Meatless Monday: Sundal, A Special Chickpea Salad

My friend Amy recommended several years ago that I start a food blog.  At the time, I wasn’t sure I wanted to jump IMG_0871in, so I filed the idea away.  Now that I have been posting food porn, among other things for more than 4 years, I am finally taking the opportunity to thank her and recognize her for planting the seed that has become ATWTTL.  Amy’s food postings have always inspired me and recently she posted a picture of a delicious dish. I asked her to send me the recipe. It is a chickpea salad that is a spin on an Indian snack called “sundal”. The idea is basically to mix chickpeas with the veggies of your choice and make a ghee and spice sauce. The picture she posted looked delicious and I asked her to share the recipe with me.  And, by the way, Andrew took it for lunch two days in a row. I’ll make it again and remember to snap a picture.

Ingredients:

1 can chickpeas, drained

1 small onion cut in a large dice

1 cup quarter cherry tomatoes

Black or Kosher salt

Juice of one lemon

1 small green chile, diced (Serrano, jalapeño, Anaheim, etc)

Sauce

2 Tbsp Ghee

2 tsp brown mustard seeds

1 tsp cumin

Mix Ins:

Grated coconut

Diced pineapple, mango, jicama, radishes, avocado, chopped mint or cilantro.

Directions:

1. Combine the first six ingredients in a bowl. Set aside.

2. Warm the ghee in a small bowl.  To this warm ghee add brown mustard seeds, cumin and, hing/asafoetida. Mix well and add to the chick pea mixture.

3. Finally, add your mix-in ingredients, combine and serve.

A Note from Amy: You can find asafoetida in indian stores or amazon. You can omit it, if you like. Most Indians add asafoetida or fennel to bean dishes to prevent the side effects of eating beans(I am not sure if there is any scientific evidence for this, but I always did it).

image 1

Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: