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Healthy Indian snack recipe: How to make sundal (chickpeas with coconut)

I've always been intimidated to cook Indian cuisine at home -- but the myth that it's too hard was completely busted when my buddy Dhiya came over and showed me how to cook one of her favorite snacks: sundal -- essentially chickpeas and coconut! With only a handful of ingredients and 10 minutes to cook from start to finish, this is a delicious Indian dish that is completely accessible for anyone to make at home! Dhiya and I were colleagues in my last job and we always talked about cooking together, so I'm thrilled we made it happen--and that you all could join, too! (Recipe below) -- Never miss a QKatie episode! Subscribe for free: http://goo.gl/Ui8JUX Follow me on: Facebook: www.facebook.com/TheQKatie Instagram: www.instagram.com/qkatie Twitter: www.twitter.com/qkatie Snapchat -- qkatie Produced, filmed, edited and hosted by Katie Quinn -- SUNDAL RECIPE via Dhiya Kuriakose Ingredients: -1 cup chickpeas (we used them out of a can) -2 Tbsp. grated coconut -2 tsp. coconut oil (you can also use vegetable oil, sunflower oil, etc.) -1/4 tsp. mustard seeds (Dhiya prefers the black mustard seeds but we used yellow mustard seeds here and they work well, too!) -2 dried red chiles -1 tsp. urad dal (this is not necessary for the dish--if you can't find it, leave it out; you can find it in any Indian specialty market) -several curry leaves (can be found in any Indian specialty market, too) -salt, to taste Heat the oil in a pan on the stovetop and add the mustard seeds. Once they start to pop (after about a minute), then add the urad dal and stir. Add the curry leaves and stir for a couple of minutes, then add the chickpeas and grated coconut. Add a bit of salt, to taste. Stir and serve. ...And ENJOY!! :)