Brown Chickpeas Sundal

I used to eat sundal as a evening snack once every month or every fortnight. I always add ginger and green chillies in the sundal. This time, for a change, I added roasted powders and tamarind pulp. In one of my files of recipe collection, I found a recipe which instructed adding tamarind pulp in the sundal.

Ingredients:
Brown chickpeas - 1 cup
Whole red chilli - 3 (or as per taste)
Coriander seeds - 2 tsp.
Cumin seeds - 1/2 tsp.
Tamarind pulp - 2 tbsp. (or as per taste)
Asafoetida - a pinch
Turmeric powder - 1/4 tsp.
Salt (to taste)
Mustard seeds - 1/2 tsp.
Urad dal/black gram - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Curry leaves - few
Powdered jaggery - 1 tbsp. (or as per taste)
Oil
Grated coconut - 2 tbsp.

Method:
Soak chickpeas for 8 hours. Pressure cook the chickpeas in fresh water, required salt and turmeric powder. Cool and drain the water. Keep the chickpeas aside.
Heat a little oil and fry the red chillies, coriander seeds and cumin seeds each individually.
Cool and powder them.
Heat oil and add mustard + cumin seeds and black gram. When the mustard crackles, add asafoetida, curry leaves and powdered spices. Sauté for a minute. Pour the tamarind pulp and mix with the spices. After 2 minutes, add the chick peas. Sprinkle grated coconut and powdered jaggery. Mix well. Enjoy.

Note:
Adding jaggery is optional.

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