Soak white chickpeas for 6 to 8 hours or overnight in enough water.

Pressure cook chickpeas for about 3 whistles and in simmer for 5 minutes. The chickpeas should turn soft and not mushy.

In a cooking pan add all the seasoning ingredients, as the mustard sizzle and lentils turn brown include pressure cooked(drained) chickpeas, salt, slit green chillies and grated coconut. Combine and cook for 3 to 5 minutes.

Healthy snack chickpea sundal is ready to serve.

The white chickpeas shouldn't be overcooked which makes the sundal mushy.

Fresh coconut added in generous quantity would boost up the taste.

You can skip adding green chillies while preparing for kids.

Drain up the water from cooked chickpeas before including in to seasoning. Otherwise you have to cook till all the water evaporates