Chana Sundal
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the chickpeas just until tender; they should press easily but not split, so the sundal stays separate and not pasty.
- 2Drain the cooked chickpeas well before adding them to the tempering, or the seasoning will steam instead of coating them.
- 3Let the mustard seeds fully splutter before adding urad dal, so the dal gets evenly golden without turning bitter.
- 4Add the grated coconut only after switching off the heat to keep its fresh sweetness and prevent a greasy texture.
- 5If making ahead, mix in the lemon juice right before serving to keep the sundal bright and avoid dull flavors.
- 6A spoonful of the chickpea cooking liquid can be added only if the pan looks too dry; the dish should stay fluffy, not wet.
Adapt it for your goals.
No-onion-festival-style
Keep it exactly as written for a classic prasad-style sundal: simple tempering, coconut, and lemon with clean, traditional flavors.
mildMild
Skip the green chili and use only the dried red chili for a gentler heat that still keeps the tempering flavorful.
low oilLow-oil
Reduce the oil slightly and use a small, heavy pan so the mustard and urad dal still temper properly with less fat.
peanut addedPeanut-added
Add a spoonful of roasted peanuts at the end for extra crunch and a more filling tea-time snack.
Why this is on our healthy list.
Plant Protein and Fiber
Chickpeas make this sundal satisfying and supportive of steady fullness thanks to their natural protein and fiber.
Lighter Snack Option
This dish uses a small amount of oil and is stir-fried rather than deep-fried, making it a lighter savory snack.
Herb and Spice Boost
Curry leaves, cilantro, chili, and asafoetida add aroma and flavor without needing rich sauces or heavy seasoning.
Fresh Coconut Finish
Fresh grated coconut adds texture and richness in a modest amount, helping the dish feel complete and balanced.
Frequently asked questions
Yes. Rinse and drain them very well, then add them directly to the tempering and cook briefly so they absorb the seasoning.
