Chickpeas Sundal | Chana Sundal
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. It is also popular as White Chana Sundal or Kabuli Chana Sundal. Made as prasadam for Navratri festival in South India.
Servings 2 people
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
Ingredients and Substitutes
- 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.