Heat a wok adding all the seasoning ingredients one after other in the order mentioned. As the mustard seeds start cracking, include sprouted chick peas. Give a quick stir.
Add jaggery, salt and half cup of water. Cover with lid and let it cook till chickpeas are soft. In between give a quick stir to avoid sticking to the bottom. Add some more water if needed.
Meanwhile in a mixer add grated coconut, cumin seeds and green chillies. Blend them together coarsely without adding water.
As the chickpeas get cooked, include the coconut-cumin-green chilly masala to the sundal. Stir well for a minute and switch off.
Idi Kadale Oggarane, chickpea sundal is ready. You can serve it as tea time snack or as side dish with rice-rasam.
