Coconut chickpea sundal with mustard seeds
A fragrant, gluten-free temple snack from Tamil Nadu.
Open in the appPer serving
- Calories
- 345 kcal
- Protein
- 13 g
- Carbohydrates
- 39.5 g
- Fat
- 16.1 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked chickpeas135 g
- Desiccated coconut8 g
- Mustard seeds2 g
- Coconut oil1.5 teaspoons
- Turmeric1.5 pinches
- Lemon juiceto taste
- Saltto taste
Contains: mustard,
Method
- Drain and rinse the cooked chickpeas and pat them dry with kitchen paper.
- Heat the coconut oil in a frying pan over medium heat with the mustard seeds and cover: within 30–60 seconds they will pop.
- As soon as they stop popping, add the turmeric and chickpeas and toss for 3 minutes, until hot and evenly yellow.
- Turn off the heat and finish with the desiccated coconut, lemon juice and salt; stir and serve warm.
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