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Ingredients:

1 cup dried chickpeas (kabuli chana)
2-3 cups water for soaking
2 tablespoons oil (vegetable or coconut oil)
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal (split black gram lentils)
1-2 dried red chilies, broken into pieces
A pinch of asafoetida (hing)
A few curry leaves
2-3 tablespoons grated coconut (fresh or desiccated)
Salt to taste
Fresh coriander leaves for garnish (optional)

Instructions:

Soak the Chickpeas:
- Wash the dried chickpeas and soak them in enough water for 8 hours or overnight. Drain and rinse.
Boil the Chickpeas:
- In a pressure cooker, add the soaked chickpeas and enough water to cover them. Cook for about 3-4 whistles, or until they are soft but not mushy. You can also boil them in a regular pot, which may take longer (about 45-60 minutes). Drain and set aside.
Prepare the Seasoning:
- In a pan, heat the oil over medium heat. Add mustard seeds and urad dal. Sauté until the mustard seeds start to splutter and the urad dal turns golden brown.
Add Spices:
- Add the dried red chilies, asafoetida, and curry leaves to the pan. Sauté for a minute to release the flavors.
Combine with Chickpeas:
- Add the boiled chickpeas to the pan and mix well. Cook for a few minutes to heat them through.
Add Grated Coconut:
- Sprinkle the grated coconut over the chickpeas and stir to combine. Cook for another 2-3 minutes.
Season with Salt:
- Add salt to taste and mix well.
Garnish (optional):
- If you like, garnish the Sundal with fresh coriander leaves.
Serve:
- Your Sundal is ready to be served. It can be served as a snack or a side dish for South Indian meals.

Sundal can be made with various legumes, so you can try different types like black chickpeas, green gram, or peanuts. It's a healthy and flavorful snack with a perfect blend of spices and coconut. Enjoy!