Dry Chana Sundal
A classic South Indian snack made with tender chickpeas, fresh coconut, and a fragrant tempering of spices. It's a light, protein-packed, and flavorful dish, perfect for a healthy tiffin or an evening snack.
For 4 servings
Soak the chickpeas.
Wash the dried chickpeas and soak them in 3 cups of water for at least 8 hours or overnight. They will double in size.
TIPIf you're short on time, you can soak them in hot water for 4 hours.Cook the chickpeas.
- Drain the soaking water and rinse the chickpeas.
- Place them in a pressure cooker with fresh water and a pinch of salt.
- Pressure cook for 3-4 whistles on medium heat, or until tender but not mushy.
- Once the pressure releases, drain the chickpeas and set them aside.
TIPThe chickpeas should hold their shape. Overcooked, mushy chickpeas won't work well for this dry dish.Prepare the tempering.
- Heat coconut oil in a pan or kadai over medium heat.
- Add the mustard seeds and let them splutter.
- Add the urad dal and sauté until it turns golden brown.
- Add the dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
Sauté the aromatics.
Add the finely chopped green chilies and grated ginger to the pan. Sauté for about a minute until the raw smell disappears.
Combine with chickpeas.
Add the cooked chickpeas to the pan along with the turmeric powder and the remaining pinch of salt. Mix everything well and cook for 2-3 minutes, allowing the chickpeas to absorb the flavors.
Add coconut and finish.
Turn off the heat. Add the freshly grated coconut and mix gently. Finally, drizzle with lemon juice and garnish with chopped coriander leaves.
TIPAdding coconut after turning off the heat keeps it fresh and prevents it from becoming oily.Serve the sundal.
Serve the Dry Chana Sundal warm as a snack or a light lunch. It can also be packed in a tiffin box once cooled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure chickpeas are cooked perfectly - tender but firm. Mushy chickpeas will ruin the texture.
- 2Using fresh grated coconut gives the best flavor and texture compared to desiccated or frozen coconut.
- 3Don't skip the asafoetida; it adds a unique savory flavor and aids digestion.
- 4For a slight variation, you can add finely chopped raw mango when in season for a tangy kick.
- 5The sundal tastes great both warm and at room temperature, making it ideal for lunch boxes.
- 6You can prepare a larger batch of boiled chickpeas and freeze them for quick sundal preparations later.
Frequently asked questions
Yes, Chana Sundal is very healthy. It's rich in plant-based protein and dietary fiber from chickpeas, which helps in keeping you full and aids digestion. It's also low in fat and packed with essential nutrients.
