Step 1

Rinse and soak the chickpeas overnight in enough water.

Step 2

Drain and pressure cook the soaked chickpeas with 1 tsp salt and 3 to 4 cups water till they are cooked till soft.

Step 3

Drain and keep aside.

Step 4

Heat oil in a pan. add the mustard and urad dal.

Step 5

The mustard seeds will crackle and the urad dal will get browned.

Step 6

They almost take the same time to cook on a low flame.

Step 7

Immediately, add the curry leaves, red chilies and asafoetida. Fry for 10-15 seconds.

Step 8

Now add the cooked chickpeas and salt. Stir and saute for 4-5 minutes on a low to medium flame.

Step 9

Switch off the flame and add the coconut. stir well.

Step 10

Serve the channa sundal as prashad or naivedyam.