Clean raw peanuts and pressure cook chickpeas with 1 cup of water till they are cooked and soft. Remove the peanuts from the shell and discard the shells.
Heat oil in a pan and add mustard seeds.
Once mustard seeds crackle, add asafoetida and onion.
Once onion turn translucent, add green chilli and curry leaves and give a quick stir.
Add grated carrot, boiled peanuts, red chilli powder and salt to taste. Mix it well.
Verkadalai sundal is ready to serve.