Sprouted Chickpea Sundal
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A delicious savory Southern Indian snack with sprouted chickpeas and grated coconut sautéed in a tempered spice seasoning. Made during festivals like Navarathri.
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Heat coconut oil and add mustard seeds, curry leaves and asafetida to it. Once the mustard seeds splutter, add the cooked chickpea sprouts to this.
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Add ground turmeric and salt to this and mix well. Let sauté for a few minutes.
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Grind grated coconut and dried red chillies to a coarse dry paste.
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Add this coconut paste to the sauté pan with the chickpeas.
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Mix well and let it cook together for a couple of minutes more.
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Serve with a nice hot cup of chai!
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Get the full detailed recipe and nutrition info below, via the link
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