Entrepreneur Nirmala Nayak shares her favourite recipe — the horsegram Sundal
Ingredients
Chikpea 1 cup Grated coconut 4 tbsp Green chillies 2 A small piece of grated ginger A pinch turmeric powder Salt to taste
For Tempering Mustard seeds 2 tbsp Curry leaves 3 to 5 leaves A pinch of hing/asafoetida powder
Method Put the chikpeas, salt and turmeric in a pressure cooker and allow to cook for three whistles (do not overcook). Strain the chikpeas and remove excess water. Add oil in a pan and allow it to heat. To the hot oil, add mustard seeds, once the seeds have crackled, add curry leaves and hing to the mixture. Mix the chikpeas and sauté well. Grind coconut and chillies and add it to the above. Sauté the entire mixture for another minute and garnish with finely chopped coriander. Your Sundal is now ready to eat.
