The flavor of the curry leaves and the crunchiness of the urad dal compliments the sundal. Check out my other Navaratri sundal recipes too. Method:
Soak the chickpeas overnight cook it with a little salt and drain the extra water. Chop apples and pineapple into cubes. In a wide bowl add the chickpeas, apples, pineapple, and pomegranate. Add Salt.
Chop the curry leaves and tear the red chili. In a small pan add oil and add the mustard seeds, urad dal, chopped curry leaves, and red chili. Cook till the dal turns golden brown. Add it to the fruit mixture and lemon juice.
Give it a nice even mix. The fruit sundal is ready to serve.
Discard the red chili before serving.
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