High Protein Vegan Meals Recipes -- Amma's Chickpea Sundal for a Girl Named Hope

Asha Krishnamurthy-Marchetti was born on September 15, 2022. Wait — I'm getting ahead of myself. The pregnancy is still in progress. Dina is due in September. But this week Arvind called with news from the ultrasound: it's a girl. A girl named Asha — which means "hope" in Sanskrit, and which Amma suggested, which means the name has both Krishnamurthy and universal approval. Asha. Hope. The girl who will be half Indian and half Italian-American. The girl whose last name is Krishnamurthy-Marchetti, which is a mouthful that represents two families, two continents, and one kitchen where biryani sits next to meatballs. Amma was told and clapped her hands. "A girl! Like Anaya!" She was present, clear, joyful. A good day. "We'll name her Asha," Arvind said. "Asha," Amma repeated. "Hope. That's what I suggested." "I know, Amma." "I had a good suggestion." "You always have good suggestions." "Hmph." The hmph of a woman who has been heard and appreciated and will express this through a single syllable. I'm making plans: the dried ginger laddus for Dina's postpartum period. The traditional Tamil postpartum foods, adapted slightly for an Italian-American palate (less heat, more garlic — Dina loves garlic, which Amma considers a character strength). The cross-cultural cooking continues. The recipes travel. The family grows. I made Amma's sundal to celebrate — the simple chickpea version, the festival food. Because a new baby in the family is a festival, even when it's still months away. Asha. Hope. The Krishnamurthys are full of hope. Even when the line goes down. Especially when the line goes down.

Sundal is festival food—the dish Amma has made for every Navratri, every naming ceremony, every moment the Krishnamurthy family decided life deserved marking with something warm and nourishing. When Arvind called with the news that it was a girl, and that her name would be Asha, there was really only one thing to make. This is the simple chickpea version, the one Amma taught me: nothing elaborate, just mustard seeds crackling in hot oil, curry leaves, coconut, and the quiet confidence of a dish that has traveled across decades and now across continents. I made it as a promise—to Asha, to Amma, to the kitchen where biryani already sits next to meatballs.

Amma’s Chickpea Sundal (High-Protein Vegan Festival Dish)

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked dried chickpeas)
• 2 tablespoons coconut oil or neutral oil
• 1 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• 10–12 fresh curry leaves
• 2 dried red chilies, broken in half (reduce to 1 for a milder version)
• 1 green chili, slit lengthwise (optional)
• 1/2 cup fresh or frozen grated coconut (or unsweetened desiccated coconut)
• 1 teaspoon salt, or to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Dry the chickpeas. Spread the drained chickpeas on a clean kitchen towel and pat dry. Removing excess moisture helps them pick up the tempering without becoming mushy.
2. Heat the oil. Warm the coconut oil in a wide skillet or kadai over medium-high heat until shimmering but not smoking.
3. Bloom the spices. Add the mustard seeds and cover loosely—they will pop within 30 seconds. Once the popping slows, add the cumin seeds and asafoetida and stir for 15 seconds.
4. Add the aromatics. Add the curry leaves (stand back; they will sputter), dried red chilies, and green chili if using. Stir for 30 seconds until fragrant.
5. Add the chickpeas. Add the dried chickpeas to the pan and toss well to coat in the tempering. Spread in an even layer and let cook undisturbed for 2 minutes so the chickpeas develop a little color. Toss and repeat once more.
6. Season. Add salt and stir to combine. Cook for 3–4 more minutes, stirring occasionally, until the chickpeas are heated through and slightly golden.
7. Finish with coconut. Reduce heat to low. Add the grated coconut and toss gently to coat. Cook for 1 minute just to warm the coconut through—do not let it brown.
8. Add lemon and cilantro. Remove from heat. Add the lemon juice and fresh cilantro, toss once more, and taste for salt. Serve warm or at room temperature.

Nutrition (per serving)

Calories: 285 | Protein: 11g | Fat: 12g | Carbs: 34g | Fiber: 9g | Sodium: 390mg