Sundal - Chickpea Salad

 Amma used to serve this up as afternoon tea once in a while.  I was never a fan of it in my younger days. As I grew older and my taste buds changed, I realised that I have become a huge fan of chick peas. It is filling, packed with nutrients and above all, so tasty - and don't forget, gluten free. That ticks so many boxes. If you are thinking of controlling your appetite, chick peas are a great option as a small amount keeps you feeling full for longer.

In my youth, we never bought tinned chick peas. In fact, I was not even aware of the tinned chick peas until I came here to Australia! Amma did it the old fashioned way - soaking the chick peas over night and then cooking them the next day.  This recipe is however, made with the tinned chick peas - reducing the cooking time. Also, in amma's recipe there are no added raw vegetables. I added them in as I wanted something light and fresh for dinner on this hot Melbourne evening!

This is also served as a popular street food item in news paper cones in Marina Beach, Chennai. You can use your choice of legumes and /or garnishes.

Ingredients:

2 x 400 gm tins of chick peas, drained and rinsed

1 cup finely chopped cucumber 

1/4 cup finely chopped celery

1/4 cup freshly shredded or desiccated coconut

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1/2 teaspoon urid dal

1/4 teaspoon asafoetida powder

1 tablespoon olive oil

1/2 a lime 

2 dry red chillies

1 sprig curry leaf

salt - if needed

1 teaspoon sesame seeds for garnish

You can use chopped coriander leaves too, for the garnish.  I just did not have any at home.

Method:

Heat oil.  Add the mustard seeds.  When they crackle, add the cumin and urid dal. When the urid dal starts to go golden, add the asafoetida, dry red chillies and the curry leaves.

When the curry leaves crisp up, add the chick peas. Mix it with the olive oil. Add the desiccated coconut mix it all well. 

Turn off the fire. Add the cucumber and celery.

Squeeze lime juice and garnish with some sesame seeds.

Serve immediately.

I did not add salt to this dish - but if you need to add some at the end.