Chickpea Sundal

From the kitchen of Carly

Crispy mustard seeds and curry leaves bloom in hot oil, then toss with warm chickpeas for a South Indian snack that hits every note. Toasted coconut and lime brighten each bite. Crunchy, aromatic, deeply satisfying.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 tablespoon virgin coconut oil or vegetable oil
  • 12 teaspoons black or brown mustard seeds
  • 16 fresh curry leaves
  • 13 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
  • 11/4 teaspoon asafetida (optional)
  • 12 (15-ounce) cans chickpeas, rinsed
  • 1Kosher salt
  • 11/4 cup freshly grated coconut or unsweetened shredded coconut
  • 1Lime wedges (for serving)

Instructions

  1. Heat oil in a large skillet over medium-high. Cook mustard seeds, swirling pan occasionally, until oil begins to sputter. Add curry leaves, chiles, and asafetida (if using) and cook, stirring occasionally, until curry leaves are slightly darkened, about 45 seconds. Add chickpeas; cook, tossing often, just until warmed through, about 3 minutes. Let cool; season with salt.

  2. Scoop sundal into a bowl; top with coconut. Serve with lime wedges.

  3. Asafetida is a combination of dried gum resins from plant roots; available at Indian markets.