Spicy chick peas sundal

Navarathri is upon us. “Nava” in Sanskrit means Nine and Rathri means night which obviously denotes the fact that this festival is celebrated for 9 whole days. The highlight of this festival is the arrangement of different idols on step arrangement called as “Golu” . Another highlight is the different varieties of Sundal that is made during these days. One different sundal for 9 different days. Sundal is nothing but a simple South Indian salad made with different legumes like White chickpeas, black chickpeas ( generally termed as Kadalai Sundal ), butter beans (termed as “Mochakottai sundal” ), dried peas (termed as Pattani sundal ) and many more.
This is a healthy snack with tea or also as a side serving for lunch or dinner.

Ingredients:
soaked and boiled chick peas: 2 cups
Dried red chillies - 3
dried coriander seeds: 1 tbsp
mustard seeds: - 1 tbsp
curry leaves - 1 sprig
Dash of Hing
oil - 1 tbsp
salt to taste
Grated coconut - 2 tbsp

method:
First roast the chillies and coriander seeds in 1 tsp oil and powder it in the spice grinder coarse.
place a sauce pan on the stove and add rest of the oil and let it heat.
add the mustard seeds and wait until it splutters
add the hing and curry leaves.
Now add the cooked chick peas(drained) and salt.
Add the powdered spices.
Add the grated coconut. Coconut is not a required ingredient though it enhances the flavor..
Saute the mix for a minute and switch off the stove. Now it is ready for serving.

Variation: this can also be done less spicy without the spice powder:
method 2:

Add oil to the pan and mustard seeds.
Add curry leaves and broken red chilly or chilly flakes.
add the drained chick peas and salt.
Add the coconut.