Kala chana sundal also known as black chickpeas sundal. Kala chana sundal is a healthy vegan snack, apart from soaking time it is quick to make in 25 mins.
Wash and soak black chickpeas (Kala chana) in water for 8 hours or overnight.
After 8 hours drain and discard the water from black chickpeas. Add chickpeas in the pressure cooker with 0.50 tsp of salt and 2 cups of fresh water.
Cook the Kala chana in a pressure cooker up to 4 whistles. Turn off the heat and allow the pressure cooker to cool naturally. Strain the black chickpeas from the liquid content and keep ready.
In a pan heat oil add mustard seeds and allow it to splutter. Add urad dal and saute until the color changes into golden brown.
Add asafoetida and mix well in the oil, add dry red chilies, curry leaves, cooked black chickpeas, shredded coconut and mix well. Serve.