Masala Sundal (Tempered & Stir fried Black Chickpeas)
2 cups bengal grams (boiled)
2 tsp (or more if you like to have more crunch) white lentil (safeyd urad daal)
1 ½ tsp dry coriander powder
1 tsp mustard seeds
2-3 whole red chillies (split in 2-3 pieces)
1 ½ tsp oil (for sautéing)
1 tbsp fresh coconut (grated)
7–8 curry leaves (washed and each leaf torn in two)
1 tbsp fresh coriander leaves (finely chopped)
1 pinch Asafoetida (optional)
Salt and chillies to taste
½ tsp lemon juice
Heat oil in a non stick pan and add chillies, mustard seeds and once they splutter, reduce the flame.
Remove the pan from the fire and add lentils and then place the pan again on fire on a medium flame. Once the lentil starts to turn golden, carefully add the curry leaves because they will splutter in the hot oil.
Immediately add the bengal grams, salt and chillies (since the dry chillies have been added, you need to check how much more heat you require) and coriander powder. Mix well and stir for 10 seconds.
Add grated coconut, lemon juice and coriander leaves. Mix them well. Your sundal is ready to be served.