Sundal (சுண்டல்)

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• For convenience I generally use canned garbazo beans for sundal. If you prefer, you may soak the chana the previous night and pressure cook it with a little salt & water.The chana should not be mashy so do not over cook it. That is one other reason I go with canned beans..
• If using canned garbanzo, drain the liquid and wash them gently thrice to get rid of the preservatice smell. Drain the water gently and set the beans aside
• In a hot pan add 1 tsp of oil and season it with 1 spring of curry leaves, pinch of hing, 1 tsp of mustard seeds, 1 tsp of urid dhal, 1 tsp of chana dhal, 2 red chillies (broken into small pieces), half green chilly (optional), 1/4 of medium onion finely sliced (you may use peral onions too)
• Saute until onions go translucent (do not brown them)
• Sprinkle very little salt as the canned/cooked garbanzo has enough salt already
• Now add the cooked garbanzo and stir for 2 to 3 minutes until the contents get incorporated and the beans get an even oil coating
• Cover the pan and cook for an additional 5 mins on very low flame
• Optional: Add 1 tbsp of grated coconut powder, stir for 1 minute
• Serve hot as a snack