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Chana sundal with coconut

Chana sundal with coconut
Photo: Mallikarjunasj, CC BY-SA 3.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • White chickpeas (dried)120 g
  • Frozen grated coconut2½ tbsp
  • Mustard seeds¼ tsp
  • Curry leaves½ sprig
  • Green chillies½
  • Sunflower or rice-bran oil2½ tsp
  • Salt¼ tsp

You need

  • Sieve or colander
  • Pressure cooker (3–5 L)
  • Kadai or deep sauté pan with lid
  • Sharp knife and chopping board
  • Measuring cups and spoons
  • Jars and lidded containers

Method

  1. Ahead (Saturday night): rinse 120 g chickpeas and soak in 600 ml (about 2½ cups) cold water for 8–12 hours.
  2. Ahead (Sunday): drain, put in the pressure cooker with 400 ml (about 1½ cups) fresh water. Cook on medium heat for 4–5 whistles (about 15 minutes), then let the pressure drop by itself.
  3. Check one chickpea squashes easily between your fingers. If not, cook one more whistle. Drain well.
  4. Cool, then freeze in single portions. Keeps 3 days in the fridge or 3 months frozen. Thaw overnight in the fridge.
  5. On the day: slit ½ green chilli lengthways. Leave it out for the kids.
  6. Heat 2½ tsp oil in a kadai on medium. Add ¼ tsp mustard seeds and wait until they splutter, about 30 seconds.
  7. Add ½ sprig curry leaves and the chilli. Stir for 15 seconds until the leaves crackle.
  8. Add the chickpeas and ¼ tsp salt. Toss for 2–3 minutes until hot right through.
  9. Turn off the heat and stir in 2½ tbsp coconut (thawed). Serve warm.

Make it easier

  • Weekend: Soak white chickpeas Saturday, pressure-cook Sunday. Freeze in portions.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Asthma: buy frozen grated coconut without sulphites (220–228).
  • Toddlers: take their portion out before adding chilli or pepper.