channa sundal | chickpea sundal

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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!

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chana sundal recipe, channa sundal recipe
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.
Prep Time 8 mins
Cook Time 30 mins
Total Time 38 mins

Cuisine South Indian
Course: Snacks

Servings 3 to 4

Ingredients

  • 1 cup dried white chickpeas (chole or safed chana)
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dal (spilt skinned black gram)
  • 1 pinch asafoetida (hing)
  • 2 dry red chilies
  • 10 to 12 curry leaves
  • 2 to 3 tablespoon fresh grated coconut
  • salt as required

Instructions

preparation

  • 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.

Notes

  • This recipe can be doubled.

Nutrition Info Approximate values

Calories: 291kcalCarbohydrates: 44gProtein: 14gFat: 8gSaturated Fat: 3gSodium: 406mgPotassium: 618mgFiber: 13gSugar: 8gVitamin A: 259IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 39mgVitamin B6: 1mgVitamin C: 70mgVitamin E: 1mgVitamin K: 6µgCalcium: 84mgVitamin B9 (Folate): 767µgIron: 5mgMagnesium: 84mgPhosphorus: 263mgZinc: 2mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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15 Comments

    1. time taken and number of whistles will depend on the quality of chana. so it can be 6 whistles to 12 whistles or more.

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