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 SundalCourse: SnacksCuisine: IndianDifficulty: Easy
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.
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)
- Rinse and soak 1 cup of chickpeas overnight or 6 to 8 hrs in enough water.
- 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.
- Once cooked, check if there is extra water. If there is water drain and keep aside.
- Heat 2 tsp oil in a pan. Add 1 tsp Urad dal and roast it for 2 to 3 seconds over a low flame.
- Then crackle 1/2 tsp mustard seeds and roast until the urad dal get browned.
- 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.
- Now add a pinch of hing & the cooked chickpeas. Stir and saute for 4-5 minutes on a low to medium flame.
- 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.
- Serve the channa sundal with some coriander leaves.
- Addition of chilli flakes is completely optional. It increases a special spiciness to the sundal recipe.