Friday, September 3, 2010
Garbanzo Beans come in two guises- light and dark. The darker type is smaller and slightly crunchier in texture when cooked while its lighter brother is softer and milder, while beautifully keeping its shape intact.
Known as Sundal, this versatile South Indian salad comes in very many varieties, employing a wide range of pulses, beans and seeds.
For the making of this one, I used both light and dark cooked garbanzo ( AKA Kabuli and Kala Chana), grated fresh coconut, peanuts, and a whole riot of seeds: mustard, sesame, flax, cumin and black pepper. Everything is fried in little oil, starting with the seeds, curry leaves, nuts, beans...Sliced and fried jalapenos add a bit of bite to it- the salad can be enjoyed both hot or cold, and if you are like me, you will put it in a tortilla wrap or between two wholewheat flats!