Delicious 3-Step Ultimate Chickpeas Sundal | Kabuli Chana

Delicious 3-Step Ultimate Chickpeas Sundal | Kabuli Chana
Chickpeas Sundal is a healthy, tasty south Indian style protein-rich savoury snack which is very popular in south India. These Sundals are usually served as Prasadam after puja festivals like Ganesh Utsav, Navratri and Janmashtami.

In India, the two varieties of Chickpeas are termed as Kabuli Chana and Desi chana. Chickpeas are one of the earliest cultivated legumes.  It provides an ample amount of protein, iron, and manganese. Chickpea is the most important pulse crop of India and cultivated in the area of around 7 million hectares.

Chickpeas mainly cultivated in states of India like Madhya Pradesh, Rajasthan, Uttar Pradesh, Haryana, Maharashtra and, Punjab. Chickpeas Sundal has a dry texture so you can have it as a tea time snack.
You could also use any other lentil or gram for this.

⭐ Why You’ll Love This Chickpeas Sundal Recipe

✅ Ready in 15 Minutes with Pre-Boiled ChickpeasSDF

✅ High in Protein & Fiber

✅ Vegan & Gluten-Free

✅ No Onion, No Garlic

✅ Perfect for Fasting, Navratri & Prasad

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Essential Ingredients Perfect Chickpeas Sundal Recipe

Kabuli Chickpeas (White Channa)-The star ingredient—soft, creamy texture that absorbs tempering flavors.

Fresh Grated Coconut– Adds classic coastal sweetness and moist texture that defines sundal.

Coconut Oil-Lends authentic South-Indian aroma and a light nutty flavor.

Mustard Seeds & Urad Dal-Core tempering duo—provides pops of nuttiness and crunch, signaling traditional thaalippu.

Green & Dried Red Chilies-Dual heat profile—fresh chili zing plus smoky dried chili warmth.

Turmeric Powder-Subtle earthy flavor and golden hue; also aids digestion.

Lemon Juice-Bright finishing acidity that lifts flavors and balances richness.

Tips for Perfect Chickpeas Sundal Recipe

• Overnight soak (8 hrs) ensures even hydration—chickpeas cook creamy, not chalky.
• Add ½ tsp salt while pressure-cooking; it seasons the beans all the way through and shortens cooking time slightly.
• Let coconut oil shimmer before adding mustard seeds. Mustard must splutter vigorously; otherwise the flavor stays raw and bitter.
• Fry urad dal until deep golden brown—too pale = chewy, too dark = bitter.
• Add grated coconut off heat or in the final 30 seconds. Overcooking dulls its sweetness and aroma.
• Let flavors mingle; chickpeas absorb tempering notes better when they sit briefly, covered.

FAQS-Chickpeas Sundal Recipe

🥣 Storing Suggestions

Refrigerate: Keep in an airtight container for up to 2 days. Reheat with a splash of water.

Freeze: Freeze plain cooked chickpeas only (up to 1 month). Thaw before tempering fresh.

Avoid freezing fully cooked sundal to preserve texture and flavor.

Refresh: Add lemon juice or coconut oil after reheating for best taste.

Serving Suggestions

Traditional Festival Prasadam: Serve warm as a delicious offering during Navratri, Ganesh Chaturthi, or other South Indian festivals. It’s perfect as a simple, wholesome prasadam.

Tiffin Box Delight: Pack sundal alongside idli, dosa, or upma for a balanced and protein-rich breakfast or lunch.

Healthy Snack: Enjoy as a guilt-free, high-protein snack anytime—great with a cup of chai or herbal tea.

Salad Booster: Toss sundal into mixed greens or cucumber-tomato salad for extra texture and nutrition.

Wrap Filling: Use as a filling for chapati or whole wheat wraps, add some fresh chutney or yogurt for a quick, nutritious meal.

Side Dish: Pair with lemon rice, coconut rice, or vegetable pulao to add variety and protein to your meal.

Party Appetizer: Serve in small bowls garnished with fresh coriander and a squeeze of lime for easy and healthy party bites.

🧾Recipe Card

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5 from 1 vote

Chickpeas Sundal Recipe |How to make Sundal |Kabuli Channa Sundal

Quick and tasty South Indian Chickpeas Sundal made in just 3 simple steps. Perfect protein-rich snack or festival prasadam.

Prep Time10 minutes mins

Active Time20 minutes mins

Soak time: 8 hrs8 hours hrs

Total Time8 hours hrs 30 minutes mins

Course: Breakfast, breakfast and snacks, snacks

Cuisine: Indian, south indian

Diet: , Vegan, Vegetarian

Yield: 4

Calories: 320kcal

Author: spicy veg recipes

Equipment

• Pressure cooker or Instant Pot
• Kadai or deep pan
• Spoon or spatula

Materials

• 1 cup Chickpeas /Kabuli chana
• 1/2 teaspoon mango powder optional
• ¼ cup Coconut grated
• 1/4 teaspoon Mustard
• ½ teaspoon Urad dal
• 2 Red chillies broken into pieces
• Pinch of asafoetida Hing
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon coriander powder optional
• 1 teaspoon chopped green chilli optional
• 10-12 Curry leaves
• 1 tablespoon Oil
• 1/2 teaspoon Salt or to taste
• 1 teaspoon green chilli chopped, optional

Instructions

Preparation:

• Soak chickpeas in water overnight. Rinse well.
• Add fresh water and pressure-cook with required salt till soft.
• The chickpeas should be soft but not mushy. Drain the excess water and keep aside.

Method:

• Heat oil in a pan, add mustard seeds when it splutters, and add urad dal.
• Fry till urad turns golden brown.
• Add red chilli, hing, green chilli, curry leaves, turmeric powder and coriander powder.
• Then add cooked chickpeas, salt, and grated coconut and give it a nice stir.
• Turn off heat, add lemon juice, and adjust salt if needed.
• Chickpeas sundal is ready to be served.

Notes

• Canned chickpeas can be used for quick preparation.
• Adjust chili quantity according to your spice preference.
• Fresh coconut adds authentic flavor but can be replaced with desiccated coconut if unavailable.

Final Thought

Chickpeas Sundal is a tasty, healthy snack that’s easy to make and full of flavor. Perfect for festivals or anytime you want a nutritious bite. Simple ingredients, big taste!

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