Chickpea Sundal, also known as chana sundal, is a healthy snack or side dish prepared with boiled chickpeas, tempered with spices and fresh coconut. It is also prepared during Indian festivals and offered to god as prasadam (offering).
Numerous legumes, including chickpeas, kidney beans, green gram, black-eyed peas, and other ingredients, can be used to prepare sundal. Here, we bring you a delicious chickpea sundal recipe.
Chickpea Sundal also known as Kabul kadle usali in Kannada, is a popular protein-rich South Indian snack or side dish made from boiled white chickpeas (garbanzo beans) that are tempered with spices and fresh coconut. It's often prepared during festivals like Navaratri, Ganesh Chaturthi, and Shivaratri as a prasadam, or as a healthy snack.
I still have some fond memories from my childhood, where this chana sundal was served with rava kesari and hot badam milk as prasada during the Navratri festival at my mom's friend's place.
You can also try my other sundal recipes for your next get-together: red chori sundal, sweet corn sundal, edamame sundal.
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How to Make Chana Sundal
Rinse ½ cup of dried kabuli 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 to the pressure cooker along with 1 ½ cups of water, and some salt. Cook for 4-5 whistles. If using an Instant Pot pressure cooker, check out the detailed post on how to cook chickpeas in Instant Pot. Once done, drain the water.
Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, and when they splutter, add 1 teaspoon urad dal and sauté until the dal turns golden brown.
Then add 1 dry red chili, 1 green chili, 1 stalk curry leaves, and 1 pinch of asafoetida. Sauté for a few seconds.
Next, add the cooked chickpeas and salt, and cook for 3-4 minutes on medium-low heat. Then, turn off the flame.
Add 2 tablespoons grated coconut and mix well again.
The chickpea sundal is ready to be served. If preferred, you can add a few drops of lemon juice and garnish with coriander leaves.
How to Serve Chickpea Sundal
Chana Sundal can be served as a side dish with steamed rice and rasam or can be eaten as a snack with masala chai or coffee. It is also served as a prasadam during festivals like Gollu (Navaratri).
Storage
Chickpea Sundal can be stored in the refrigerator for up to 2 days.
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) and black eyed peas (lobia).
More Indian Chickpea Recipes
Chana Sundal | Chickpea Sundal
Equipment
Ingredients
- ½ cup dried white chickpeas (kabuli chana/chole) (or 1 can canned chickpeas)
- 1.5 cups water for pressure cooking
- 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 to the pressure cooker along with 1 ½ cups of water, and some salt. Cook for 4-5 whistles. If using an Instant Pot pressure cooker, check out the detailed post on how to cook chickpeas in Instant Pot. Once done, drain the water.
For Making Chickpeas Sundal
- Heat oil in a pan, add mustard seeds, and when they splutter, add urad dal and sauté until the dal turns golden brown.Then add red chili, green chili, curry leaves, and asafoetida. Saute for few seconds.
- Next, add the cooked chickpeas and salt, and cook for 3-4 minutes on medium-low heat. Then, turn off the flame.Add grated coconut and mix well again.
- The Chickpea sundal is ready to be served. If preferred, you can add a few drops of lemon juice and garnish with coriander leaves.
Nutrition
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