Instant Pot Chickpeas Sundal- With Coconut- Healthy Salad Recipe- How to Cook Dried Chickpeas

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: desiccated coconut

Unsweetened shredded coconut offers similar texture with fewer additives.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for frying.

Add 3 cups dried chickpeas to the Instant Pot.

Pour in 4 cups of water.

Close the lid and select the pressure cook setting on the Instant Pot.

Set the time to 25 minutes at high pressure.

After 25 minutes, let the pressure release naturally for 5 minutes, then do a quick pressure release.

Drain the liquid from the cooked chickpeas and set them aside.

Select the sauté setting on the Instant Pot and heat to medium.

Add 2 tablespoons coconut oil to the pot.

Once the oil is hot, add 1 teaspoon mustard seeds and let them splutter.

Add 1 teaspoon cumin seeds, 2 dried red chilies (roughly chopped), and some curry leaves; sauté for a couple of seconds.

Add 1 chopped onion and season with 1/2 teaspoon salt; sauté until the onion turns light golden in color.

Stir in 1/2 teaspoon chili powder and 1/2 teaspoon turmeric powder; mix well without burning the spices.

Add 1 cup grated coconut and sauté until it turns light golden brown, about 2-3 minutes.

If the pot starts to brown, add 1/4 cup water to prevent burning.

Add 3 cups cooked chickpeas and combine everything well; sauté for 3-4 minutes.

Add 1/2 teaspoon more salt and around 1/4 teaspoon freshly ground black pepper; mix well.

If the bottom of the pot starts to brown, add 2 tablespoons water to keep it from burning.

Sprinkle in dried mango powder (amchur) for a tart flavor; if available, add freshly squeezed lemon or lime juice instead.

Taste and adjust seasoning as needed.

Remove the stainless steel pot from the main Instant Pot and serve into a bowl.

Garnish with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens