Vellankani Sundal

Ingredients                

• 140 grams chickpeas 
• ½ teaspoon turmeric powder            
• Salt to taste                    
• 1 teaspoon oil                    
• 10 neem leaves                
• 2 green chillies                  
• 1 teaspoon mustard seeds                .
• A pinch of asafoetida                
• Coriander leaves for garnish            
• 2 tablespoons scraped fresh coconut 

Method 

1. Soak chickpeas overnight in plenty of water.
2. Rinse them and place in a pan with turmeric, salt and enough water to cover. Cook the chickpeas until tender. Strain and leave aside.
3. Meanwhile wash neem leaves and remove their stems. Slit, de-seed and chop green chillies.
4. Heat oil in a pan. Add mustard seeds and when they start crackling add asafoetida, green chillies, neem leaves and chickpeas. Sauté for about 5 minutes until the ingredients are mixed well.
5. Remove the pan and garnish with chopped coriander and scraped coconut. 

Nutrition Info