How to make Chickpea Sundal

🫘 Chickpea Sundal (Light, No-Spice Healing Version)

🥄 Ingredients:

• 1 cup white chickpeas (kabuli chana) – soaked overnight & boiled until soft
• 1 tsp coconut oil or ghee
• 1/2 tsp mustard seeds
• 1 tsp urad dal (optional – can skip if digestion is weak)
• 6–8 curry leaves (optional but aromatic)
• 1 tbsp grated fresh coconut (adds flavor and healthy fats)
• A pinch of asafoetida (hing) – optional, helps reduce gas
• Salt to taste

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🔥 Instructions:

1. Cook the chickpeas:
   • Soak overnight or for at least 6–8 hours.
   • Pressure cook or boil until soft but not mushy. Drain excess water.
2. Prepare tempering:
   • Heat coconut oil or ghee in a pan.
   • Add mustard seeds and let them splutter.
   • (Optional) Add urad dal and curry leaves.
   • Add a pinch of hing if using.
3. Add chickpeas:
   • Add the cooked chickpeas to the pan and mix well.
   • Add salt to taste.
   • Stir for 1–2 minutes to let flavors combine.
4. Finish:
   • Turn off the heat and add grated coconut.
   • Mix gently and serve warm.

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🩺 Why It’s Great Post-Surgery:

• Chickpeas = great plant-based protein and fiber.
• No chili, garlic, or onion = easy on the gut.
• Coconut = adds healthy fats and flavor.
• Minimal oil, no frying = digestion-friendly.