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chana sundal served in a brown bowl with curry leaves on the side
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5 from 1 vote

Chickpeas Sundal | Chana sundal

Protein packed Chickpea Sundal from South Indian suisine. Made during Navratri or served as prasadam at temples.
Prep Time10 mins
Cook Time20 mins
Soak time8 hrs
Course: Side Dish
Cuisine: Indian
Servings: 3
Author: Madhavi

Equipment

  • pressure cooker or instant pot

Ingredients

  • 3 cups cooked chickpeas
  • 2 green chili
  • 2 tbsp coconut
  • 1 spring curry leaves
  • 3 tsps oil
  • ½ tsp mustard seeds
  • 1 tsp chana dal optional
  • ½ tsp cumin seeds
  • 1 dry red chili
  • pinch of hing (asafoetida)
  • salt to taste
  • lemon juice to taste
  • 1 tbsp finely chopped coriander leaves

Instructions

Cooking chickpeas in the instant pot -

  • Wash 1 cup of dry chickpeas in plenty of water. Soak it over night or atleast 8 hours.
  • Drain the water, add fresh water which covers two inches above the chick peas. Add ¾ teaspoon of salt and cook them in the pressure cooker/manual mode for 20 minute. Let the pressure release naturally. Drain the water and use them as needed.
  • Use 3 cups of the cooked chickpeas in this recipe. The rest can be freezed or used in salads or curries.

Making Sundal -

  • While the chickpeas are cooking, to a mortar add chopped green chili and coconut and coarsely grind them.
  • In a large skillet heat oil and add the mustard seeds. Once the mustard pops add chana dal and cumin seeds. cook for 30 seconds.
  • Add dry red chili, curry leaves and hing. Saute for 15 seconds.
  • Add the cooked chickpeas, salt and green chili coconut paste. Mix it well and close the lid.
  • In low-medium flame, cook for five minutes.
  • Finally add some lemon juice and chopped coriander leaves.