The closest meaning i can think of for the word sundal is south Indian Salad.Traditionally sundal is  made during Navrathri and other festivals, but anytime you are craving for a guilt free/protein rich snack you are welcome to make this. Thanks to our friend S, I substituted green apple for raw mango and the subtle sweetness from the apple makes the sundal all the more tasty.

Ingredients

2 cans Garbanzo beans or 1 cup chickpeas soaked overnight

1/4 cup grated coconut

1 Green apple finely chopped

2 teaspoons oil

1/2 teaspoon mustard seeds

1/2 teaspoon urad dal/split black gram

2 dry red chillies

few curry leaves

salt

Method

1. Pressure cook the soaked chickpeas for 3 whistles and let it cool. If you are using canned chickpeas, you can skip this step.

2. Heat oil in a pan and once oil is hot, add mustard seeds.

3. Once mustard seeds start to pop, add urad dal, dry red chillies and curry leaves.

4. Add grated coconut and cook for 3-4 minutes.

5. Add drained chickpeas and salt and mix well.

6. Add chopped green apple and mix well.