Peden + Munk
Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt. This recipe is from Gunpowder, an Indian restaurant in London.
Recipe information
Yield
4 servings
Ingredients
1
tablespoon virgin coconut oil or vegetable oil
2
teaspoons black or brown mustard seeds
6
fresh curry leaves
3
dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
¼
teaspoon asafetida (optional)
2
15-ounce can chickpeas, rinsed
Kosher salt
¼
cup freshly grated coconut or unsweetened shredded coconut
Lime wedges (for serving)
Ingredient Info
Asafetida is a combination of dried gum resins from plant roots; available at Indian markets.
Preparation
Step 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.
Step 2
Scoop sundal into a bowl; top with coconut. Serve with lime wedges.
Nutrition Per Serving
Calories (kcal) 240
Fat (g) 9
Saturated Fat (g) 6
Cholesterol (mg) 0
Carbohydrates (g) 30
Dietary Fiber (g) 9
Total Sugars (g) 5
Protein (g) 9
Sodium (mg) 270