Dry Chana Sundal
Tender white chickpeas tossed with a crackling tempering of mustard seeds, urad dal, dried red chilies, and fresh curry leaves. A classic South Indian snack or festive offering, this dry sundal is light, protein-packed, and comes together in minutes once the chickpeas are cooked.
For 4 servings
- prep · ~15 min
Soak and cook the chickpeas.
1.Drain the soaked chickpeas and rinse well.2.Add chickpeas to a pressure cooker with 2 cups water and salt.3.Pressure cook on medium heat for 4-5 whistles until tender but not mushy.4.Drain any remaining water and set the cooked chickpeas aside.TIPThe chickpeas should hold their shape. Avoid overcooking or they'll turn pasty. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a deep pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and sauté until golden brown (30 sec).4.Add dried red chilies, green chilies, and curry leaves. Sauté until fragrant (20 sec).5.Add asafoetida and stir quickly.TIPKeep the heat medium so the urad dal turns golden slowly without burning. - saute · ~4 min
Toss the chickpeas with the tempering.
1.Add the drained cooked chickpeas to the pan.2.Stir gently to coat every chickpea with the tempering.3.Sauté for 3-4 minutes until the chickpeas are dry and aromatic.4.Turn off the heat.TIPA light sauté evaporates any surface moisture and helps the spices cling. - mix · ~1 min
Finish with coconut and lemon.
1.Sprinkle the grated fresh coconut over the chickpeas.2.Add the lemon juice and toss well.3.Check salt and adjust if needed. - garnish
Garnish with fresh coriander leaves and serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak chickpeas overnight or for at least 8 hours to ensure even cooking and a tender bite.
- 2Pressure cook until just tender — a quick test: press a chickpea between your fingers; it should mash easily without turning mushy.
- 3Drain cooked chickpeas thoroughly; excess moisture will make the sundal wet instead of dry and crumbly.
- 4Let mustard seeds splutter fully before adding urad dal to avoid raw flavor.
- 5Sauté the tempering on medium heat to prevent urad dal and red chilies from burning.
- 6Add fresh coconut only after turning off the heat — this keeps its texture and prevents it from releasing oil.
- 7Serve warm for the best aroma; leftovers can be refrigerated for up to 2 days and eaten at room temperature.
Adapt it for your goals.
Low-oil
Reduce coconut oil to 1 teaspoon and dry-roast the urad dal and spices in a non-stick pan before adding chickpeas. Perfect for anyone watching their fat intake.
high proteinHigh-protein
Add 1/2 cup of steamed, cubed paneer or tofu along with the chickpeas for extra protein. Ideal for post-workout snacks or a more filling meal.
jainJain
Skip the onion and garlic entirely (already not used), replace fresh green chilies with a pinch of black pepper, and omit the asafoetida if it is not raw (check your brand). Suits Jain dietary restrictions.
veganVegan
The recipe is already vegan. For extra richness, toss in a tablespoon of roasted peanut powder or sesame seeds along with the coconut.
variation with other legumesVariation-with-other-legumes
Substitute chickpeas with cooked chowli (black-eyed peas), moth beans, or even green peas. Each legume gives a different texture and sweetness. Great way to use pantry leftovers.
Why this is on our healthy list.
Rich in Plant Protein
White chickpeas are an excellent source of plant-based protein, supporting muscle repair and keeping you full longer.
Good Source of Dietary Fiber
The chickpeas and urad dal provide soluble fiber that aids digestion and helps maintain steady energy levels.
Heart-Friendly Coconut Oil
Coconut oil in this recipe contains medium-chain triglycerides (MCTs), which may support heart health when used in moderation.
Loaded with Antioxidants
Curry leaves, dried red chilies, and asafoetida are rich in antioxidants and anti-inflammatory compounds that support overall wellness.
Low in Added Sugars
This savory snack relies on natural flavors and spices, making it a sugar-free option for those monitoring their sugar intake.
Frequently asked questions
Yes, but drain and rinse them well, then sauté a few minutes longer to remove excess moisture. Skip the pressure-cooking step.
