Chickpea Sundal
A light and savory South Indian snack made with tender boiled chickpeas, fresh coconut, and a simple aromatic tempering. This low-salt version is a perfect healthy, high-protein snack, ready in minutes and bursting with flavor.
For 4 servings
Soak the chickpeas.
Rinse the dried chickpeas and soak them in plenty of water for at least 8 hours or overnight. Drain the soaking water and rinse again.
TIPSoaking chickpeas not only softens them for cooking but also makes them easier to digest.Cook the chickpeas.
- Place the soaked chickpeas in a pressure cooker.
- Add 2 cups of fresh water, turmeric powder, and a pinch of salt.
- Pressure cook for 3-4 whistles or until the chickpeas are soft but not mushy.
- Once the pressure releases, drain any excess water and set the chickpeas aside.
TIPThe chickpeas should be tender enough to be easily pressed between your fingers but still hold their shape.Prepare the tempering.
- Heat coconut oil in a small pan or kadai over medium heat.
- Add the mustard seeds and let them splutter.
- Add the asafoetida, broken dried red chili, and curry leaves. Sauté for a few seconds until fragrant.
TIPKeep the heat on medium to prevent the spices from burning, which can make the dish bitter.Sauté the aromatics and chickpeas.
- Add the grated ginger and slit green chili to the pan. Sauté for about 30 seconds.
- Add the cooked chickpeas to the tempering.
- Mix gently to coat the chickpeas well with the spices and cook for 1-2 minutes.
Finish with coconut and lemon.
Turn off the heat. Add the freshly grated coconut and lemon juice to the pan. Mix everything together well.
Serve warm.
Serve the chickpea sundal warm as a healthy and delicious snack.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a softer texture, you can add a tiny pinch of baking soda while pressure cooking the chickpeas.
- 2Do not overcook the chickpeas, as they will turn mushy and won't be pleasant in the sundal.
- 3Using freshly grated coconut gives the best flavor and texture compared to desiccated coconut.
- 4If you're short on time, you can use canned chickpeas. Rinse them thoroughly to remove excess sodium before use.
- 5You can also add finely chopped raw mango when in season for an extra tangy flavor.
Frequently asked questions
Yes, Chickpea Sundal is very healthy. It's rich in plant-based protein and dietary fiber from chickpeas, which helps with satiety and digestion. This version is also low in salt, making it excellent for a heart-healthy diet.
