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Tasty Chickpeas Sundal garnished with coconut and curry leaves
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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.
Course Breakfast, breakfast and snacks, snacks
Cuisine Indian, south indian
Diet , Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Soak time: 8 hrs 8 hours
Total Time 8 hours 30 minutes
Servings 4
Calories 320kcal
Author spicy veg recipes

Equipment

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

Ingredients

  • 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.