Spiced Chana Sundal Cups

• 120 g chickpeas, drained, rinsed, and dried — Canned chickpeas, drained and rinsed
• 120 g cucumber, cut into 6 thick rounds — Cucumber with peel
• 9 g unsweetened shredded coconut — Unsweetened shredded coconut
• 2 g fresh curry leaves, rinsed, thoroughly dried, and thinly sliced — Fresh curry leaves
• 4.5 g avocado oil — Avocado oil
• 1 g ground cumin — Ground cumin
• 4 g fresh ginger, finely grated — Fresh ginger root
• 0.3 g crushed red pepper flakes — Crushed red pepper flakes
• 12 g fresh lime juice — Fresh lime juice
• 0.5 g fine salt — Fine salt

Method

1. 1Measure ingredients: Shape the cucumber cupsMeasure cucumber with peel using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Shape the cucumber cupsCut the washed 120 g cucumber into six 2 cm-thick rounds. Scoop a shallow well from each center without cutting through the base, then blot every cut surface dry.2 minLook for: Six cucumber cups stand level with crisp, dry, intact bases.Safety: Use a stable board and a small spoon, keeping fingertips clear of the knife.
3. 3Temper the sundal spicesHeat 4.5 g avocado oil in a small skillet over medium for 60 seconds. Add 1 g ground cumin and let it sizzle for 10 seconds.1 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Curry leaves can sputter in hot oil; dry them thoroughly, add them away from your face, and use a splatter guard if needed.
4. 4Continue temper the sundal spicesImmediately add the completely dry 2 g sliced curry leaves, 4 g grated ginger, and 0.3 g red pepper flakes; stir for 20 seconds.30 secLook for: The cumin smells toasted without darkening, the ginger is fragrant, and the curry leaves are crisp at the edges.
5. 5Cook and finish the chickpeasAdd the dried 120 g chickpeas and 0.5 g salt to the tempering and sauté over medium for 3 minutes until the chickpeas reach 165°F. Remove from the heat.3 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Use chickpeas from an intact can, verify they reach 165°F, and keep the finished sundal out of the temperature danger zone.
6. 6Fold in 9 g shredded coconutFold in 9 g shredded coconut and 12 g lime juice, and rest for 5 minutes.5 minLook for: The chickpeas are hot, dry rather than saucy, and evenly flecked with coconut and crisp curry leaves.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Fill and serveDivide the complete warm sundal among the six dry cucumber wells and serve all six cups immediately.1 minLook for: Every cup is generously filled, no tempered chickpeas or coconut remain in the skillet, and the cucumber bases stay crisp enough to lift.Safety: Serve promptly or refrigerate the sundal and cucumber separately within 2 hours.