Step 1: Soaking and Cooking Chickpeas

1. Wash the dried chickpeas thoroughly and soak them in enough water for 6-8 hours or overnight.
2. Drain the soaked chickpeas and transfer them to a pressure cooker with 2 cups of water and 1/2 teaspoon salt.
3. Cook on a medium flame for 3-4 whistles or until the chickpeas are soft but not mushy.
4. Once done, drain the excess water and keep the boiled chickpeas aside.

Step 2: Tempering

1. Heat 1 tablespoon oil in a pan on medium heat.
2. Add 1 teaspoon mustard seeds and let them splutter.
3. Add 1 teaspoon urad dal and fry until golden brown.
4. Toss in 1 dried red chili (broken), 1-2 slit green chilies, and a sprig of curry leaves.
5. Add a pinch of hing (asafoetida) and sauté for a few seconds.

Step 3: Mixing and Garnishing

1. Add the boiled chickpeas to the pan and mix well with the tempering.
2. Stir in 1/4 cup grated coconut and mix evenly.
3. Cook for 1-2 minutes to blend flavors, then turn off the heat.
4. Garnish with chopped coriander leaves and a dash of lemon juice (optional) for a tangy twist.

Step 4: Serving

Serve warm as a snack or as a side dish with meals. Sundal can be enjoyed on its own or paired with a hot cup of tea.