South Indian Sundal (Chickpea Salad)

1. 1

   Soak the beans, in enough water and a little salt, overnight. Cook the beans in salted water in pan or in a pressure cooker (2-1/2 whistles) until just done. Drain and set aside. This can be made upto 2 days ahead.

2. 2

   In a shallow pan, saute a bit or oil (ghee is best!). When the oil is hot, add the mustard seeds and wait for them to pop.

3. 3

   Add the curry leaves and chillies. As they start to crisp up, add the cooked beans.

4. 4

   Toss and cook on low for a couple of minutes. Sprinkle the grated coconut and toss and cook for a few minutes.

5. 5

   That's it. Serve! :)

* Per serving · 4 servings · Values may vary.

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