Chickpeas, mango and edamame ‘sundal’


First published in 2015
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Place a large pan over a medium heat and add the oil. Once the oil is nice and hot, add mustard seeds and heat for 10 seconds or so until they big to pop. Stir through the red chillies, curry leaves and asafoetida (if using) and continue to sauté for 15 seconds
Add the chickpeas to the pan, toss well to coat in the spices and cook carefully for 2 minutes. Stir through the edamame and cook for a further minute, then remove from the heat and transfer the contents to a large bowl
  • 400g of chickpeas, tinned, drained and rinsed
  • 2 tbsp of edamame, frozen
Add the mango and coconut to the bowl, season well and squeeze over the lemon juice. Toss well to combine and serve
First published in 2015
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