Chana Sundal
A classic South Indian snack made with tender black chickpeas, aromatic tempering spices, and fresh coconut. This savory and wholesome dish is a festival favorite, especially during Navaratri, and comes together quickly.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Soak and Cook Chickpeas
- b.Rinse the kala chana thoroughly and soak them in ample water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 1 teaspoon of salt.
- d.Pressure cook on medium-high heat for 4-5 whistles, or until the chickpeas are tender but still hold their shape (about 15-20 minutes). They should be easily mashable between your fingers.
- e.Once the pressure releases naturally, drain the chickpeas completely, reserving about 1/4 cup of the cooking water for later use.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a heavy-bottomed pan (kadai) over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- d.Add the urad dal and sauté until it turns a light golden brown, about 1 minute. Be careful not to burn it.
- e.Immediately add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
- 3
Step 3
- a.Combine and Finish
- b.Add the turmeric powder to the tempering and give it a quick stir.
- c.Immediately add the cooked and drained chickpeas to the pan.
- d.Stir everything together gently, ensuring the chickpeas are well-coated with the spices. Sauté for 2-3 minutes to allow the flavors to meld.
- e.If the sundal looks too dry, add a splash of the reserved cooking water.
- f.Turn off the heat, add the freshly grated coconut, and mix well to combine.
- 4
Step 4
- a.Serve
- b.Serve the Chana Sundal warm or at room temperature as a healthy snack or a side dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chickpeas overnight is essential for even cooking and better digestion.
- 2Do not overcook the chickpeas. They should be soft and cooked through, but not mushy.
- 3Using fresh, finely grated coconut provides the best authentic flavor and texture.
- 4For a tangy twist, squeeze a little fresh lemon juice over the sundal just before serving.
- 5Ensure the mustard seeds have fully spluttered before adding other ingredients to release their full flavor.
- 6Sundal can be stored in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Ingredient Swap
Use white chickpeas (kabuli chana) or other legumes like black-eyed peas or kidney beans instead of black chickpeas. Adjust the cooking time accordingly.
Flavor BoostFlavor Boost
Add 1-2 tablespoons of finely chopped raw mango (when in season) along with the coconut for a delicious tangy flavor.
Spice MixSpice Mix
For a more complex flavor, add 1/2 teaspoon of a pre-made sundal podi (spice powder) or a pinch of garam masala along with the cooked chickpeas.
Vegetable AdditionVegetable Addition
Add 1/4 cup of finely chopped carrots, cucumber, or bell peppers at the end for extra crunch, color, and nutrition.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are an excellent source of protein, essential for muscle repair, growth, and overall body function, making this a great snack for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from chickpeas aids in digestion, promotes gut health by feeding beneficial bacteria, and helps in maintaining stable blood sugar levels.
Energy Boosting
This snack provides complex carbohydrates and iron, which help in sustaining energy levels throughout the day and preventing fatigue.
Supports Heart Health
With soluble fiber that helps lower cholesterol and healthy fats from coconut, Chana Sundal is a heart-friendly snack that supports cardiovascular wellness.
Frequently asked questions
One serving of Chana Sundal (approximately 1 cup or 110g) contains around 180-220 calories, depending on the amount of oil and coconut used. It's a nutritious, low-calorie snack.