(serves 4-8, 90 minutes + soaking time)
Sundals are savory snacks; this one is popular served in a newspaper cone, to be nibbled at while strolling on a sunny beach. Fluffy seasoned chickpeas offer healthy nutrition, but more importantly, they’re delicious!
1 c. green mango, chopped
1. Drain chickpeas and rinse in cold water.
2. Heat oil in a large pot on medium-high; add onions (or shallots) and chilies; sauté stirring until onions are translucent.
3. Add chickpeas, cayenne, and salt to the same pot, with sufficient water to cover. Bring to a boil, then turn down and cook until tender, approximately 1 hr. Near the end of cooking, remove lid and let any remaining water boil off; for the final result, chickpeas should be glistening with a light sheen of oil.
4. Remove from heat and stir in lime juice and chopped mango; mix thoroughly and serve as a snack, or as an accompaniment to a rice and curry meal.
NOTE: Common variations include sautéing mustard seeds, curry leaves, and/or chopped green chili with the onions, and stirring in fresh coconut and/or chopped raw onion at the end.
