There are several methods of making this simple, healthy sundal. Some like it with grated coconut, some with unripe mango pieces. I like mine in every possible way because this is such a healthy and low calorie snack and is super easy to make. I had posted a recipe for chickpeas sundal couple of months ago. Today’s version has sambar powder in it which makes a little spicy and interesting. The addition of lemon juice is optional, but it does add a nice zing to the sundal.
1 can garbanzo beans or 1 cup chickpeas soaked in water overnight
1 teaspoon sambar powder
1/2 teaspoon asafetida powder
2 teaspoons lemon juice
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon split black gram/urad dal
4-5 curry leaves
1. Pressure cook the soaked beans for 3 whistles. If you are using canned beans, you can skip this step.
2. Heat oil in a pan and when oil is hot add mustard and urad dal and cook for 30 seconds.
3. Add asafetida powder and curry leaves and cook for 30 seconds.
4. Add sambar powder, salt and mix well.
5. Add cooked beans, lemon juice and mix well.