Kondakadalai/Garbanzo bean Sundal

I have prepared this sundal with chickpea(bengal variety)..They are not the normal white coloured ones..They are dark brown coloured..I got this at the Indian store..Back at home we had this sundal along with curd rice..It tastes really delicious..Serves as a healthy snack too..

Here are some facts about this legume from Wikipedia..The chickpea, chick pea, garbanzo bean, Indian pea, ceci bean, bengal gram, hummus, kadale kaalu (Kannada), sanaga pappu (Telugu), chana or channa (Cicer arietinum) is an edible legume (English "pulse") of the family Fabaceae, subfamily Faboideae. The garbanzo is often used as a source of protein by vegetarians and vegans since it has one of the highest protein levels of all plants.Chickpeas are a helpful source of zinc, folate and protein.They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.

Did you know that India stands first in the production of chickpeas?

Ok..Here is how I prepared the sundal..It is a quick dish too..

                    


Ingredients

Black chickpea - 2 cups
Grated coconut - 1/2 cup
Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Red chillies - 3 to 4 or according to your taste
Onion - 1 medium sized
Ginger - 1 inch, finely chopped
Oil for tempering
Salt to taste

Directions


Soak the chickpeas overnight or atleast 5 hours..
Pressure cook them with enough water until you get 3 whistles.
In a vessel add some oil and allow the mustard seeds and urad dhall to splutter..Then add the finely chopped ginger and onions and saute them until they turn transparent..
Add the red chillies and salt..Now add this mixture to the cooked chickpeas and mix well..Also add the grated coconut and garnish with cilantro..
Now the sundal is ready to be enjoyed...
This can be quickly prepared and taken out for picnics..Hence I am sending this off to Travel Food Festival hosted by Simple Indian food..