I am not quite sure what kala chana is called in Tamizh. Maybe konda kadalai. It seems to be called black chickpea in the UK and garbanzo beans in USA. My mother used to call it mookku kadalai (meaning beans with a nose). Very appropriate indeed! It is made in various forms across the country. In the Northern parts of India, it is famously believed to provide strength – most probably meaning that it is packed with proteins. Yoga instructors often advice that it be consumed raw after being soaked overnight. Personally, I prefer it cooked. And one of the simplest (not to mention, tastiest) recipes is this sundal.

Ingredients
1/2 cup garbanzo beans
1 1/2 cups water
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp split black lentil (urad dal, ulutham parupu)
1 green chilli, chopped fine
1 dried red chilli
1 sprig curry leaveste
2-3 tbsp grated coconut
Salt to taste
Method
Wash and soak the garbanzo beans for 8 hours or overnight
Drain and transfer to a pressure cooker
Add 1 1/2 cups water and close the lid, put the weight on
Cook on high flame for 2 whistles
Reduce flame to low and cook for 30 minutes more
Let steam release naturally and open the lid
Drain any excess liquid
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentil and roast till the lentil is golden brown
Add green and red chillies and curry leaves
Saute for about 30 seconds
Add the garbanzo beans and salt, mix well and cook for 2 minutes
Add grated coconut and mix well
Cook for a minute more
Remove from flame
Serve warm or at room temperature
Enjoy!