This is a popular recipe made during many Indian festivals. It is very easy to make, full of protein and is a great starter when you are entertaining. You can also have this for an evening snack. It will keep you feeling full for a long time.
Garbanzo Beans Sundal
Garbanzo Beans Sundal/ Channa Sundal
This is a popular recipe made during many Indian festivals. It is very easy to make, full of protein and is a great starter when you are entertaining. You can also have this for an evening snack. It will keep you feeling full for a long time.
Ingredients
- 3 Cups Garbanzo Beans (Dry), or 2 Cans Organic Garbanzo Beans
- 6 Cups Water
- Salt to taste
For flavour infusion (tempering)
- 2 Teaspoons Coconut Oil
- 1/4 Teaspoon Asafoetida
- 1/4 Teaspoon Turmeric Powder
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 1 Tablespoon Urad Dal
- 6 to 8 Curry Leaves
- 1 Green Chilli
- 1 to 2 Small Dried Red Chillies, (Depending on desired spice level)
- 1/2 Inch Piece Finely chopped/ Grated Ginger
For Garnishing
- 1/2 Cup Shredded coconut
- 1/4 Cup Cilantro, (Finely chopped)
Method
- 1)
Cook the dry garbanzo beans with salt and water in a rice cooker (white rice setting) until its al dente. Once its cooked, drain the water and keep it aside.
- 2)
If you are using the canned beans, just wash, drain and keep aside.
- 3)
Heat oil in a non-stick/ ceramic saucepan and add the ‘tempering’ ingredients. Saute until the urad dal becomes golden brown and the mustard seeds start to crackle and splutter.
- 4)
Add the channa/ garbanzo beans and saute for 4 minutes and mix well.
- 5)
Garnish with coconut and chopped cilantro.
- 6)
Garbanzo beans sundal is ready to be served.
Tips
You can also soak the garbanzo beans for a couple of hours and use the pressure cooker to cook it. The ginger and cumin seeds help with digestion so don’t avoid those ingredients.