Kala Chana Sundal

Name: Kala Chana Sundal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup black chickpeas (dried, soaked overnight and drained); 3 cup water (for pressure cooking chickpeas); 0.25 tsp salt; 2 tsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 pcs dried red chili (broken in half); 10 pcs curry leaves; 1 pinch asafoetida; 2 pcs green chili (slit lengthwise); 1 inch ginger (finely chopped); 3 tbsp coconut (fresh, grated); 1 tsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(42)

TASTE SCORE

8/10

Nutty black chickpeas tossed with mustard seeds, curry leaves, fresh coconut and a gentle kick of green chili. A protein-packed South Indian snack that comes together in minutes once the chickpeas are cooked, perfect for Navratri or an evening pick-me-up.

PREP

10m

COOK

35m

SERVES

1 KATORI

203 cal

SERVINGS

METHOD · 5 STEPS

prep
Soak and cook the black chickpeas.
1.Soak dried black chickpeas in enough water overnight or for at least 8 hours.
2.Drain the soaking water and transfer chickpeas to a pressure cooker.
3.Add 3 cups fresh water and 0.25 tsp salt.
4.Pressure cook on medium heat for 4-5 whistles or until tender but not mushy.
5.Let the pressure release naturally. Drain the chickpeas and set aside.
TIPChickpeas should hold their shape but crush easily between fingers. Overcooked chickpeas turn the sundal mushy.
temper · ~3 min
Make the tempering.
1.Heat coconut oil in a heavy bottom pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and sauté until golden (30 seconds).
4.Add dried red chilies, curry leaves, and asafoetida. Sauté for 10 seconds until fragrant.
5.Add slit green chilies and chopped ginger. Sauté for 30 seconds.
TIPUse medium heat — high heat burns the urad dal and dries out the curry leaves before they release their aroma.
saute · ~3 min
Toss the chickpeas with the tempering.
1.Add the cooked black chickpeas to the pan.
2.Mix well so every chickpea is coated with the tempering.
3.Sauté for 2-3 minutes, stirring occasionally.
4.Taste and adjust salt if needed.
mix · ~1 min
Add fresh coconut and finish.
1.Turn off the heat.
2.Add grated fresh coconut and mix gently.
3.Squeeze lemon juice over the top and mix once more.
4.Transfer to a serving bowl and garnish with chopped coriander leaves.
TIPAdding coconut off the heat keeps it fresh and moist. Residual heat is enough to warm it through.
serve
Serve warm or at room temperature.
Kala Chana Sundal tastes great either warm or at room temperature. Serve as a snack with tea or as part of a South Indian meal spread.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the black chickpeas for at least 8 hours or overnight to ensure even cooking and a creamy texture.
2
After pressure cooking, drain the chickpeas thoroughly to prevent the sundal from becoming watery.
3
Do not skip the asafoetida — it adds a subtle savory depth that balances the coconut and chili.
4
Add the grated coconut only after turning off the heat to keep it fresh and prevent it from becoming oily.
5
For a burst of freshness, squeeze lemon juice just before serving, not during cooking.
6
If making ahead, store the sundal without the coconut and lemon juice; add them just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce coconut oil to 1 tsp and dry-roast the mustard seeds and urad dal in a non-stick pan. The dish will still be fragrant but lighter.

high protein

High-protein

Add a handful of roasted peanuts or boiled moong beans along with the chickpeas for extra protein and crunch.

jain

Jain

Omit ginger and asafoetida (use hing if available without starch), and skip the onion-garlic family entirely. The dish remains flavorful with mustard seeds, curry leaves, and coconut.

vegan