Kondakadalai sundal

I prepare this sundal on thursdays during Navaratri Celebrations.As kondakadalai is ideal for Guru Bhagavan,i prepare this sundal on Guru vaaram(Thursdays).

Ingredients:

Kondakadalai / chickpeas sundal - 1 cup

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 1 tbsp

Red chilly - 2 nos 

Asafoetida - a pinch

Curry leaves - a few

Oil - 2 tbsp

Salt - to taste

Method:

Soak the kadalai overnight and drain the water (if you are going to prepare for the evening,you can soak it in the morning).Pressure cook the kadalai with some water for 4 to 5 whistles.When the pressure is released, remove the kadalai and strain the water.Heat a little oil in a kadai and add mustard seeds, red chillies,urad dhal,curry leaves and asafoetida.When the mustard seeds starts to splutter,add the cooked kadalai and salt.Saute for a minute.Turn off the stove and add grated coconut.

Note : For convenience & to save time,i soak and freeze kondakadalai (chickpeas), Karamani (black eyed beans) and rajma beans in advance,drain the water & store them in freezer safe containers.