You might also like these recipes for chickpea curry and chana masala. A chana or chickpea sundal is one of my go-to recipes when I am rushed for time and want something tasty that I can stir up with a few ingredients, in one pot, and in under 15 minutes. If you love Indian-style chickpeas, a sundal is well worth cooking up. This dish is typically made during festivals in South India, like Navratri. Chana sundal is the most ubiquitous, but sundal can also be made with other beans, including brown chickpeas (kala chana), black-eyed peas, green peas and even kidney beans (rajma). Desi, my resident Tamilian, has never been a huge fan of sundal but he loves my version of chickpea sundal with a bit of garlic. I hope you will try it!
Why you’ll love this chana sundal
It’s delicious. That’s the reason why we eat anything at all, isn’t it, and this channa sundal will leave you mind-boggled. It is spicy, savory and garlicky. You will have a hard time stopping yourself from scooping it out of the wok and stuffing your mouth. It’s easy. If you begin with canned chickpeas you can put this recipe together in 15 minutes flat. It’s healthy. Spices are great for you, and the chickpeas, as you know, are health stars, packed with protein, fiber and so much good-for-you stuff. This is an incredibly nutritious snack or side dish. If you’re watching what you eat, this dish would be a great addition to your diet. It has just 81 calories and 4 grams each of protein and fiber per serving. It’s unique. I like sharing with you Indian recipes you are not likely to find at Indian restaurants. This dish, while not something you can order up, is easy enough to make at home and it is differently but equally delicious.
How to make sundal
Drain chickpeas in a colander. In a mortar and pestle make a coarse paste of cumin seeds, green chili peppers and garlic. Set aside.
Heat 1 teaspoon coconut oil in a wok. Add mustard seeds and when they sputter add urad dal, asafetida and curry leaves. Stir-fry for a few seconds until the urad dal turns lightly golden-brown. Stir in the ginger garlic paste and saute for a minute.
Add the powdered spices – turmeric, paprika and ground coriander – and mix. Then stir in the chickpeas.
Mix the chickpeas well with the spices and continue to stir-fry for 3-5 minutes more until the spices are well-incorporated and the chickpeas have taken on color from the spices. Mix in the unsweetened coconut shreds and cilantro.
Serving suggestions
The chickpea sundal is wonderful as a snack. Or serve it as a side dish when you are having a salad for lunch or dinner to get a healthy protein boost. I even serve it as a side with burgers and tofu or tempeh steaks for an extra boost of protein. Check to get new recipe updates by email.
Storage and freezing instructions
The sundal keeps in the refrigerator for 3-4 days. For longer storage place in airtight, freezer-safe container or bag and freeze. Thaw and reheat before eating.
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