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Growing up, I and my brother would look forward to sundal at the end of any temple visit. Somehow it always tastes better inside a temple than at home. I am sharing the recipe for the chickpea sundal today because it is my favorite! In Tamil, its called Kondakadalai sundal. We call it the Navratri Sundal/Chundal recipe! This vegan Indian chickpea salad is also popular street food and is specially sold on the beach. Coconut - Normally, freshly grated coconut is used. But if you don’t have access to it, you can also use dry unsweetened coconut flakes, shredded, or desiccated coconut. Adding coconut to this chickpea sundal/chundal recipe gives it an earthy flavor. Spices and herbs - mustard seeds, gluten-free asafoetida/hing, red pepper flakes or dried red chillies, green chillies, turmeric powder, curry leaves, and cilantro are added to make sundal more flavorful.
