Ingredients
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1 tbs coconut oil
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2 tsp black or brown mustard seeds
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6 fresh curry leaves
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3 dried Kashmiri or red chilles, broken into pieces
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1 cup cooked chickpeas or canned chickpeas
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Salt
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¼ cup freshly grated coconut or desiccated coconut
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Lime wedges (for serving)
Directions
I have great memories of being at Galle Face, Sri Lanka watching the sun dip into the Indian Ocean whilst enjoying Kinda Kadalai Sundal / Fried Chickpeas.
It is a very simple recipe to make and a great dish for breakfast or as a snack.
Directions
- Heat oil in a large pan over medium-high. Cook mustard seeds, swirling pan occasionally until oil begins to sputter. Add curry leaves, chilies 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 it cool, season with salt, and add the grated coconut, mix well.
- Scoop sundal into a paper scoop. Serve with lime wedges.
