Sundal/chickpeas masala
Sundal/chickpeas masala is a savoury dish that combines the nutty taste of chickpeas with a medley of spices, creating a rich and spicy profile. The dish is adorned with onions, tomatoes, and aromatic spices enhancing the overall taste. It is a wholesome and protein-packed treat, perfect as a standalone snack.
Ingredients
- 100 grams ½ cup white chickpeas 1 cup = 250ml
- 1 tbsp oil
- ½ tsp red chilly powder
- 1 tsp Kashmiri chilly powder optional
- ⅛ tsp turmeric powder
- ½ tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chaat masala powder
- 1 tsp dried mango powder
- ½ tsp garlic powder optional
- Pinch hing/asafoetida
- Salt
- ½ finely chopped Onion
- ½ finely chopped tomato
- Coriander leaves to garnish
- Juice of half a lemon
- Water as needed
Instructions
- Start by soaking the dried chickpeas in water overnight or for about 5-6 hours.
- Pressure cook the soaked chickpeas with salt and water for about 4 – 5 whistles until they are tender but not mushy. Add enough water that the chickpeas are immersed in water.
- Mix all the spice powders in a small bowl. Add 1 to 2 tablespoons of water and mix well.
- Heat oil in a pan, add the spice powder mix and saute stirring continuously in low flame.
- Add a few tablespoons of water and cook the spice mixture thoroughly.
- Add the cooked and drained chickpeas and combine everything well.
- Let this cook till all the water evaporates and the masala coats on the chickpeas.
- Switch off the flame, and add finely chopped onion, and tomato.
- Combine everything and squeeze half a lemon juice.
- Garnish with finely chopped coriander leaves.
- The Sundal/ chickpeas masala is now ready to be enjoyed as a delicious and nutritious snack.
Notes
Adjust the spice level to your liking by adding or reducing the amount of red chilly powder in the Sundal masala.
Black chickpeas or canned chickpeas can also be used.
Don’t skip chaat and dried mango powder as it gives a nice tanginess to the dish.