Chickpea Sundal

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Chickpea Sundal Recipe | How to make Chickpea/ Sundal for Breakfast/ Festivals/Prasad | Kabuli Chana Sandal Recipe

Chickpea Sundal, an easy to cook, healthy and very nutritious dish consumed for breakfast, made on festivals for prasad/offering to God.

Chickpea Sundal- Pin

What is Sundal

Sundal is a South Indian, dry dish prepared with beans or legumes like Chickpeas/Kabuli Chana, Black Chickpeas/Kala Chana, Split Chana Dal, different Sprouts, Black Eyed Chickpeas/Lobia and many more. Minimum spices are used to prepare sundals.

It is a protein rich dish which is ideal for breakfast and to be served as side dish for meals. Sundal dishes are also offered as Prasad in South Indian temples and prepared as part of Navaratri Prasad or Ganesh Chaturthi Prasad in South Indian homes.

Related–Ganesh Chaturthi and Festival Recipes

It is also a kid friendly dish (lessen the amount of chilies used in the recipe), can be packed for lunch boxes and served as after school snack. My kids love Sundals made with Chickpeas, Kala Chana and Rajma. Will soon update various Sundal recipes.

As this is a very nutritious and health friendly dish it is now popular among The North Indians also.

To make Sundal, boiled beans and legumes are tempered with mustard seeds/rai, curry leaves and chilies, and fresh coconut. There are absolutely no spices used in the recipe to enhance the taste. Curry leaves along with green chilies and fresh nutty coconut bring out the flavor of the dish.

Ingredients to make Chickpea Sundal / Kabuli Chana Sundal

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Chickpeas/Kabuli Chana or Garbanzo Beans- Boiled Chickpeas are used to make Sundal. You can boil chickpeas at home(Pressure Cooker /Instant Pot) or use canned ones. Chickpeas are one of the richest source of protein and fiber.

Fresh Grated Coconut- Adds fats and also a nutty taste to the dish.

Lentils-Split Black Gram (Urad Dal) and Split Chickpea lentil/Chana Dal (Dalia)

Herbs- Curry Leaves, Ginger, Green Chilies, Ginger.

Usually fresh curry leaves are used in the recipe, but many times fresh curry leaves are not available at my place so I dry a bunch of fresh leaves, carefully wrap in paper towel and keep it zip lock pouch and refrigerate.

Spices- Black Mustard Seeds, Dry Whole Red Chilli, Salt, Oil. You can also add asafetida and cumin seeds.

Since boiled chickpea already have some amount of salt, add salt very carefully , only if needed.

Ingredients to make Chickpea Sundal

Checkout the chickpeas Recipes from my blog–

Vegan Chickpea Salad

Pindi Chole,

Falafels,

Sweet and Spicy Carrot Hummus,

Chole Masala, Dhania Chole,

Spinach and Chickpea Salad

Steps to make Chickpea Sundal

  1. Boil Chickpeas
    • Wash nicely and soak Chickpeas 4-5 hrs. or overnight.
    • Discard the water, rinse chickpeas and then transfer to pressure cooker.
    • Add salt as required then pressure cook chickpeas for 10 mins. on medium flame.
    • Once done, take off the gas, let the pressure come down naturally and then check chickpeas for doneness. If should easily squeeze when pressed between the thumb and index finger.
  2. Make Sundal
    1. Take a heavy bottomed pan or kadhai. Heat oil in it on medium flame.
    2. Add dry chilli, mustard seeds, also add asafetida if using.
    3. When seeds crackle, add urad dal, curry leaves. Sauté for 4-5 sec.
    4. Next add finely chopped green chilies and grated ginger. Sauté again for 4-5 sec. Keep the flame to low, so that the spices, dal don’t burn.
    5. Now add chickpeas and mix nicely. Add salt if required. Mix nicely.
    6. At the end add grated coconut and mix well and serve.
Steps to make Chickpea Sundal

Serving Suggestions and Storage

Sundal is served on it’s own warm or cold. It can also be served as side dish with your meals. Left over Sundal can also be used as filling for sandwiches and wraps with chutneys and salad veggies like cucumber, tomato.

Storing Sundal

Sundal is tastes best when served on the same day it is prepared. Refrigerate leftover Sundal for a day in airtight container.

Chickpea Sundal
Chickpea Sundal

Chickpea Sundal

Swati
Chickpea Sundal Recipe for breakfast and festivals | Make Chickpea Sundal for festivals like Navaratri and Ganesh Chaturthi
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Boiling Time for Chickpeas 20 mins
Course Breakfast, Evening Snacks
Cuisine Indian, South Indian
Servings 1

Ingredients
  

  • 1 Cup Chickpeas
  • 2 tbsp Grated Fresh Coconut
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 1 Dry Whole Red Chillli
  • 5-6 Curry Leaves
  • 1-2 Green Chiilies use as required
  • Ginger(small-1")
  • 1 tbsp Oil
  • Salt as required

Instructions
 

Boil Chickpeas

  • Wash Chickpeas nicely and soak Chickpeas 4-5 hrs. or overnight.
  • Add salt as required then pressure cook chickpeas for 10 mins. on medium flame.
  • Discard the water, rinse chickpeas and then transfer to pressure cooker. Cook for 20 mins. 
  • Once done, take off the gas, let the pressure come down naturally and then check chickpeas for doneness. If should easily squeeze when pressed between the thumb and index finger.

Make Sundal

  • Take a heavy bottomed pan or kadhai. Heat oil in it on medium flame.
  • Add dry chilli, mustard seeds, also add asafetida if using.
  • When seeds crackle, add urad dal, curry leaves. Sauté for 4-5 sec.
  • Next add finely chopped green chilies and grated ginger. Sauté again for 4-5 sec. Keep the flame to low, so that the spices, dal don't burn.
  • Now add chickpeas and mix nicely. Add salt if required. Mix nicely.
  • At the end add grated coconut and mix well and serve.
Keyword Chickpeas, Ganesh Chathurthi recipes, Gluten-free, Navaratri Recipes, Recipes with Chickpeas, Vegan

Do try this delicious Chickpea Sundal for breakfast or on festivals. You can also serve it at your parties as snack or as side dish with meals. A 5 min. recipe of you have boiled pre-boiled chickpeas.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

One thought

  1. Chickpea sundal is very addictive. You have made it so well Swaty. A regular dish for all festivities at my place . With fresh coconut it makes it even more delicious. Beautifully presented.

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