Chickpeas Sundal

Chickpeas, kondai kadalai, channa... Call it what you want, on a rainy spring day, hot sundal and ginger tea is enough to relax in the evening. Sundal can be made with peas, chickpeas, green gram etc. It means simply tempering with mustard seeds.

Ingredients:

• Dry chickpeas - 1 Cup
• Water - enough to cover the chickpeas, around 2 cups
• Salt - 1 tsp
• asafoetida powder - 1/2 tsp
• Cumin seeds - 1 tsp

For tempering:

• Mustard seeds - 1 tsp
• Oil - 2 tsp.
• Urad dal - 1 tsp
• Dry red chilies - 2 
• Ginger - grated 1 tsp
• Coconut - grated 2 tsp 

Steps:

• Soak chickpeas for 2-3 hours.
• In a pressure cooker add soaked chickpeas, water, salt, cumin seeds and asafoetifa powder and cook for 10 - 15 mins.
• After the chickpeas are cooked, heat a pan. Add oil. when oil is hot add mustard seeds, let it crackle. 
• Then add urad dal, red chilies and ginger.
•  Add chickpeas and coconut, turn off heat and stir well.