120 Min
DF
GF
V
Chickpea Sundal Salad
India is a land of snacks — from crunchy, addictive, savory, nut-filled chevdas to tingly, glorious street foods such as chaats.
Some of the snacks can be transformed into cold salads — and this summer, I am on a path of discovery. I ate a warm sundal, a traditional South Indian salad made with chickpeas, coconut and mild spices once in a restaurant in New Delhi, and the memory has haunted me ever since. Sundal can be served warm, cold or at room temperature, and it makes for the most satisfying midday or late-night snack. Staying true to my tradition of turning most foods into carriers for vegetables, here I threw in tiny local ‘Sun Gold’ tomatoes and purple cabbage — but feel free to add diced cherry or large heirloom tomatoes.
India is a land of snacks — from crunchy, addictive, savory, nut-filled chevdas to tingly, glorious street foods such as chaats.
Some of the snacks can be transformed into cold salads — and this summer, I am on a path of discovery. I ate a warm sundal, a traditional South Indian salad made with chickpeas, coconut and mild spices once in a restaurant in New Delhi, and the memory has haunted me ever since. Sundal can be served warm, cold or at room temperature, and it makes for the most satisfying midday or late-night snack. Staying true to my tradition of turning most foods into carriers for vegetables, here I threw in tiny local ‘Sun Gold’ tomatoes and purple cabbage — but feel free to add diced cherry or large heirloom tomatoes.
120 Minutes
4
Notes & Variations
- Use fresh or frozen coconut — if using desiccated, soak in 1/2 cup of warm water before using.
- The asafetida is an essential part of this recipe; however, it can be replaced by using a teaspoon of minced garlic and 1/2 cup minced red onions (add with the coconut and cook for an extra 3 to 4 minutes).
- This salad can be made with any beans, such as black, pinto or red beans.
- Amchur is sun-dried green mango and can be bought at any Indian grocer or online — it contributes to the tangy flavor of the chickpeas but can be substituted with sumac or the juice of 1 or 2 lemons.
Notes & Variations
- Use fresh or frozen coconut — if using desiccated, soak in 1/2 cup of warm water before using.
- The asafetida is an essential part of this recipe; however, it can be replaced by using a teaspoon of minced garlic and 1/2 cup minced red onions (add with the coconut and cook for an extra 3 to 4 minutes).
- This salad can be made with any beans, such as black, pinto or red beans.
- Amchur is sun-dried green mango and can be bought at any Indian grocer or online — it contributes to the tangy flavor of the chickpeas but can be substituted with sumac or the juice of 1 or 2 lemons.
Tags:
Stock Your Pantry
Tags:
Stock Your Pantry
Amchur you'll love these dishes.
Amchur is a sour, slightly sweet powder made from dried green mangoes. 1 tsp amchur can replace 3 T of lemon juice to get a similar tart, sour flavor. Give it a taste in these dishes!
DO YOU PREFER SWEET OR TART?
