Kondakadalai Sundal
A simple South Indian chickpea sundal with soft black chickpeas, crackled mustard seeds, curry leaves, and fresh coconut. It is lightly spiced, satisfying, and perfect as a snack, prasad, or side dish.
For 4 servings
- prep · ~480 min
Soak the chickpeas.
Rinse the black chickpeas well and soak them in plenty of water overnight or for at least 8 hours.
- pressure cook · ~25 min
Pressure cook the chickpeas until tender.
1.Drain the soaked chickpeas and add them to a pressure cooker with 3 cups water and salt.2.Cook on medium heat for 5 to 6 whistles until the chickpeas are soft but still hold their shape.3.Let the pressure release naturally, then drain any extra water.TIPDo not overcook the chickpeas or the sundal will turn mushy while tossing. - 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, asafoetida, and curry leaves and fry for a few seconds until fragrant.TIPKeep the heat moderate 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 toss well for 2 to 3 minutes so the seasoning coats them evenly.
- mix · ~1 min
Finish with coconut and lemon juice.
Turn off the heat, add grated coconut and lemon juice, and mix gently.
- serve
Serve warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the black chickpeas for a full 8 hours so they cook evenly and stay creamy inside.
- 2Cook the chickpeas until tender enough to bite easily, but not so soft that they split while tossing.
- 3Drain the cooked chickpeas well before adding to the tempering, or the sundal can turn wet instead of fluffy.
- 4Let the mustard seeds fully splutter before adding urad dal, so the tempering develops its proper nutty aroma.
- 5Add the grated coconut only after switching off the heat to keep its fresh sweetness and soft texture.
- 6Stir in the lemon juice at the end, away from direct heat, so the bright tang stays noticeable.
- 7If making ahead for prasadam or a snack box, keep the coconut separate and mix it in just before serving.
Adapt it for your goals.
No-onion-prasadam-style
Keep it exactly as a simple temple-style sundal, focusing on mustard, curry leaves, coconut, and lemon for a clean, sattvic flavor.
spicierSpicier
Add one extra dried red chili or a pinch of red chili powder while tossing if you want a sharper heat.
no coconutNo-coconut
Skip the grated coconut for a lighter version that stores a little better and still tastes good with the lemon finish.
kadala sundal with mangoKadala-sundal-with-mango
Replace part of the lemon juice with finely chopped raw mango when in season for a more tart, crunchy finish.
Why this is on our healthy list.
Protein and Fiber Rich
Black chickpeas make this sundal filling and satisfying, with plant protein and fiber that help it work well as a wholesome snack.
Lightly Oiled Snack
The dish uses only a small tempering of oil, so you get strong flavor without deep-frying or a heavy finish.
Contains Beneficial Spices
Curry leaves, asafoetida, mustard seeds, and urad dal add aroma and digestive-friendly seasoning in a traditional South Indian style.
Frequently asked questions
Yes, but the flavor and texture will be different. If using canned chickpeas, drain well and reduce the tossing time since they are already cooked.
