To prepare chana sundal, start by soaking the chickpeas in water for 6 to 8 hours or overnight. After soaking, drain the water and rinse the chickpeas. In a pot, add the soaked chickpeas and enough water to cover them. Bring to a boil and cook until they are tender but not mushy.
Once cooked, drain the chickpeas and set them aside. In a pan, heat oil over medium heat and add mustard seeds. Allow them to splutter, then add chopped green chilies and curry leaves. Sauté for a minute until fragrant.
Add the cooked chickpeas to the pan and mix well. Season with salt and stir to combine all the flavors. Finally, add grated coconut and mix gently. Cook for another minute to allow the flavors to meld. Remove from heat and let it cool slightly before serving. Enjoy your chana sundal warm or at room temperature.
