Chickpeas Sundal / Kondakadalai Sundal / Chana Sundal

Chickpeas Sundal, Kondakadalai Sundal or Chana Sundal is a popular Navratri Sundal or Prasadam Recipe. Easy to make, Vegan and high protein snack recipe.

Chickpeas Sundal / Kondakadalai Sundal / Chana Sundal

I am back with yet another Sundal Recipe for Navratri and this time, it is the crowd favourite Sundal made with Kondakadalai or Chickpeas. Presenting Chickpeas Sundal or Kondakadalai Sundal, simply known as Chana Sundal. Chickpeas are also known as Garbanzo beans and are high in protein and filling.

This Sundal recipe, similar to the Karamani Sundal or Black Eyed Peas Sundal, is Vegan and Plant Based Protein Snack but not Gluten free as it contains hing or asafoetida.

We make Chickpeas Sundal on Ashtami during Navratri Festival (8th day) as prasadam. This is also a most commonly made prasadam in temples and for festivals like Ganesh Chaturthi, Aadi Masam too.

Chickpeas Sundal for Navratri
Chickpeas Sundal

All Sundal recipes are quick to make and doesn’t need a lot of efforts (except soaking and pressure cooking). It can be consumed as a snack or simply eaten as a side dish with rice and kuzhambu too on days when you have less stock of vegetables or are simply in no mood to cook much.

During Navratri, we invite married ladies and young girls for Haldi Kumkum or Vettalai Paaku (in Tamil) function at home. A Sundal variety is always packed for them to carry along with fruits and coconut. I mostly cook and pack this crowd favourite variety of Sundal especially for my friends who are not South Indians.

Navratri is the time when husbands or men folk, in general are ignored big time. My husband is no exception. The only bonus for him is the Chickpeas Sundal bowl with curd rice that I make for him specially as he loves the combination.

Eager to try this simple recipe, let us head to the step by step recipe below

Step by Step Recipe to Make Chickpeas Sundal, Kondakadalai Sundal or Chana Sundal at home

  • Soak 3/4th cup of Chickpeas for atleast 6 to 8 hours or overnight with 3 cups of water.
  • In the morning, drain the water, rinse, add 1 cups of water and pressure cook for 4-5 whistles or until soft. Note – It should easily mash when held between your fingers and pressed.
  • Grind 2 tbsp of Grated coconut with some green chillies and keep aside.
  • Heat a kadhai, add coconut oil, mustard seeds. Once the mustard crackles, add whole red chillies, a pinch of asafoetida or hing and some curry leaves.
  • Now add the cooked chickpeas and salt to taste. Mix well.
  • Add the minced coconut-chilli mix and stir well. Switch off the flame. Serve it immediately.

Note – Many add baking soda while soaking the chickpeas but I avoid the same.

VARIATION – You can also try cooking this recipe using Sundal Podi instead of adding grated coconut. Would taste spicy and can be eaten as an everyday snack too.

Chickpeas or Kondakadalai Sundal Recipe
Delicious Warm Chickpeas Sundal cooked in coconut oil

Chickpeas Sundal / Kondakadalai Sundal / Chana Sundal

Step by Step Recipe to cook Chickpeas Sundal, Kondakadalai Sundal or Chana Sundal at home. A popular Navratri Sundal or Prasadam Recipe. Easy to make, Vegan and high protein snack recipe.
5 from 1 vote
Print Pin Rate
Course: Side Dish, Snack
Cuisine: South Indian
Keyword: after school snacks for kids, Chana Sundal, chickpeas sundal, garbanzo recipe, Kondakadalai Sundal, plant based protein snack, sundal recipe for navratri, Vegan Recipe
Prep Time: 6 hours
Cook Time: 20 minutes
Total Time: 6 hours 20 minutes
Servings: 2 people
Author: Vidya Narayan

Ingredients

  • 3/4 cup Chickpeas, Chana or Kondakadalai See Notes below (1 cup is 250 ml measurement)
  • 4 cups Water See Notes Below
  • 1 tbsp Coconut Oil
  • 3 tbsp Grated coconut
  • 1 nos Green Chillies Can be optional if you do not like spicy sundal.
  • 1/2 tsp Mustard seeds or Rai
  • A pinch of asafoetida or hing Skip this ingredient for gluten free recipe version
  • 1-2 nos Whole Red Chillies
  • Curry leaves as required
  • Salt to taste

Instructions

  • Soak 3/4th cup of Chickpeas for atleast 6 hours or overnight with 3 cups of water.
  • In the morning, drain the water, rinse, add 1 cups of water and pressure cook for 4-5 whistles or until soft. Note – It should easily mash when held between your fingers and pressed
  • Grind 2 tbsp of Grated coconut with some green chillies and keep aside.
  • Heat a kadhai, add coconut oil, mustard seeds.
  • Once the mustard crackles, add whole red chillies, a pinch of asafoetida or hing and some curry leaves.
  • Now add the cooked chickpeas and salt to taste. Mix well.
  • Add the minced coconut-chilli mix and stir well. Switch off the flame. Serve it immediately.

Notes

  • I have used white chickpeas. You can use brown chana also. Soaking time and cooking time would be similar. 3/4 cup of chickpeas gave atleast 1 & 1/4th cup of cooked sundal which was ideal as snack for 2 people. 
  • 4 cups of water – 3 cups can be used to soak the chickpeas for 6 – 8 hours or overnight and the remaining 1 cups for pressure cooking. Drain the water (keep aside as stock) and then use the chickpeas for sundal. 

Some prasadam recipes that you might like to cook for Navratri, especially for packing with Tamboolam are –

  • Lemon Rice – Can be easily packed for ladies visiting home. Stays fresh for long.
  • Coconut Rice – Less spicy and loved by kids too.
  • Tamarind Rice – A crowd favourite, has a long shelf life. Can be easily packed for ladies.
  • Ellu Sadam or Sesame Rice – Fragrant rice variety and my personal favourite.
  • Curd Rice – Gut friendly and great for humid Indian weather. The post includes tips to pack it especially for travel.

Interested in Other Chickpea Recipes? Do check out Chole Pulao, Air Fryer Roasted Chickpeas and Mediterranean Chickpea Salad

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Thank you for visiting

Vidya Narayan

Views: 607

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. 5 stars
    Such a simple, yet delightful dish! Love this sundal a lot!

    1. Agree Pooja, it is pretty simple, yet delicious.

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