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Karnataka Sundal - Chickpea (coconut, chillies, mustard, curry)

(recipe, Carrie Stewart)


  1. 1 cup chickpeas, cooked or soaked overnight
  2. 4 green chillies, minced
  3. ½ cup fresh coconut, scraped
  4. ¼ tsp. mustard seeds
  5. ½ tsp. cumin seeds
  6. 1 sprig curry leaves
  7. 1 tsp. coriander leaves, finely chopped
  8. 2 tsp. lemon juice
  9. 1 tsp. asafoetida
  10. Salt to taste
  11. Ghee for frying


  1. Pressure cook peas till tender (5-6 whistles). Drain and set aside. Heat ghee and fry the seeds until they splutter. Add chillies, curry leaves and stir. Add peas, coconut and other ingredients, except coriander. Stir and cook till the water is evaporated. Garnish with coriander and offer hot or cold.