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.
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.
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INGREDIENTS FOR channa sundal
- 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
HOW TO MAKE channa sundal
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.