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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.
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



  • 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


  • 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.


  • 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.