Sundal Kala Chana
A classic South Indian snack made with nutty black chickpeas tempered with mustard seeds, curry leaves, and fresh coconut. This protein-packed sundal is lightly spiced, vibrant, and comes together in under 30 minutes—perfect for an evening snack or festive offering.
For 4 servings
- pressure cook · ~20 min
Pressure cook the kala chana.
1.Drain the soaked kala chana and add to a pressure cooker with 3 cups of water and salt.2.Close the lid and cook on medium heat for 4-5 whistles.3.Let the pressure release naturally.4.Drain the cooked chana and set aside. Reserve the cooking water for other uses.TIPThe chana should be tender but not mushy—press a grain between your fingers; it should mash easily. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add urad dal and sauté until golden (30 sec).4.Drop in dried red chili, slit green chili, and curry leaves. Fry until fragrant (20 sec).5.Add asafoetida and give it a quick stir (5 sec).TIPDon't let the urad dal burn—golden brown is perfect; dark brown adds bitterness. - saute · ~6 min
Season and coat the chana.
1.Add turmeric powder and red chili powder to the tempering.2.Immediately add the cooked kala chana to the pan.3.Stir well to coat every chickpea with the tempering and spices (2 min).4.Cook uncovered on low heat, letting the chickpeas toast slightly (3-4 min).TIPLet the chana sit undisturbed for a minute between stirs to develop a light roasted flavor. - mix · ~1 min
Finish with coconut and lemon.
Turn off the heat. Add the freshly grated coconut and toss everything together while the pan is still warm. Squeeze lemon juice over the sundal and fold gently.
- garnish
Garnish with cilantro and serve warm or at room temperature.
1.Sprinkle chopped cilantro over the sundal.2.Serve in small bowls or banana leaf cups as a snack.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the kala chana overnight or at least 8 hours for even cooking and a creamy texture.
- 2Cook the chana until tender but not mushy—press one between your fingers; it should mash easily.
- 3Use freshly grated coconut for the best flavor; frozen can be used but thaw and pat dry first.
- 4Let the chana cook undisturbed for a minute between stirs to develop a light roasted flavor.
- 5Add lemon juice only after turning off the heat to keep its bright, fresh taste.
- 6This sundal tastes best at room temperature, so let it cool slightly before serving.
Adapt it for your goals.
Spicy
Add an extra slit green chili or a pinch of cayenne for those who love a fiery kick.
low oilLow-oil
Skip the tempering and simply toss the cooked chana with dry roasted spices, coconut, and lemon for a lighter version.
protein boostProtein-boost
Stir in a handful of roasted peanuts or roasted chana dal for extra crunch and protein.
Why this is on our healthy list.
Rich in Plant Protein
Black chickpeas provide a solid plant-based protein source, making this a filling and energizing snack.
High in Dietary Fiber
The fiber in kala chana supports healthy digestion and prolonged satiety.
Good Source of Iron
Black chickpeas are naturally iron-rich, and pairing them with lemon juice enhances iron absorption.
Contains Antioxidants
Turmeric, curry leaves, and coconut all contribute antioxidant compounds that support overall health.
Frequently asked questions
Canned chickpeas will be too soft and lack the nutty bite of soaked black chickpeas, but you can use them in a pinch—skip pressure cooking and just sauté with tempering for 5 minutes.
