Here is the first of my acid watcher friendly recipes.
Sundal is a super nutritious snack made with boiled chickpeas which we grew up on in my hometown of Chennai. I remember when I was young, we would go to Marina beach and there would be vendors selling “Thenga Manga Pattani Sundal” (coconut, mango , chickpeas) that they would carry in these large stainless steel tins. There was nothing quite like enjoying sundal sitting beachside, smelling the salty air with family and good friends in the good old days of Madras.
You can use any kind of dried beans to make sundal. I used chickpeas and corn in this recipe because it was what I had on hand but just use what you have. You can add things like shredded coconut, mango and so on. All the ingredients listed below are available at any Indian grocery store. I buy a bunch of packets of curry leaves and put them in the freezer. Click here to print recipe
Chickpea and Corn Sundal
(Acid watchers friendly recipe)
4 cups chickpeas, boiled ( if using canned, drains and wash well – though canned foods have added acid)
1 large ear of fresh corn, boiled
2 sprigs curry leaves
1/2 bunch cilantro, chopped
Asafoetida, 1/4 tsp
1 tbsp black mustard seeds
1 tbsp oil ( I use avocado oil)
Salt to taste
Using a knife, slice the corn kernels off the cob and set aside.
Heat oil in a wok. When the oil is hot add asafoetida and mustard seeds. Let the mustard seeds begin to pop and add curry leaves and stir for about 30 seconds.
Add the chickpeas and sauté for about a minute. Add the corn kernels, cilantro, salt and mix till everything is heated through and mixed well.
Serve hot or cold.