Sundal

• Asafoetida (hing)

  1 g

• Chickpeas

  soaked overnight

  200 g

• Coconut oil

  15 ml

• Curry leaves

  10 pc

• Freshly grated coconut

  40 g

• Green chilli

  slit

  8 g

• Lemon juice

  8 ml

• Mustard seeds

  3 g

• Salt

  to taste

• Urad dal

  5 g

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Method

1. 1Soak chickpeas overnight, then pressure-cook with salt until just tender.
2. 2Drain the cooked chickpeas well.
3. 3Heat coconut oil and crackle mustard seeds.
4. 4Add urad dal, slit green chilli and curry leaves; fry until the dal turns golden.
5. 5Add a pinch of asafoetida for aroma.
6. 6Tip in the drained chickpeas and toss to coat with the tempering.
7. 7Stir in grated coconut and cook 2 minutes on low heat.
8. 8Finish with a squeeze of lemon and serve warm.