Sundal: Chickpeas and Apple Salad

This is another version of Sundal with tart, granny smith apples   in lieu of green mangoes. Again,  a slight deviation from the traditional version as in the previous recipe, Black Chickpeas Salad. The heat comes from hot green chillies, a sprinkle of black pepper powder and a touch of grated ginger. The crunch comes from the coconut slivers and the tart-sweet touch from the granny smith apple. This goes to the Weekend Herb Blogging # 276 started by Kalyn, continued by Haalo of Cook Almost Anything  and hosted this week by Cinzia of  Cindystar.

Ingredients

1 Cup of chickpeas

1/2 of a Granny Smith Apple

2 hot green chillies [ or according to preference],

1/4 Cup of fine chopped fresh coconut bits

1/4 cup fresh grated coconut [optional]

or 2 tbsps dessicated coconut

1/4 tsp finely grated ginger

Pinch of turmeric powder [optional]
1/4 tsp black pepper powder
Tempering ingredients

3/4  tsp of cummin seeds

1 tbsp urad dal seeds

1 broken red chillies

 3-4 curry leaves

Pinch of Asafoetida powder
2 tbps lime juice

Method

Soak the white chickpeas overnight/ 8 hours in plenty of water

Cook with salt, drain and keep aside.

Heat 2 tbsps of vegetable oil

Temper the cummin seeds, urad dal seeds, dried red chilli, and the curry leaves, followed by asafoetida powder.

Add the cooked chickpeas and the grated ginger,

Saute for a few minutes,

Sprinkle the black pepper,

Switch off the heat.

Add the chopped coconut and toss well

Add finely diced tart granny smith apples
Add the lime juice and mix well

Garnish with slivers of apples.