Sundal / Karam chanagalu / Spicy Chick peas

Another easy dish to make during festival times. This is also considered as a favorite to Lord Ganesha and so during Ganesh Chathurthi, Sundal is also offered as a prasadam along with the rest of the prasadams.
This is a easy snack item, which can be made for kids too...It surely is a protien filled dish! I even like it like afternoon or tea time snack!

Both canned or fresh soaked chick peas can be used for this dish.
With the canned, the chick peas are very soft and tend to mushify quickly, so very less cooking time is required. But if using soaked chick peas, be sure to cook them long enough till they are cooked thru, which really doesn't take very long, maybe about 10 minutes or so.
Easy to make with tempering and grated coconut. For this even dry coconut can be used.

Ingredients:

1 cup chick peas/ Chanagalu
salt to taste
1-2 tbsp grated coconut
3-4 green chillies, chopped
1 tsp of grated ginger
pinch of turmeric
chopped coriander for garnish (optional)


For tempering:

1/4 tsp channa daal
1/4 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp Jeera or cumin seeds
4-5 curry leaves
2-3 dry red chillies

1 tbsp oil

Method:

If using dry chick peas, Soak them overnight.
In a pan heat oil and add the channa daal and urad daal. Saute till brown. Add the mustard seeds and jeera. Saute till they splutter. Add the red chillies, green chillies, ginger and curry leaves. Then add the channa or chick peas with salt and turmeric.
Cooking time varies for canned chick peas and soaked chick peas. So take care as to not to let them become mushy.
When cooked, add the coconut and garnish with chopped coriander. Serve God and Enjoy!!!

Tip:
Soaked chick peas can be stored the freezer for couple of months in a air tight bag or container, so that they will be available when required.