Translating Sundal to a salad does not do justice. It is more than a salad Sundal brings up all these memories of festivals where another easy to make dish is offered to the Gods and guests. You also find this on the beaches where food hawkers sell manga thenga patani sundal (raw mango, coconut, green peas (or garbanzo) salad. This can be eaten as an appetizer, a salad or a light lunch. In the south of India, we usaully use the black garbanzo beans (called kala channa) which are smaller, dark grown beans. Here I have made it with both beans and started with dry beans. My mother usually makes rasam with the water that the beans have been cooked in and you can use it as stock too.
- 1 cup dry black channa (kala channa) or white chickpeas (garbanzo beans) or 1 400g can garbanzo beans- I recently found the black garbanzo beans in cans too at an indian store
- 3-4 dried red chillies
- 6-8 curry leaves
- 1 inch ginger, chopped
- 1-2 green chillies or jalapenos
- 1 tbsp oil
- 1 tsp urad dal
- 1 tsp mustard seeds
- 1/4 tsp asafoetida
- 2 tbsp grated coconut
- salt to taste
- Soak garbanzo beans or kaala channa in water for 6-8 hours.
- Drain water. Pressure cook or cook in instant pot with 3 cups water for 3 minutes or till cooked. It should be firm. Strain and keep aside.
- If using the canned beans, rinse and keep aside. I usually cook it for a minute or two to slightly soften it
- In a pan or wok, add oil.
- When oil is hot add the mustard seeds, asafoetida, urad dal and red chillies. When mustard splutters, add curry leaves, green chillies and ginger. Fry for a minute.
- Add the garbanzo beans and stir fry for a few minutes. Add grated coconut and stir fry for a few minutes.
- Serve hot or at room temperature.