It's all about Food

A simple South Indian-style chickpea stir-fry with a flavorful roasted spice blend and a fresh mango twist.

Ingredients

Base

• 1 cup dried chickpeas, soaked overnight
• Salt, to taste
• ½ cup raw mango, finely chopped or grated (for garnish or mixing)

Spice Mix (Sundal Podi)

• 2 tbsp peanuts
• 2 tbsp urad dal
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tbsp grated coconut (fresh or desiccated)

Tempering

• 1 tbsp coconut oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds

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Method

1. Cook the Chickpeas

• Soak chickpeas overnight in enough water.
• Drain and pressure cook with fresh water and a pinch of salt until soft but not mushy (about 3–4 whistles). Set aside.

2. Prepare the Sundal Spice Mix

• In a dry pan, roast peanuts, urad dal, coriander seeds, cumin seeds, and grated coconut on low flame until lightly golden and aromatic.
• Let cool slightly, then grind coarsely using a blender or mortar-pestle. Set aside.

3. Tempering & Mixing

• In a pan, heat coconut oil. Add mustard seeds and cumin seeds. Once they splutter, add the ground spice mix and sauté for 30 seconds.
• Add the cooked chickpeas and mix until evenly coated. Adjust salt if needed.

4. Finish with Mango

• Top with chopped mango and serve as is — or mix the mango in for a tangy, refreshing salad-style version.

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📝 Notes

• This sundal is naturally high in plant-based protein and fiber.
• You can substitute chickpeas with other lentils like green gram or white peas.
• Great for kids, light snacking, or clean eating days.