Sprouted Chickpea Sundal

sprouted chickpeas sundal in a white plate

A delicious savory Southern Indian snack with sprouted chickpeas and grated coconut sauteed in a tempered spice seasoning to make this Sprouted Chickpeas Sundal.

Course Appetizer / Snack

Cuisine Indian - South Indian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 57kcal

Author Manju

Ingredients

3 cups sprouted chickpeas
9 cups water
1 tablespoon avocado oil / coconut oil
1 teaspoon brown mustard seeds
5-6 curry leaves
½ teaspoon asafetida
½ teaspoon turmeric powder
salt to taste
½ cup grated coconut
2 dried red chillies or use according to desired heat

Instructions

Add the sprouted chickpeas to the Instant Pot and add water to it. Cook in MANUAL / Pressure Cook mode for 15 mins. Release pressure naturally, drain the water from the chickpea sprouts and keep aside
3 cups sprouted chickpeas, 9 cups water
Heat oil in a deep skillet or a kadhai. Add the mustard seeds to it and let it crackle. Once the mustard seeds pop, add curry leaves and asafetida.
1 tablespoon avocado oil / coconut oil, 1 teaspoon brown mustard seeds, 5-6 curry leaves, ½ teaspoon asafetida
Add the cooked sprouted chickpeas to this along with ground turmeric and salt. Sauté for a couple of minutes till the raw smell of turmeric goes away.
salt, ½ teaspoon turmeric powder
In a blender, grind the coconut with the dried red chillies to a coarse paste without adding any water. You can crush it in a mortar and pestle too.
½ cup grated coconut, 2 dried red chillies
Add this coconut mixture to the chickpeas in the pan and mix well.
Let it stay on the heat for a minute or two, till all the flavors come together before removing the pan from the heat.

Notes

This recipe assumes you already have chickpea sprouts on hand. If you only have dried chickpeas and need to sprout them, it may take 2-3 days for that. You can instead make this recipe Chickpea Sundal

When using frozen grated coconut, always break off a chunk, the size of the required amount and warm it in the microwave for 30 secs to a minute. This makes sure that the separated oil from the coconut shreds while it was frozen will come back together, making it taste and feel like fresh coconut.
The sprouted chickpeas can be dried and kept in the refrigerator for 3-5 days. So this can be made ahead if needed.

Nutrition