Side Dishes

Sundal Recipe


Chana sundal is a south indian stir fried dish made with white chickpeas. sundal is basically a dry legume-lentil preparation spiced, tempered along with fresh coconut.

½ cup kala chana or black chickpeas
2.5 to 3 cups water for pressure cooking the black chickpeas
¾ tsp black mustard seeds
¾ tsp urad dal/spilt & skinned black gram
1 green chili, chopped
1 dry red chili, kept whole or halved & deseeded
a pinch of asafoetida/hing (optional)
1 to 2 tbsp grated fresh coconut
10 to 12 curry leaves/kadi patta
few drops of lemon juice (optional)
1 tbsp coconut oil or peanut oil
rock salt as required
Soak the kala Chana or black chickpeas overnight. Next day, in the same soaked water, cook the chana in a pressure cooker till they are completely cooked. add more water if required in the cooker. Add salt too when cooking the chana. then strain the kala chana and keep aside. Don\\\'t drain the stock. it is rich in nutrients and can be used for making chapatis or added to breads, curries and even dals. Heat oil in a pan. add the mustard seeds and urad dal. The mustard seeds will crackle and the urad dal will get browned. They almost take the same time to cook on a low flame. Immediately, add the curry leaves, red chilies and asafoetida. fry for 10-15 seconds. Now add the cooked black channa and salt. stir and saute for 4-5 minutes on a low to medium flame. switch off the flame and add the coconut. sprinkle the lemon juice. stir well. Serve the black chana sundal as prashad or naivedyam.


26% DV

42% DV

54% DV

40% DV

90% DV