Chana Sundal | Chickpea Sundal is a healthy snack or side dish prepared with cooked chickpeas, tempered with spices and fresh coconut.
How to Make Chana Sundal
Rinse ½ cup of dried chickpeas and soak them in 1 cup of water in a large bowl for at least 8 hours or overnight.
Once you are ready to cook, drain the water and add the soaked chickpeas into the pressure cooker or Instant Pot along with 1.5 cups of water, baking soda, and some salt. Cook for 4-5 whistles or check out the detailed Instant pot chickpeas post. Once done, drain the water.
Heat oil in a pan, add mustard seeds, when it splutters, add urad dal and saute till the dal turns golden brown.
Then add red chili, green chili, curry leaves, and asafoetida. Saute for a few seconds.
Next, add the cooked chickpeas, salt and cook for 3-4 minutes on medium-low heat. Then turn off the flame.
Add grated coconut, and mix well again.
Chickpea sundal is ready to be served as a healthy tea-time snack or make for special festivals like Gollu (Navaratri).
If preferred, you can add a few drops of lemon juice and garnish with coriander leaves.
How to Serve Chickpeas Sundal
Chana Sundal can be served as a side dish with rice and rasam or can be eaten as a tea-time snack. It is also served as a prasadam during festivals or Navratri.
Variations
- You may also use canned chickpeas for this recipe. Just make sure to rinse and drain the liquid.
- You can prepare the same sundal recipe with Kala chana (black chickpeas).
More Chickpea Recipes
- Chickpea Coconut Curry
- Beetroot Chickpea Stir Fry
- Chana Masala
- Chole/Chickpeas Biryani
- Chickpea Cucumber Salad
- Air Fried Roasted Chickpeas
More Sundal Recipes
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Chana Sundal | Chickpea Sundal
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- ½ cup dried white chickpeas (kabuli chana/chole) (or 1 can canned chickpeas)
- 1.5 cups water for pressure cooking
- 1 pinch baking soda (optional)
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 dry red chili
- 1 green chili
- 1 stalk curry leaves
- ⅛ teaspoon asafoetida (hing)
- salt to taste
- 2 tablespoons fresh shredded coconut
Instructions
For soaking and cooking chickpeas
- Rinse ½ cup of dried chickpeas and soak them in 1 cup of water in a large bowl for at-least 8 hours or overnight.
- Once you are ready to cook, drain the water and add the soaked chickpeas into the pressure cooker or Instant Pot along with 1.5 cups of water and some salt. Cook for 4-5 whistles or check out the detailed Instant pot chickpeas post. Once done, drain the water.
For Making Chickpeas Sundal
- Heat oil in a pan, add mustard seeds, when it splutters, add urad dal and saute till the dal turns golden brown in color.Then add red chili, green chili, curry leaves, and asafoetida. Saute for few seconds.
- Next, add the cooked chickpeas, salt and cook for 3-4 minutes on medium-low heat. Then turn off the flame.Add grated coconut, mix well again.
- Chickpea sundal is ready to be served as a healthy tea-time snack or make for special festivals like Gollu (Navaratri).You can add a few drops of lemon juice and garnish with coriander leaves if preferred.
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