Chickpea Sundal
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Live from upliance kitchensOwner Recipe· Tried, cooked & shared by Ch***g Po****yReal food from a real upliance cook
★ 4.4
South Indian • Tamil Nadu • Snacks
Chickpea Sundal
12 mins
4 servings
Cooked 200+ times recently
VeganIngredients · 13
- 120 g Chickpea (soaked overnight and pressure cooked)
- 500 ml Water
- 1.25 tsp Salt
- 1 Dried Red Chilli (stem removed)
- 4 g Ginger (peeled)
- 5 stem Coriander Leaves (minced for garnishing)
- 40 g Grated Coconut
- 0.25 tsp Hing
- 0.5 tsp Jeera
- 0.5 tsp Mustard Seeds
- 15 leaves Curry Leaves (washed)
- 1 Green Chilli (chopped)
- 2 tbsp Refined Oil
Instructions
Prepare Tempering and Aromatics
- Add
- Chops
How
Add 2 tbsp refined oil to The Upliance jar. Add 0.25 tsp hing, 0.5 tsp jeera, 0.5 tsp mustard seeds, 15 washed curry leaves, 1 dried red chilli (stem removed), 1 chopped green chilli, and 4 g peeled ginger.
Sauté Spices and Blend Aromatics
- Grinds
- Sautés
- Stirs
- 2 min
How
Close The Upliance lid. The device will now blend the green chilli and ginger for 10 seconds at low heat and high speed. Following this, The Upliance will sauté the tempering spices and blended aromatics for 1 minute at medium heat with automatic stirring until fragrant.
Combine and Cook Chickpea Sundal
- Add
- Stirs
- 11 min
How
Add the pressure-cooked chickpeas, 40 g grated coconut, and 1.25 tsp salt to The Upliance jar. The Upliance will gently mix all ingredients for 20 seconds at low heat, then continue cooking the sundal for 10 minutes at medium heat with continuous automatic stirring to perfectly infuse flavors.
Garnish and Serve
- Add
- Serve
How
The dish is ready. Transfer the Chickpea Sundal to a serving bowl. Garnish with 5 stem minced coriander leaves.
Nutritional Information
434
Calories
42g
Carbs
13g
Protein
25g
Fat
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