Sundal

Brown ChickPeas Salad, that's what I call them when I take it to work for lunch, sounds very exotic right!!!

Brown chickpeas/kala chana 1 cup soaked in the morning if you want to use them in the evening, so almost 6 hrs of soaking. (Use canned chickpeas if this is too much work)

Oil 1 tsp

Mustard seeds 1tsp

Urad dal 1/2 tsp

Red chilli dry 1

Hing a smidgen

Curry leaves

Green chilli & ginger paste

Sambar pwd 1/2 tsp

Onion pwd 1/4 tsp

Salt to taste

Fresh coconut grated 2 tbsps

lemon juice 1/2 tsp

Method:

Cook the chickpeas in the pressure cooker for about 15 minutes under pressure.

Let it cool then open the cooker.

Heat oil add mustard seeds let it spultter, add urad dal, red chilli, hing and curry leaves.

Add green chilli and ginger paste, add the chickpeas and whatever water was left in the pan and the salt..

Cook till almost semi-dry, add sambar masala and onion pwd. Stir for a few minutes and add grated coconut.

Take off heat add lemon juice.

Serve at room temperature.

Once cooled add chopped tomatoes, onions and cucumbers and voila, you have a salad.