Kadalai Sundal

Rinse 200g chickpeas thoroughly and soak them in ample water overnight, or for at least 8-10 hours.

Drain the soaked chickpeas, rinse again, and transfer them to a pressure cooker. Add 500g fresh water and 2g salt. Pressure cook for 3-4 whistles, or until the chickpeas are tender but still hold their shape. Drain any excess water and set the boiled chickpeas aside.

Heat 15g vegetable oil in a large pan or kadai over medium heat.