Chickpea sundal or Chana sundal or Tempered Chickpeas or Thalimpu sengalu (in telugu) is a famous South Indian festival recipe and a famous recipe for prasadh in Temples. Sundal recipe is especially prepared during Dasara (Nav Rathri) and Ganesh Chathurdhi festivals.

Ingredients:

• Chick peas – 1 cup
• Grated Coconut – 3 tbsp
• Salt as required

For Tempering:

• Mustard seeds – 1/2 tbsp
• Urad dal – 1/2 tbsp
• Dry red chillies – 4 (broken)
• Curry leaves – few
• Asafoetida powder – a pinch (Optional)
• Oil – 1 tbsp

How to prepare Chickpeas Sundal / Thalimpu Senagalu / Tempered Chickpeas:

1. Wash the chickpeas in water and soak them in water over night. Make sure that all the peas are immersed in water and for soaking the water level should be few cms above from peas.
2. Wash and add 1 tbsp of salt  and 3 cups of water to chickpeas and pressure cook for 4 whistles or cook normally till the chickpeas become tender, but not mushy.
3. Strain the chickpeas and keep aside.
4. Heat oil in a pan and add mustard seeds and let them splutter.
5. Add Urad dal and fry them. Add red chillies, curry leaves and asafoetida powder and roast them for few seconds on simmer.
6. Transfer strained chickpeas to the pan and sprinkle some salt and grated coconut.
7. Stir fry for five minutes.
8. Transfer them into the bowl to offer to god as prasadh or Nivedyam.

Chickpeas Sundal / Thalimpu Senagalu / Tempered Chickpeas

Notes:

You can prepare this recipe as a snack but if you sprinkle some chat masala powder and lemon juice gives chaat taste to the sundal.