 - 15 seconds

Then add the cooked black chana. Mix well. Add the shredded coconut and mix.

Switch off the flame.

Serve as a snack or with rice.