Contributor: @ram_ssk

  • 2 people
  • 5 minutes
  • 10 minutes


  • 1 pinch Asfoetida (Found in Indian Grocery store. If not available, use 1 tbsp garam masala)
  • 1 cup shredded coconut (Frozen available in Indian Grocery store. If not available substitute with 1 cup diced onion)
  • Sprig curry leaves (Found in Indian Grocery store.. If not available, use coriander leaves)
  • 1 tsp mustard seeds (Found in Indian Grocery store. If not skip)
  • 1 tsp turmeric (Found in Indian Grocery store. If not, skip)
  • 1 can of chickpeas (If not, any canned beans will do)
  • 2 tbsp oil


  1. Heat oil in a pan. When the oil is hot, add mustard seeds – it will start popping! Add curry leaves.
  2. If using frozen shredded coconut, zap it in the microwave until it is soft. Add to pan. Toss for 2 minutes.
  3. Drain the chickpea from the liquid. Add chickpeas alone to the pan
  4. Incorporate turmeric and asfoetida into the pan. Let these hangout for 3 – 4 minutes.
  5. Add salt to taste. And that’s Sundal 😊

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