Split chickpea is a great source of dietary fiber. It is also a low sodium food with low glycemic index which makes it perfect for people with diabetes. They are a great source of protein too. Sundal is a south Indian salad made with lentils and most often grated coconut. Served a popular tea time snack, these sundals take care of protein requirements of most vegetarian Indians. This recipe from Meenakshi Ammal’s “Cook and See” part 2 is simple to make with a few pantry staples and this vegan snack tastes great with a cup of tea.
1cup spilt chickpeas/ channa dal (available in Indian grocery stores)
1/2 cup grated coconut
2 Thai green chilies
2 dried red chilies
2 teaspoons oil
1 teaspoon mustard seeds
5 curry leaves, torn into small pieces
1/2 teaspoon asafetida powder
1. Clean and soak spilt chickpeas in water for an hour. Drain the water and set aside.
2. Add 2 cups of water and pressure cook the split chickpeas for one whistle. Alternatively you can cook them on stove top. Make sure not to overcook the dal.
3. When the pressure is completely released, open the cooker and drain the water.
4. Heat oil in a large pan. When oil is hot, add mustard seeds and let them pop.
5. Add curry leaves and asafetida powder. Add cooked split chickpeas, grated coconut and salt, mix well.