Navratri and Sundal are inseparable. We can make sundal with many legumes and lentils like moong beans, peanuts, black eyed peas, chickpeas, corn etc. Whenever I think of Navratri, sundal comes in my mind immediately. Sundal or cooked pulses, which is given as Prasadam for Navrathri. Sundal preparation is very easy and simple.

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Chickpea Sundal, also known as Kadalai Sundal, is a nutritious and flavorful South Indian dish made from brown chickpeas. This wholesome snack is not only delicious but also packed with protein, making it a perfect option for those seeking a healthy and satisfying treat. Traditionally prepared during festivals like Navratri, Chickpea Sundal is often served as prasad, highlighting its significance in cultural celebrations.

The preparation involves soaking brown chickpeas overnight, allowing them to absorb water and soften, which enhances their flavor and texture. This dish combines the nutty taste of chickpeas with aromatic spices and fresh coconut, creating a delightful blend that is both comforting and energizing. Whether enjoyed as a festive offering or a quick snack at home, Chickpea Sundal brings families together, celebrating the essence of tradition and wholesome eating.

Naivedyam (food offering) is done twice daily, accompanied by lighting the lamps. Every day different varieties of sundal (a traditional South Indian legume dish) are prepared. Sundal varieties include Sweet green gram sundal, Chickpeas sundal, Kadalai paruppu / channa dal sundal, Ground nut / peanut sundal, sweet corn sundal, Mochai / Field beans sundal, Thatta payir / Red cow peas sundal, Pattani / Green peas sundal, White chickpeas sundal and more..

Chickpeas sundal – Channa sundal – Kondakadalai sundal – Sundal recipe

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Prep Time 5

Cook Time 10

Soaking Time 8

Total Time 8 15

Course Snack, Vegetarian

Cuisine Indian, South Indian

Servings

Equipment

Pressure Cooker
spatula
Pan
Bowl

Ingredients

1 Cup Chickpeas ( brown )
Salt for taste
2 – 3 tbsp oil
1/2 tsp Mustard seeds
1/2 tsp Urad Dal
few Curry leaves
2 – 3 Dry chillies
2 – 3 tbsp Coconut shredded

Instructions

Take 1 cup of brown chickpeas or sundal.
Clean and soak it overnight or 6 to 8 hrs.
Add required salt, a cup of water and pressure cook it for 4 to 5 whistles.
Pour some oil in a pan and allow it to heat.
Add the mustard seeds and urad dal to the pan.
Let the urad dal turn brown and mustard seeds pop.
Now add few curry leaves, dry chillies and saute for a minute.
Now add the cooked chickpeas to the pan, add salt if required and saute everything well till the water evaporates.
Add some grated coconut to the sundal and saute for a minute.
Our sundal is ready. Serve hot.

Video

Notes

Soaking Time: Soaking the chickpeas overnight is essential as it helps them cook faster and improves their digestibility.
Cooking Consistency: Ensure that the chickpeas are cooked until tender but not mushy. Overcooking can result in a watery sundal.
Roasting the Spices: Properly roasting the mustard seeds and urad dal enhances their flavor, adding depth to your dish.
Adjusting Spice Levels: Feel free to adjust the number of dried chilies based on your spice preference. For a milder flavor, reduce the amount or omit them.
Fresh Ingredients: Using freshly grated coconut provides a richer taste. If unavailable, you can use unsweetened dried coconut, but it won’t have the same texture.
Serving Suggestions: Chickpea Sundal can be enjoyed warm or at room temperature and pairs well with coconut chutney or can be served as a standalone snack.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving to enjoy its flavors again.
Garnishing: For added flavor, consider garnishing with fresh coriander leaves or a squeeze of lemon juice before serving.

Keyword Channa sundal, Chickpeas sundal, Kondakadalai sundal, Sundal

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Instructions for Chickpea Sundal

Soak the Chickpeas

Take 1 cup of brown chickpeas (sundal), clean them, and soak them overnight or for 6 to 8 hours in water.

Pressure Cook

After soaking, add the chickpeas to a pressure cooker with the required salt and 1 cup of water.
Pressure cook for 4 to 5 whistles until the chickpeas are tender.

Heat Oil and Temper the Spices:

In a pan, pour some oil and heat it over medium flame.
Add 1 tsp of mustard seeds and 1 tsp of urad dal to the hot oil.
Sauté until the mustard seeds pop and the urad dal turns golden brown.
Incorporate a few curry leaves and dried chilies into the pan. Sauté for about a minute to release their flavors.

Combine with Chickpeas

Now, add the cooked chickpeas to the pan.
Stir well, adding more salt if necessary, and sauté everything until the water evaporates.
Finally, add some grated coconut to the mixture and sauté for another minute until everything is well combined.

Serve

Your delicious Chickpea Sundal is ready! Serve hot and enjoy this nutritious snack.

How to Make Chickpea Sundal | Kondakadalai Sundal