chickpea or channa sundal recipe

Chickpea or Channa Sundal

Share this Recipe...

Chickpea or Channa Sundal | Great Evening Snack | Street Snack | with step by step photos and video. South Indian stir fried dish made with white chickpeas. Basically a dry legume-lentil preparation spiced and tempered along with fresh coconut.

Channa Sundal served warm with a cup of chai is probably the best thing ever. A dish that is often served as a prasad or offering in the temples of Southern India. Moreover, it is served in every home that celebrates the festival of dolls (Gollu) during the Navaratri Season. The green chillies, the finely chopped gingers, and freshly grated coconut brings out the delicious flavours of this classic South Indian festive tea time snack.

You can make sundal with many legumes and lentils like moong beans, peanuts, black eyed peas, chickpeas, corn etc.

How to make chickpea or channa sundal recipe?

Chickpea or Channa Sundal | Great Evening Snack | Street Snack | with step by step photos and video. They are very easy to prepare and make for a healthy brunch or snack. Since they are quick to prepare, they can also be served as a side dish. Soak the chickpeas overnight and then pressure cook them. Once they are cooked soft, it is just easy to temper them and add some fresh coconut. This is a no onion no garlic recipe.

The aroma & flavor of hing, chilli flakes, mustard, urad dal, curry leaves and the freshness of the coconut in the softly cooked chickpeas is so good. Furthermore do checkout our falafel using chickpeas and also roadside mushroom masala recipes from our snacks section.

Chickpea or Channa Sundal

Course: SnacksCuisine: IndianDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

15

minutes
Soaking Time

6

hrs
Total time

20

minutes

Chickpea or Channa Sundal | Great Evening Snack | Street Snack | with step by step photos and video. South Indian stir fried dish made with white chickpeas.

Recipe Video

Ingredients

  • 1/2 cup of Chickpeas

  • 1 tsp salt

  • 2 cups of Water

  • 2 tsp Cooking Oil

  • 1 tsp Urad Dal

  • 1/2 tsp Mustard Seeds

  • 1/2 tsp Finely Chopped Ginger

  • 1/2 tsp Finely Chopped Green Chili

  • 1 Kashmiri Red Chili

  • Fresh Curry Leaves

  • Pinch of Hing/Asfoetida

  • 2 tbsp Grated Coconut

  • 1/4 tsp Chili Flakes (Optional)

  • Few Coriander Leaves (Optional)

Directions

  • Rinse and soak 1 cup of chickpeas overnight or 6 to 8 hrs in enough water.Chickpea or Channa SundalChickpea or Channa SundalChickpea or Channa Sundal
  • Drain and pressure cook the soaked chickpeas along with 1 tsp salt and 2 cups of water. Cook for 5 to 6 whistles over a medium flame or until they are cooked soft.Chickpea or Channa SundalChickpea or Channa Sundal
  • Once cooked, check if there is extra water. If there is water drain and keep aside.Chickpea or Channa Sundal
  • Tempering
  • Heat 2 tsp oil in a pan. Add 1 tsp Urad dal and roast it for 2 to 3 seconds over a low flame.Chickpea or Channa SundalChickpea or Channa Sundal
  • Then crackle 1/2 tsp mustard seeds and roast until the urad dal get browned.Chickpea or Channa Sundal
  • Immediately, add 1/2 tsp finely chopped ginger, 1/2 tsp green chili, 1 Kashmiri red chilli & fresh curry leaves. Fry for 10-15 seconds.Chickpea or Channa SundalChickpea or Channa Sundal
  • Now add a pinch of hing & the cooked chickpeas. Stir and saute for 4-5 minutes on a low to medium flame.Chickpea or Channa SundalChickpea or Channa Sundal
  • Add 2 tbsp grated coconut & stir well. For a twisting spicy flavor I am adding 1/2 tsp of chili flakes. Mix well & switch off the flame.Chickpea or Channa SundalChickpea or Channa SundalChickpea or Channa Sundal
  • Serve the channa sundal with some coriander leaves.Chickpea or Channa Sundal

Notes

  • Addition of chilli flakes is completely optional. It increases a special spiciness to the sundal recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

en_USEnglish