சுண்டல் (Sundal) Chickpea with Coconut
Serves 4-6
சுண்டல் (sundal) is a famous Tamil beachside snack of chickpeas tossed in coconut, black mustard seeds, curry leaves and lemon juice. I HIGHLY recommend you try this one!
Photo: Supplied
SUNDAL
- 2 cans chickpeas, drained
- ½ handful frozen grated coconut, or desiccated coconut
- 3” piece of ginger
- ½ - 1 chilli
- 1 ½ tablespoons black mustard seeds
- 5-10 curry leaves (optional)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1-2 lemons, juiced
- 1 mango, peeled and diced into small cubes
- ½ red onion, diced
- Garnish: chopped coriander leaves
Method
- In a small blender, add the grated coconut, chilli and ginger. Blitz until a paste forms. Add 1 tablespoon of water if needed (especially if using desiccated coconut, which can be quite dry). Taste and add more chilli if you want it more spicy and blitz again.
- In a large bowl, add 1 tin of chickpeas. With a fork or potato masher, smash these chickpeas so that they are roughly broken up (not mashed though!). Then add the other tin of chickpeas, but don’t mash these!
- In a pan over medium-high heat, add the oil. Once hot, add the black mustard seeds and curry leaves. Temper until the spices ‘bloom’ and the mustard seeds start popping, about 1 minute.
- Now add the coconut-ginger-chilli paste you made earlier to the pan. Stir and cook for another minute.
- Add the chickpeas and salt to the pan now. Stir so that all the chickpeas are coated in the paste and spices.
- Transfer chickpeas mixture to the large bowl. Add the diced mango, onion and the juice of a lemon. Taste and add more lemon juice or salt as needed!
- Garnish with chopped coriander and serve!