Yotam Ottolenghi's recipe for sundal. Photograph: Colin Campbell/Guardian
This southern Indian snack, made with chickpeas or other pulses, can be served warm or at room temperature. If you like, bulk it up a bit with some fresh leaves - mint or Thai basil, say. Some versions also include shredded green mango. Here I've combined the chickpeas with soy-boiled peanuts, a recent discovery from Malaysia that make the most addictive snack on their own. Even if you do not make this recipe, consider the boiled peanuts next time you're serving drinks - they make a lovely change from dull old crisps (you can also cook them in a pressure cooker to save time).
Serves two to four.
150g dried chickpeas, soaked overnight, then drained150g whole peanuts, with the skin
1½ tsp soy sauce
1½ tsp caster sugar
groundnut oil1 tsp
mustard seeds1 tsp
10 curry leaves
½ tsp asafoetida
½ tsp garam masala
30g grated fresh coconut (you can use desiccated instead, but only as a last resort)
1 tbsp lemon juice
1 green chilli, finely chopped3 tbsp chopped coriander leaves, plus whole leaves to garnish
Cover the chickpeas with plenty of cold water, bring up to a boil, then simmer for an hour or more, until totally soft but not disintegrating. Drain and set aside to dry.Put the peanuts in another pan, cover with plenty of cold water, add the soy, sugar and a teaspoon of salt, and bring to a boil. Cover, turn down the heat and simmer for three hours, or until the nuts soften up. Drain.
Heat the oil in a medium saucepan. Add the mustard and coriander seeds; once they begin to pop, add the chickpeas, peanuts, curry leaves, asafoetida, garam masala and some salt. Cook, stirring, for about five minutes.Off the heat, add the coconut, lemon juice, chilli and coriander. Taste, and add salt only if you need it. Serve garnished with the whole coriander leaves.•
Yotam Ottolenghi is chef/patron at Ottolenghi in London. http://www.guardian.co.uk/lifeandstyle/2009/may/16/yotam-ottolenghi-sundal