Sundal – Chicken pea salad with fresh Coconut, mustard and curry leaves

 

Hello my wonderful readers!

It has been so hot in Bangalore I can not begin to describe the heat! When I moved to Bangalore, I remember even in March some morning we would have to wear sweaters to school. But given the heat now, its hard to believe there was a time like that.

This recipe is actually a “Prasadam” also. Ok now a Prasadam is an offering that s made to good and then distributed in a temple or any religious place, between the devotees. Even a fruit or flower offered to god, can be considered a Prasadam. In many home in India, this recipe is made every day, using various kinds of pulses, nuts etc (like peanuts, green gram etc) We make this dish during the summer months, cause unlike many indian dishes, this is low on heat, spice and it is considered a salad. I love how easy it is to make this dish and its easier to polish off 😛 Ok now if you are using chickpeas from the can, then you do not need to soak it overnight and pressure cook it. I buy 2 kilos of these grams every month ( the dry version) So it basically goes into this, or hummus or a North Indian Channa Curry.

Ingredients :-

1. Chickpeas – 1 + 1.2 cup – (if using dried – soak over night and pressure cook for 4 whistles)
2. Coconut Oil – 3 tbsp
3. Black Mustard Seeds – 1 tbsp
4. White Urad Dal – 1 tbsp
5. Dry Red Chilli – 4
6. Curry Leaves – 2 steams
7. Fresh Grated Coconut – 3/4 cup
8. Salt – to taste
9. Green Chillies – 3 (slit into two)
10. Lemon Juice – half of one lemon  ( optional)

Instructions :-

1. In a heavy bottom wok / Khadai heat oil
2. Once the oil is hot, add the mustard seeds. When the seeds begin to pop, add the urad dal and dry red chillies
3. When the chillies puff up, add the curry leaves
4. Then add the chicken peas ( if canned drain the water and use)
5. Add the green chillies, coconut and salt
6. Mix well to cover the chickpeas well
7. Turn off the flame and squeeze the juice of half a lemon over the chickpeas and mix well
8. Serve right away