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PrintSUNDAL
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil and add all the ingredients for tempering. When the mustard seeds splutter, add the boiled chickpeas.
- Add the mango, green chilli, coconut and salt. Mix well. Turn off the heat.
- Add the lime juice. Garnish with chopped coriander leaves.
- Serve hot or cold.
INGREDIENTS
- 150 grams chickpeas, rinsed, soaked, cooked and drained
- 2 tablespoon grated fresh coconut
- ½ raw mango, peeled and chopped fine
- 2 tablespoon chopped coriander leaves
- 1 green chilli, chopped fine
- Salt to taste
- Juice of 1 lime
Tempering
- 2 teaspoon Cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon black gram dal
- 1 dry red chilli, halved
- ½ teaspoon asafoetida powder
- A few curry leaves
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