Fenugreek (Methi) Sundal

Ingredients

• 1 cup dried white chickpeas (kabuli chana), soaked overnight
• 1.5 cups fresh fenugreek (methi) leaves, washed and chopped
• 2 tbsp fresh grated coconut
• 1 tsp mustard seeds
• 1 tsp urad dal
• 8–10 curry leaves
• 1 green chilli, slit
• 1 tsp oil
• 1/4 tsp asafoetida (hing)
• Salt to taste

Preparation

1. Drain soaked chickpeas; pressure-cook with water and a pinch of salt until soft but whole; drain.
2. Heat oil; splutter mustard seeds, urad dal, curry leaves, green chilli, and hing.
3. Add chopped methi; sauté 2–3 minutes until wilted and raw smell fades.
4. Add cooked chickpeas and salt; toss gently on medium heat 3–4 minutes.
5. Stir in grated coconut; mix briefly and switch off heat.
6. Serve warm as a moderate portion sundal.