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chickpeas sundal

Chana Sundal

Chana Sundal is a dish made with white chickpeas with a tempering of spices and a generous amount of grated fresh coconut. You can serve it as a snack or side dish. 
5 from 2 votes
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Course: Appetizer, Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 185kcal
Author: Rekha Kakkar

Equipment

  • pressure cooker
  • Non-Stick Pan (US)

Ingredients

  • 2 cups Chickpeas
  • 1 tablespoon Coconut oil
  • teaspoon asafoetida
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin
  • 1 green chilli
  • 20 Curry leaves
  • ½ teaspoon salt
  • 3 red chillies dried
  • 2 tablespoon fresh coconut grated
  • 1 tablespoon lime Juice
  • ½ teaspoon baking soda

Instructions

  • If You are using dried chickpeas: Soak Chickpeas in water overnight or a minimum of 6 hours. Drain out water, rinse the chickpeas and pressure cook in salted water.
  • If You are using canned chickpeas. Rinse the chickpeas, put them in a saucepan covered with plenty of water and cook them in a saucepan.
  • Take a pan or wok and heat oil on medium heat. Add asafoetida, mustard seeds and cumin. When the seeds start to splutter add curry leaves and green chillies.
  • Cook them for a minute.
  • Add urad dal and whole red chillies.
  • Cook them for a couple of minutes on low heat and then add cooked and drained chickpeas.
  • Now cook everything for 2-3 minutes and add grated fresh coconut and salt.
  • Stir well and add a few drops of lime juice. Mix and enjoy!

Video

Nutrition

Calories: 185kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 472mg | Potassium: 263mg | Fiber: 7g | Sugar: 5g | Vitamin A: 217IU | Vitamin C: 104mg | Calcium: 67mg | Iron: 3mg