Chundal - Savory Indian Chick Pea and Coconut Snack
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- 2 cups cooked chick peas, drained (preferably NOT from a can - soak the dry beans overnight, cook them in the morning)- 1/2 cup shredded coconut (2 tbsp for a MUCH lower-fat version)- 2 tbsp. canola or peanut oil- 1 tbsp. black mustard seeds- 1/2 tsp. turmeric powder- 1/2 tsp. garam masala powder - 1/2 tsp. salt (optional)- I prefer to make this from scratch - soak a cup of dried chickpeas in water (with a pinch of baking soda) overnight. In the morning, drain, then add fresh water and cook the swollen chickpeas. You'll wind up with 3 cups of cooked chickpeas. Use the extra cupful for hummus or another dish. :)- If you're using canned chickpeas, rinse well and drain - you don't want or need all that extra salt.- If you're using frozen shredded coconut, semi-thaw it in the microwave - half a minute at medium power will soften it enough so you can crumble it easily.- If you want to use desiccated coconut, soak the dried stuff in an equal volume of luke-warm water and let it sit for 10 minutes or so to rehydrate.- Feel free to experiment with the spices - every family had its own preferred version - cayenne, curry powder, cumin, lemon juice ... the variations are endless! :)
- Heat the oil in a frying pan on medium-high heat.
- Add mustard seeds and cover the pot.
- The mustard seeds will start to pop in a few seconds - leave the lid on until they're done popping, the hot, popping, mustard seeds form nasty projectiles.
- Once the mustard has stopped popping (you'll be able to tell from the noise and the smell ....), take off the lid, and add half the shredded coconut and toast, stirring well, until the coconut is golden brown.
- Add in the turmeric, salt (if you're using it) and garam masala powder and toast, stirring, for a minute.
- Add the chickpeas and the remaining coconut, stir to blend in the spices and coconut, and warm through for about 5 minutes.
*Note: if you prefer a moister version, add half a cup of water when you add the chickpeas, then let the water mostly cook away - the resulting dish will be slightly different in texture, but equally delicious.
- Serve hot or at room temperature - in my home, it never lasted long enough to serve cold!
Makes 4 half-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BIGGIRL208.
- Add mustard seeds and cover the pot.
- The mustard seeds will start to pop in a few seconds - leave the lid on until they're done popping, the hot, popping, mustard seeds form nasty projectiles.
- Once the mustard has stopped popping (you'll be able to tell from the noise and the smell ....), take off the lid, and add half the shredded coconut and toast, stirring well, until the coconut is golden brown.
- Add in the turmeric, salt (if you're using it) and garam masala powder and toast, stirring, for a minute.
- Add the chickpeas and the remaining coconut, stir to blend in the spices and coconut, and warm through for about 5 minutes.
*Note: if you prefer a moister version, add half a cup of water when you add the chickpeas, then let the water mostly cook away - the resulting dish will be slightly different in texture, but equally delicious.
- Serve hot or at room temperature - in my home, it never lasted long enough to serve cold!
Makes 4 half-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BIGGIRL208.
Nutritional Info Amount Per Serving
- Calories: 247.4
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 299.4 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 7.3 g
- Protein: 8.0 g
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