How to make Chickpea Sundal? Step-by-step recipe with photos.
Chickpea Sundal (English), Kondakadalai Sundal (Tamil), or Chana Sundal (Hindi) is a protein-rich snack that is usually prepared during the Indian festivals of Ganesh Chaturthi or the 9 day Navratri festival. Sundal is a type of snack dish that uses legumes or lentils that are stir-fried with simple seasonings such as Chana dal, grated coconut, and mustard seeds. The origin of Sundal is from Tamil Nadu where it is tradition to serve this during festivals and is also is a popular evening snack.
Making of the Chana Sundal is very easy that even beginners can take a shot at it. However, the prep time will take about 8-10 hours since you need to soak the Chanas in water for it to be cooked soft the next day. This soaking process is where the most time is spent otherwise the preparation of the Sundal itself is pretty straightforward. The most popular variety is the white chana Sundal but can also use the Kala (Black) Chana and it’ll taste just as good.
How to serve the Sundal?
You can serve these Sundals a snack or as a starter during Lunch/Dinner. If you want to go fully traditional, you can serve the Sundal in a banana leaf or an arecanut leaf cup – you’ll find that these are served like this in South Indian temples or during Dusshera in South India.
Can Channa Sundal be combined with other dishes?
Channa Sundal can be served as an evening snack or as a starter but it can easily be paired with main dishes such as Rotis or even Rice. We usually enjoy this as a second side dish along with a curry side-dish.
How’s the taste of Chickpea Sundal?
When combined with the seasonings, Chickpea Sundal is tasty and nutritious. The blend of flavors from the Chickpea and the texture of the seasoned Dal is what makes eating this fun. This is the same way we’ve had since we were kids and now our kids seem to enjoy it as well. The taste isn’t too spicy and not to bland. While the cooked Channa in itself is a little bland it is that combination of the seasoning – Dal, Coconut, Chillies, is what makes the Sundal really stand out.
Don’t forget to check out other traditional and modern Indian snacks recipes here. Now over to you. Have you made Channa Sundal before or want to try this? Check it out and let us know in the comments.
Step-by-step recipe below for Channa Sundal.
- Pressure cooker
- non-stick pan
- 2 cups Chickpea Kabuli Channa in Hindi / Kondakadalai in Tamil / Kadale in Kannada
- 1 teaspoon mustard seeds
- 1 tablespoon channa dal
- 1 no onion finely chopped
- 2 nos green chillies
- 1 teaspoon saunf
- 3 tablespoon coconut grated
- 4 nos garlic
- 1 inch ginger
- 1 sprig curry leaves
- 1 tablespoon coriander leaves for garnishing
- 2 tablespoon oil
- salt as per taste
How to make:
- Soak channa overnight and pressure cook for four whistles. Drain the water from the channa.
- Heat the non-stick pan, add oil, mustard seeds and channa dal. Saute for two minutes.
- Add onion and curry leaves. Add required salt and saute for 3 – 4 minutes.
- Add the cooked channa dal and mix it.
- Grind the coconut, green chillies, saunf, ginger and garlic coarsely.
- Add the grinded mixture in the chana dal and mix thoroughly. Check salt consistency.
- Saute for 2 – 3 minutes.
- Add coriander leaves.
- Channa Sundal is ready to serve.