Channa Sundal – Indian Spiced Chickpeas with Coconut
Hope you all had a fabulous Thanksgiving weekend!! Winter is here. I am sure most of you have already had the first snow of the season!! Ah! I miss the snow, I never thought I would, but I really do! But then I enjoy winters in India too. Well, the temperatures are not very low and there is no snow. But the absence of humidity is sheer bliss. This is the season for abundant fresh vegetables. Surprising? Yes! We have the freshest and the most variety of vegetables and fruits available at this time of the year. Though nowadays most vegetables are available year round, there is a peculiar flavor to the veggies and fruits when they are in season. Cauliflowers, Broccoli, delicious red carrots (make Halwa!!), fresh peas, crunchy French beans, Radish, fresh Chilli peppers and so much more!! I love my visits to the local market!!
Today’s recipe is not particularly a winter recipe. It can be made anytime of the year. It is typically made in south Indian households during the festival of Navaratri. It makes for a very healthy and tasty evening or mid-morning snack. The beans have a lot of fiber and they can keep you full for a while. This sundal is also a great lunchbox recipe as it tastes equally good at room temperature. This is a very simple and common recipe, with a little twist of my own to perk up the flavors!
Dried Chickpeas (Garbanzo beans/Kabuli Channa) – 1 cup or Canned beans – 2 cups
Turmeric powder – 1/4 tsp
Fresh/Frozen grated coconut – 1/4 cup
Green Chillies (Serrano pepper) – 1 or 2 no.
Salt – to taste
Oil – 2 tsp
Mustard seeds – 1 tsp
Dry Red Chilli – 1 no.
Kashmiri Red chilli powder or Paprika powder – 1/2 tsp
Coriander powder – 1 1/2 tsp
Fresh curry leaves – 1 sprig
Asafoetida – 2 pinches
- Soak the chickpeas overnight with enough water to submerge the beans. Next day, throw away the water that the beans were soaked in and add in some fresh water and add in some salt and turmeric powder. Cook in a pressure cooker for 7-8 whistles or until the beans are soft but not mushy. After cooking, drain the beans and keep aside. Canned beans work perfectly for this recipe
- Grind the coconut with green chillies into a coarse paste.
- Heat oil in a frying pan and add the mustard seeds. Once they splutter, reduce the heat and add in the dry red chilli, curry leaves, asafoetida, coriander powder and Kashmiri red chilli powder in the order mentioned. Saute for just 15-20 seconds and add in the cooked chickpeas. Toss to coat the chickpeas thoroughly. Once the beans are coated, add the coconut-green chilli paste and toss once again. Turn off the heat and serve hot or at room temperature.
Perfectly seasoned, absolutely yummy snack! Do try it, if you have never made chickpeas like this. These chickpeas also make an excellent side dish!