Chana Sundal

Name: Chana Sundal
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup chickpeas (dried, soaked overnight); 3 cup water (for pressure cooking); 0.5 tsp salt; 2 tsp oil; 0.5 tsp mustard seeds; 1 tsp urad dal; 1 pcs dried red chili (broken in half); 1 pcs green chili (slit); 1 pinch asafoetida; 10 pcs curry leaves; 3 tbsp coconut (fresh, grated); 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.6/5(105)

TASTE SCORE

7/10

A simple South Indian chickpea stir-fry with coconut, mustard seeds, curry leaves, and a gentle kick of green chili. It is light, satisfying, and often served during festivals or as a wholesome evening snack.

PREP

15m

COOK

20m

SERVES

1 KATORI

238 cal

SERVINGS

METHOD · 6 STEPS

prep · ~480 min
Soak the chickpeas.
Rinse the chickpeas well and soak them in plenty of water overnight or for at least 8 hours. Drain before cooking.
pressure cook · ~20 min
Pressure cook the chickpeas.
1.Add the soaked chickpeas to a pressure cooker with water and salt.
2.Cook on medium heat for 4 to 5 whistles until the chickpeas are tender but still hold their shape.
3.Let the pressure drop naturally.
4.Drain any excess water and keep the cooked chickpeas aside.
TIPDo not overcook the chickpeas or the sundal will turn mushy.
temper · ~3 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili, green chili, asafoetida, and curry leaves and cook for a few seconds until fragrant.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~3 min
Toss the chickpeas with the tempering.
Add the cooked chickpeas to the pan and mix well so the seasoning coats them evenly. Cook for 2 to 3 minutes, stirring gently.
mix · ~1 min
Finish with coconut and lemon.
Turn off the heat and mix in the grated coconut, lemon juice, and cilantro. Toss gently and check the seasoning.
serve
Serve the chana sundal warm or at room temperature.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the chickpeas just until tender; they should press easily but not split, so the sundal stays separate and not pasty.
2
Drain the cooked chickpeas well before adding them to the tempering, or the seasoning will steam instead of coating them.
3
Let the mustard seeds fully splutter before adding urad dal, so the dal gets evenly golden without turning bitter.
4
Add the grated coconut only after switching off the heat to keep its fresh sweetness and prevent a greasy texture.
5
If making ahead, mix in the lemon juice right before serving to keep the sundal bright and avoid dull flavors.
6
A spoonful of the chickpea cooking liquid can be added only if the pan looks too dry; the dish should stay fluffy, not wet.

RECIPE VARIATIONS