Chickpeas Sundal or Chana Sundal is a healthy South Indian snack or side made with cooked chickpeas or garbanzo beans, tempered with coconut and mustard seeds.
Chickpea Sundal is also popular as White Chana Sundal or Kabuli Chana Sundal. Made as prasadam for Navratri festival in South India. It is filling, nourishing and delicious.
It takes 5-10 mins to put together this healthy snack. You can either cook chickpeas in pressure cooker, use Instant Pot chickpeas or canned chickpeas. A quick tempering and the snack is ready to eat!
Chana Sundal is Vegan.
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Ingredients
Chickpeas (Garbanzo Beans)
Making chickpeas from scratch is quite budget-friendly. 1 cup of dried beans = 2.5 cups of cooked beans. Chickpeas double in volume after soaking.
As part of weekly meal-prep, I always cook Chickpeas and refrigerate. It is easy to make curries, salads or sundal with cooked beans in stock.
If using canned chickpeas, drain the water in a colander, rinse and use.
Fresh Coconut or Frozen - Thaw frozen coconut, before using.
I have used cold pressed coconut oil for tempering. It adds taste and flavor to the dish. Feel free to substitute with any cooking oil of your choice.
I would not recommend olive oil for this recipe.
How to make chickpeas sundal
Rinse and hydrate chickpeas with sufficient water, overnight or 6 hours.
Drain the water used for soaking, rinse and pressure cook chickpeas. The beans should easily mash when held between your thumb and index finger.
In a chutney jar, add grated coconut and green chilies. Pulse it for couple of times and keep aside.
Heat a pan, add coconut oil, mustard seeds, whole dry red chilies with a pinch of asafetida or Hing and curry leaves. Note - curry leaves will splutter.
Once mustard crackles, add cooked chickpeas (drain water), salt to taste. Mix well and then add the coconut - green chili mix. Mix again and serve.
Variations
We offer Chickpeas Sundal as neivedyam on Ashtami (8th day of Navratri Festival). We also make this during Ganesh Chaturthi, Aadi Masam, Pongal and other auspicious festivals and occasions.
If you like spicy Sundal, make Chickpea sundal using sundal podi (a spicy lentil based podi or masala to spice up beans)
You can try this recipe using Kala Chana, Black or Brown Chickpeas.
Some of our favorite Chickpea Recipes
Falafel (made with soaked chickpeas)
Other Navratri Sundal Recipes
Pattani Sundal (White Peas or Yellow Peas)
Chana Dal Sundal (Kadalai Paruppu, Bengal Gram Dal, Split Chickpeas)
Pachai Payaru Sundal (Green Moong, Green Gram, Mung Bean)
Rajma Sundal (Kidney Beans)
Karamani Sundal or Black Eyed Peas Sundal
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Chickpeas Sundal | Chana Sundal
Equipment
- Pressure Cooker
- Mixer Grinder
Ingredients
- ¾ cup Chickpeas, Chana or Kondakadalai OR use 1 ¼ cooked chickpeas
- Water as required to soak, cook chickpeas
- 1 tablespoon Coconut Oil
- 3 tablespoon Grated coconut
- 1 Green Chillies optional (refer instruction 3)
- ½ teaspoon Mustard seeds or Rai
- 1-2 Whole dry Red Chillies
- Curry leaves as required
- A pinch of asafoetida or hing Skip this ingredient for gluten free recipe
- Salt to taste
Instructions
- Rinse and hydrate (soak) 3/4 cup chickpeas with sufficient water, overnight or 6 hours.
- Drain the water used for soaking, rinse and pressure cook chickpeas. The beans should easily mash when held between your thumb and index finger.
- In a chutney jar, add grated coconut and green chilies. Pulse it for couple of times and keep aside. Note - you can skip this step and simply add finely chopped green chilies and grated coconut while tempering.
- Heat a pan, add coconut oil, mustard seeds, whole dry red chilies with a pinch of asafetida or Hing and curry leaves. Note - curry leaves will splutter.
- Once mustard crackles, add cooked chickpeas (drain water), salt to taste. Mix well and then add the coconut - green chili mix. Mix again and serve.
Notes
- I have cooked chickpeas from scratch 3/4 dried beans = 1 & 1/4 cup cooked chickpeas.
- Chickpeas can be cooked in Instant Pot in case you do not have Stove top pressure cooker. Please refer to this post on How to Cook Chickpeas in Instant Pot.
- Do not drain the chickpea liquid (aquafaba). Use it for stock, soups, dal etc.
- The recipe is Gluten Free (avoid asafetida or hing for 100% GF recipe), plant based protein and Vegan.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan