Chickpea Sundal (Channa Sundal) – Spice Up The Curry

  • on 14 October 2020
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Chickpea sundal is a South Indian style healthy snack where boiled white chickpeas are stir-fried with coconut and few spices. This channa sundal recipe is a very popular prasad (offering) to god for south Indian festivals, especially in Tamil Nadu. 

Chickpea sundal in 2 black bowls.

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❤️About This Recipe

This is such a quick recipe if you have boiled chickpeas (or canned chickpeas) handy. The stir-fry process takes only 5 minutes.

This chickpea sundal snack is low in fat, high in protein and very filling. This makes a great afternoon snack or after school snack for kids.

It is commonly made for festivals like Navratri (golu pooja), Ganesh Chaturthi, Varalakshmi Vratham, Krishna Jayanthi, etc. 

This channa sundal is made and offered to God as a prasad and then distributed amongst the devotees.

🧾Ingredients

Here is the pic of the ingredients you’ll need to make this easy, delicious chickpea sundal. A very few south Indian staples are required.

Ingredients used in channa sundal includes chickpeas, salt, oil, chilies, curry leaves and spices.

Chickpeas: I always use dried chickpeas. That I wash and soak overnight. The next day I boil them in a stovetop pressure cooker. But nowadays I boil chickpeas in an instant pot. Alternatively, you can use canned chickpeas. Just drain the liquid and use chickpeas.

Green chilies: This is the only ingredient that adds a spicy taste. So adjust accordingly. If making for kids who don’t tolerate heat then skip or reduce.

Curry leaves: This is a must. It adds a nice aroma as well as flavor.

Amchur: Traditionally amchur is not added. But grated raw mangoes are added. Since it was not in the season, I have used amchur. You can use a few drops of lemon or lime juice instead.

Coconut: I always keep the packet of frozen grated coconut in my freezer. So I can make chutneys or use them in the curries or stir-fry like this. 

To make this snack Gluten-Free, please skip the Hing (asafetida). But some organic brands make GF hing. If so, buy those types.

👩‍🍳Step By Step Photo Instructions 

1) Wash the chana under running cold water till water runs clear. Then soak in enough water for 8 hours or overnight.

2) You can see after soaking they get doubled in size. Discard this soaking water.

3) Take chana and fresh 1 ½ cup of water in a pressure cooker. Add pinch of baking soda. Cover with the lid, put the weight on. Cook for 2 whistles on HIGH, then 15 minutes on LOW heat. Let the pressure go down by itself then open the lid. To cook in instant pot, check out this Instant pot chickpeas post. Drain the cooking water.

Collage of 3 steps showing washed chana in water, soaked chickpeas, boiled chickpeas.

4) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add urad dal, saute with stirring constantly until dal is golden brown in color.

5) Add chopped green chilies, dried red chili and curry leaves. Saute for 30 seconds and add hing.

6) Immediately add boiled chana and salt. Mix well and cook for 2-3 minutes.

7) Add grated coconut. Mix and cook for a minute.

8) Lastly, add amchur powder.

9) Mix well and turn off the stove. Sundal is ready to serve.

Collage of 6 steps showing tempering, adding chilies, curry leaves. adding chickpeas, coconut. mixed. adding amchur.

Check Out Other Sundal Recipes

PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates. 

📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Chickpea Sundal (Channa Sundal)

Tried this recipe? Leave a comment and/or give ★ ratings

Chickpea sundal is a South Indian style healthy snack where boiled white chickpeas are stir-fried with coconut and few spices.

Course: Snack

Cuisine: South Indian

Calories: 287kcal

Prep Time 5 minutes

Cook Time 25 minutes

Soaking Time 8 hours

Total Time 30 minutes

US measuring cups are used (1 cup = 240 ml) See details

Instructions 

  • Wash the chickpeas under running cold water till water runs clear. Then soak in enough water for 8 hours or overnight. Then discard the soaking water.

  • Take chana and fresh 1 ½ cup of water in a pressure cooker. Add baking soda. Cover with the lid, put the weight on. Cook for 2 whistles on HIGH, then 15 minutes on LOW heat. Let the pressure go down by itself then open the lid. To cook in instant pot, check out this Instant pot chickpeas post. Drain the cooking water.

  • Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter.

  • Then add urad dal, saute with stirring constantly until dal is golden brown in color.

  • Add chopped green chilies, dried red chili and curry leaves. Saute for 30 seconds and add hing.

  • Immediately add boiled chana and salt. Mix well and cook for 2-3 minutes.

  • Add grated coconut. Mix and cook for a minute.

  • Lastly, add amchur powder. Mix well and turn off the stove. Sundal is ready to serve.

Notes

If making for kids who don’t tolerate heat then skip or reduce the chopped green chilies.
To make this snack Gluten-Free, please skip the Hing (asafetida). But some organic brands make GF hing. If so, buy those types.

Nutrition

Calories: 287kcal | Carbohydrates: 34g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Sodium: 166mg | Potassium: 464mg | Fiber: 11g | Sugar: 7g | Vitamin A: 251IU | Vitamin C: 85mg | Calcium: 74mg | Iron: 3mg

*Nutrition information is a rough estimate for 1 serving




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