Sundal - Senagala Pokimpu

2 cups small brown Chick Peas -
Vayinam Senagallu
3 Green Chilies
1" Ginger
Few Curry Leaves
4 tsp Grated Coconut
Few Mango pieces - Optional
Lemon juice
Coriander

Soak chick peas over night in water and a pinch of turmeric. Drain and cook them with salt in a pressure cooker. Drain and keep aside.

Take 3 tsp of oil in a skillet and make tadka with 1/2 tsp urad dal, 1/2 tsp chenna dal, mustard seeds, jeera, hing, red chili, chopped green chilies, ginger and curry leaves. When tadka is fried add grated coconut and fry for a few minutes. Grated fresh mango or chopped mango pieces can be added now and fried for a few minutes.

Then add cooked chick peas and fry for a few more minutes. Add 1/2 tsp red chili powder if you like it spicy. Remove from flame.

Garnish with coriander and sprinkle lemon juice before serving.

Can be served as side dish with vegetables or dal and rice or can be eaten as is for an evening snack.