channa sundal recipe | chana sundal recipe | how to make channa sundal

Channa sundal recipe – channa sundal is a south indian stir fried dish made with white chickpeas. sundal is basically a dry legume-lentil preparation spiced, tempered along with fresh coconut.

You can make sundal with many legumes and lentils like moong beans, peanuts, black eyed peas, chickpeas, corn etc.

chana sundal, channa sundal

Few such sundal recipes are

Sundal recipes are prepared during vinayaka chaturthi or janmashtami puja or navratri fasting in south india.

They are very easy to prepare and make for a healthy brunch or snack. Since they are quick to prepare, they can also be served as a side dish.

I usually soak the beans, overnight and then pressure cook them. Once they are cooked soft, its just easy to temper them and add some fresh coconut. This is also a no onion no garlic recipe.

This chickpea sundal is so good with the aroma & flavor of mustard, black gram, curry leaves and the freshness of the coconut in the softly cooked chickpeas….. That it can be just had on its own without any accompaniments.

chana sundal recipe

Few more chana recipes for you!

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

channa sundal

4.75 from 4 votes
Channa sundal is a south indian recipe of a no onion no garlic stir fried chickpeas with spices and coconut.
chana sundal recipe, channa sundal recipe
Author:Dassana Amit
Prep Time:8 mins
Cook Time:30 mins
Total Time:38 mins
Cuisine:south indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


  • 1 cup Dried white chickpeas (chole or safed chana)
  • 1 teaspoon Black mustard seeds (rai)
  • 1 teaspoon Urad dal (spilt skinned black gram)
  • 1 pinch Asafoetida (hing)
  • 2 Dry red chilies (sookhi lal mirch)
  • 10 to 12 Curry leaves (kadi patta)
  • 2 to 3 tablespoon Fresh grated coconut
  • Salt as required


preparation to make channa sundal

  • Rinse and soak the chickpeas overnight in enough water.
  • Drain and pressure cook the soaked chickpeas with 1 tsp salt and 3 to 4 cups water till they are cooked till soft.
  • Drain and keep aside.

making channa sundal

  • Heat oil in a pan. add the mustard and urad dal.
  • The mustard seeds will crackle and the urad dal will get browned.
  • They almost take the same time to cook on a low flame.
  • Immediately, add the curry leaves, red chilies and asafoetida.
  • Fry for 10-15 seconds.
  • Now add the cooked chickpeas and salt.
  • Stir and saute for 4-5 minutes on a low to medium flame.
  • Switch off the flame and add the coconut. stir well.
  • Serve the channa sundal as prashad or naivedyam.


  • This recipe can be doubled.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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15 comments/reviews

  1. Great stuff! I never knew you have to mix the peanut crush with the Sabudanà, before cooking. One lives and learns!!