Chickpea Sundal Recipe
Chickpea Sundal Recipe is often a dish that is served as a prasad or offering in the temples of Southern India. The sundal is also served in every home that celebrates the festival of dolls (Gollu) during the Navaratri Season. The green chillies, the finely chopped gingers, and freshly grated coconut brings out the delicious flavors of this classic South Indian festive tea time snack.
Serve Chickpea Sundal as an evening snack with Mango Iced Tea during summer.
You may also like to try other chickpea recipes, try them at home and enjoy with your family.
So what is Sundal? Sundal is essentially a dry dish made from desi channa, kabuli channa or black eyed beans. It is seasoned with mustard, green chillies, ginger and coconut. This Recipe is an entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.
- 1 cup Black Chickpea (kala chana) , soaked overnight, pressure cooked until soft and tender
- 1 teaspoon Cooking oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Green Chillies
- 1 inch Ginger , grated
- 1/4 teaspoon Asafoetida (hing)
- 2 tablespoons Fresh coconut , grated
- Coriander leaves (Dhania) , small bunch, chopped
- Salt , to taste
Directions for Chickpea Sundal Recipe
To begin making the Chickpea Sundal recipe, heat oil in a pan on medium heat; add the mustard seeds and allow it to crackle. stir in the ginger, green chillies, asafoetida, salt and the cooked chickpeas.
Stir-fry for a few minutes until all the ingredients are well combined. Turn off heat and stir in the coconut and coriander leaves.
Serve the Chickpea Sundal hot as healthy tea time snack for the family or make it for special festivals like Gollu (Navratri).
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