Kala Chana Sundal/ Black Chickpea Sundal

Often happiness comes in small packets and learning to live in these small packets makes the complex system called life all the more meaningful. Not that I live to dot as per the philosophy I just quoted above but I do try and do want to. The same is applies to food as well - its not just elaborate buffet meals that satisfy your souls, it could be quick fixes like the recipe for today that brightens the soul. I do not mean to dampen the spirits - I know buffets can be more than soul satisfying for the foodie in us but a serene evening in the company of simple food can just do as well when hunger pangs are not too ardent.

Another beginners recipe - Kala Chana Sundal with minimum ingredients and that can be snack in itself or a side dish. Hoping on to the recipe.

Ingredients

(Serves - 2)

Black Chickpea - 1 cup boiled
Onion - 1 medium finely chopped
Coconut grated - 3 tbsp heaped
Coriander leaves - chopped
Chilly powder - 1 tsp
Oil
Salt to taste

Method

Soak black chickpeas in water for at least 8 hours/overnight and pressure cook it up to 6 whistles. Drain off excess water and set aside the chickpeas.
Heat oil in a skillet and add the finely chopped onions. Saute for two minutes until cooked and add the chopped coriander leaves.
Add chilly powder and saute till the masala is done. Add the coconut and saute till there is no trace of moisture content. This may take about 3 - 4 minutes on medium flame
Tip in your chickpeas. Bind it well and cook it covered for a maximum of 5 minutes on low flame.

There you go - Kala Chana Sundal is ready. You could have it as a snack or goes well with rotis as well.

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