Navratri and Sundal are inseparable. We can make sundal with many legumes and lentils like moong beans, peanuts, black eyed peas, chickpeas, corn etc. These are protein rich snack too.

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Masala Chickpea Sundal is a healthy, protein-rich South Indian-style salad that’s incredibly easy to prepare. This popular street snack is not only nutritious but also versatile, making it perfect for a quick and wholesome meal. Served warm with a cup of tea, it becomes one of the best protein-packed snacks you can enjoy at home.

Regarding Navratri, sundal and the festivities go hand in hand. During the nine auspicious days of Navratri, you need different types of sundal recipes for preparing sundal which is offered as prasadam. Chickpea sundal recipe, in particular, is a common and beloved choice. Made with soaked chickpeas that are either pressure-cooked or boiled to perfection, this dish has a soft, melt-in-your-mouth texture. While dried chickpeas are traditionally used, canned chickpeas are also a convenient alternative—boil them briefly for a softer consistency.

Every day different varieties of sundal (a traditional South Indian legume dish) are prepared. Sundal recipes include Sweet green gram sundal, Chickpea 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 chickpea sundal and more.

The prasadam version of sundal remains simple, without onions or garlic, aligning with traditional offerings. However, for a more flavorful twist, you can add freshly prepared masalas, taking the dish to a new level of deliciousness. The preparation is straightforward: chickpeas are soaked for 6 to 8 hours (or overnight), and then tempered with mustard seeds, curry leaves, red or green chili, and a hint of asafetida.

Here I let see a masala chickpea sundal recipe. Hope you will give this a try and let me know how it turns out for you.

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Masala Chickpeas Sundal – Navarathri recipe

Navratri and Sundal are inseparable. We can make sundal with many legumes and lentils like moong beans, peanuts, black eyed peas, chickpeas, corn etc. These are protein rich snack too.

Course Snack

Cuisine Indian, South Indian

Keyword Chickpeas sundal, Navarathri recipes, Sundal

Prep Time 5

Cook Time 10

Soaking Time 8

Total Time 8 15

Servings

Ingredients

1 cup White Chickpeas (Dry)
1/4 cup Grated coconut
1/2 tsp Mustard seeds
1/2 tsp Split black gram / Urad dal
Few Curry leaves
1 tbsp Oil
Salt as required

For grinding

1 tbsp Spilt chickpeas / Bengal gram
1 tsp Split black gram / Urad dal
1/2 tsp Coriander seeds
1 piece Dry chilli

Instructions

Soak chickpeas overnight or for 9 to 10 hrs.
Transfer this to pressure cooker with salt and a cup of water. Pressure cook for 5 to 6 whistles. Keep it aside.
In a pan add add bengal gram, split black gram, coriander seeds and dry chilli .Dry roast them for 2 minutes until a nice aroma comes.
Transfer this to a mixie jar and powder it. Keep it aside.
In a pan, pour some oil. Add mustard seeds and split black gram when the oil is heated.
Once the mustard seeds starts popping add the curry leaves.
Next add the grated coconut. Saute this for a minute and add the prepared masala powder.
Saute well for 2 to 3 minutes and add the required salt.
Now add the cooked chick peas and saute everything for 2 minutes.
Our sundal is ready ,serve hot.

Video

Step by Step Instruction for Chickpea Sundal

Soak and Cook Chickpeas

Soak 1 cup of chickpeas in water overnight or for 9 to 10 hours. Transfer the soaked chickpeas to a pressure cooker. Add salt and a cup of water.

Pressure cook for 5 to 6 whistles or until the chickpeas are soft. Once done, set it aside.

Prepare the Masala Powder

In a pan, add 1 tablespoon of Bengal gram, 1 tablespoon of split black gram, 1 teaspoon of coriander seeds, and 1-2 dry red chilies. Dry roast them on low heat for about 2 minutes until a nice aroma fills the air.

Transfer the roasted ingredients to a blender or mixie jar and grind them into a fine powder. Set aside.

Tempering and Assembling the Chickpea Sundal

In a pan, heat 1 tablespoon of oil. Add mustard seeds and split black gram (urad dal) once the oil is hot.

When the mustard seeds start to pop, add the curry leaves and sauté for a few seconds. Next, add the grated coconut and sauté for about a minute until it turns aromatic.

Add the prepared masala powder and sauté for 2 to 3 minutes, ensuring it blends well with the coconut.

Add the cooked chickpeas to the pan and mix well. Adjust the salt if needed. Sauté everything together for another 2 minutes so the flavors combine well.

Our sundal is ready, serve hot.

How to Make Masala Chickpea Sundal | No onion No Garlic Navaratri Sundal