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chickpea sundal

Chickpeas sundal - Channa sundal - Kondakadalai sundal - Sundal 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. 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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Prep Time5 minutes
Cook Time10 minutes
Soaking Time8 hours
Total Time8 hours 15 minutes
Course Snack, Vegetarian
Cuisine Indian, South Indian
Servings 4

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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