Tamilian Chickpeas Sundal Recipe

This spicy legume sundal is not limited to the festival days and can be enjoyed with masala chai or as an elevenses snack. If you like, add diced shallots on other days.

Why you’ll love this recipe

Ingredients

You’ll need only a handful of staple cupboard ingredients along with grated coconut and curry leaves

Chickpeas - Also known as Garbanzo beans or Channa. You can use a Tin of Chickpeas for convenience or make it at home with this handy guide on How to Cook Chickpeas from dried beans in under one hour? South Indian Seasoning - Mustard seeds, Urad Dal(White lentils), Asafoetida, Curry leaves and Dried Red Chillies. Green Chilli ( optional ) - Use it for making a spicer Sundal Oil - Use Coconut Oil for Iyer Sundal recipe or any other neutral flavor oil. Coconut - Grated Coconut is easily available in frozen isle in Asian Stores. Thaw the coconut before use. Alternatively buy fresh coconut and grate it with a scraper. Lemon Juice is optional. My mum never adds it to her recipes. However I like in my Sundal recipe occasionally.

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Step 1: Start by heating some oil in a pan. Once it’s hot, add mustard seeds. When they begin to splutter, toss in urad dal (white lentils) and dried red chilies. Fry until the urad dal turns golden, then throw in the curry leaves for a quick sauté. Step 2: Now, add the chickpeas, a pinch of asafoetida, and salt to taste. Give it a good mix. Step 3: Stir in some freshly grated coconut to bring it all together. Step 4: Turn off the heat, and your super easy Channa Sundal is ready to serve. You can enjoy it warm or even cold!

Serving Suggestions

Serve this South India Chickpeas Sundal as an oblation to Goddess during Navratri. On regular days, you can also enjoy as snack or appetizer warm or cold. It is also fantastic as a side dish along with vegetarian Indian curries.

Store leftover Chickpea Sundal

Store leftover Sundal in an airtight container in the refrigerator for up to 3 days if made with fresh grated coconut. If you have made with frozen grated coconut, the sundal will last for only 24 hours. Allow the sundal to come to room temperature and then pack it away. Rava Kesari Ven Pongal Peanut Sundal

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