Sundal Recipe | Channa Sundal | Chickpea Sundal
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4.9
36 reviews
Excellent
Sundal Recipe | Channa Sundal | Chickpea Sundal
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Sundal is a stir-fried dish made with different types of lentils, legumes even grains from the cuisine of Tamil Nadu. This Channa Sundal has white chickpeas, spices and a good dose of freshly grated coconut. This dish is vegan and quite healthy too.
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Ingredients
For cooking channa
- 1 cup dried white chickpeas (chole or safed chana)
- 3 to 4 cups water - for pressure cooking
More sundal ingredients
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal (spilt skinned black gram)
- 1 pinch asafoetida (hing)
- 2 dry red chilies - broken and seeds removed, can swap with 1 to 2 green chillies, chopped
- 10 to 12 curry leaves
- 2 to 3 tablespoons fresh grated coconut
- salt as required
Instructions
Preparation
- Rinse and soak the chickpeas overnight in enough water.
- Drain the water from the soaked chickpeas and rinse a few times. Pressure cook the soaked chickpeas with 1 teaspoon salt and 3 to 4 cups water till they are tender and softened. You can cook chickpeas in a stovetop pressure cooker or in an Instant Pot. For cooking in a stovetop pressure cooker, cook chickpeas for about 12 to 15 minutes on medium heat or more if needed until the chickpeas are tender and soft.
- Drain all the water from the cooked chickpeas and set them aside.
Making channa sundal
- Heat oil in a pan. add the mustard seeds and urad dal. Heat on a low flame stirring often.
- The mustard seeds will crackle and the urad dal will get browned.
- They almost take the same time to cook on a low heat.
- Immediately, add the curry leaves, red chilies and asafoetida. Fry for 10 to 15 seconds or until the curry leaves look crisp and the red chillies change color.
- Now add the cooked chickpeas and salt. Stir and saute for 3 to 4 minutes on a low to medium heat.
- Switch off the heat and add the coconut. Stir to combine well.
- Serve the Channa Sundal as prashad or naivedyam to the deities.
Notes
- A basic sundal recipe can be prepared with various legumes, lentils and grains. Using this recipe as a base you can choose to make sundal with your preferred lentils. Also do check more sundal recipes I have shared earlier in the post above.
- When using canned chickpeas the dish comes together very quickly. Rinse the canned chickpeas a few times in water and add to the tempering mixture. Sauté for a few minutes and lastly finish with the coconut.
- Instead of dry red chillies, you can use green chilies. Either slit them or add chopped. For a more traditional variation, you can choose to use crushed black pepper or ground black pepper instead of chillies.
- For the oil, feel free to use sunflower oil, peanut oil, coconut oil or any neutral flavored oil.
- For a gluten-free version of sundal, skip adding asafetida.
- Easily halve or double this channa sundal recipe.
Nutrition Information
Show Details
Calories
263kcal
(13%)
Carbohydrates
32g
(11%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
167mg
(7%)
Potassium
458mg
(13%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
195IU
(4%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
30mg
Vitamin B6
0.3mg
Vitamin C
52mg
(58%)
Vitamin E
3mg
Vitamin K
5µg
Calcium
73mg
(7%)
Vitamin B9 (Folate)
574µg
Iron
3mg
(17%)
Magnesium
64mg
Phosphorus
193mg
Zinc
2mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 167mg | 7% |
| Potassium | 458mg | 10% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 195IU | 4% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 30mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin C | 52mg | 58% |
| Vitamin E | 3mg | |
| Vitamin K | 5µg | |
| Calcium | 73mg | 7% |
| Vitamin B9 (Folate) | 574µg | |
| Iron | 3mg | 17% |
| Magnesium | 64mg | 16% |
| Phosphorus | 193mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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