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Monday, July 18, 2011

White Chickpeas Sundal Salad

Many avoid sundal.So try serving it as a salad.Try this salad with boiled peanuts (or Sprouted green moong dal or split gramdal) too.This salad includes different eye-catching colours,different tastes mixed together and healthier than the plain sundal .

White Chickpeas Sundal Salad - Serve with Sundal and veg-fruits Mixed together


2 cups white chickpeas-soaked for 4 hours and pressure cooked upto 4 whistle
1/2 cup pomegranate seeds
1/2 cup onions-finely chopped
4 tbsp of boiled American Sweet Corn (pressure cooked upto 1 whistle)
2 tbsp grated carrots
2 tbsp cucumber-grated or finely chopped
2 tbsp capsicum - grated or finely chopped
2 tbsp tomatoes-finely chopped
3 whole red chillies
1 tsp mustard seeds
3/4 cup grated coconut
2 sprigs curry leaves
few coriander leaves
2 tbsp kismis
12-15 purple seedless grapes-very small in size
2 tsp salt
1 tsp lemon juice
1 tbsp olive or gingely oil

Directions :

    1.Heat oil in a kadai and put mustard seeds,curry leaves,red whole chillies and chopped onions (optional- otherwise include it without sauting in oil).Saute for a min only.
    2.Add the boiled chickepeas,salt and coriander leaves and mix well.Turn off the flame after 2 mins.
    3.Add the grated coconut,grated carrots,thinly chopped cucumber,finely chopped capsicum and chopped
tomatoes.Add 4 tbsp of boiled American Sweet Corn(pressure cooked upto 1 whistle) in step3.This adds taste to the salad..Mix this well.
    4.Transfer this to a microwave bowl and microwave on medium for 3 mins.
    5.Take the bowl out and sprinkle lemon juice over it and mix well.
    6.Add the pomegranate seeds,Seedless purple grapes and kismis.Mix this well and serve this as a salad or starter.(don't mix too much after adding the pomegranate seeds).

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