Chickpea sundal

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1/2 cup - boiled chickpeas, soaked overnight
  • 1/2 tbsp - coriander seeds
  • 1/2 tbsp - channa dal
  • 2 - red chilli
  • 2 tbsp - fresh coconut
  • 1 tsp - coconut oil
  • 1/4 tsp - mustard seeds
  • Curry leaves - a few
  • Asafoetida - a pinch
  • Salt as needed.

How to Make Chickpea sundal

  • Pressure cook the chickpeas for up to 3 whistles. Drain the water and keep it aside.
  • In a pan, dry roast the coriander seeds, channa dal and red chilly till golden brown, and grind it into a fine powder.
  • In the same pan, add the coconut oil and mustard seeds and when it splutters, add the curry leaves and the cooked chickpeas.
  • Add a tbsp of ground spice, salt to the chickpeas.
  • Saute this for a minute, then add the scraped coconut and asafoetida.
  • Mix well and serve.
  • Recipe and image courtesy: Jeyashris Kitchen