📝 About This Recipe
A celebrated staple of South Indian festivals and beachside snacking, Chickpea Sundal is a nutritious, protein-packed stir-fry that balances earthy legumes with vibrant spices. This dish features tender-cooked chickpeas tossed in a fragrant tempering of mustard seeds, curry leaves, and nutty lentils, finished with a generous snowfall of freshly grated coconut. It is a masterclass in texture and subtle heat, offering a clean yet deeply satisfying flavor profile that is both wholesome and addictive.
🥗 Ingredients
The Legumes
- 1 cup Dried White Chickpeas (Kabuli Chana) (soaked overnight for at least 8-10 hours)
- 3 cups Water (for boiling)
- 1 teaspoon Salt (adjust to taste during boiling)
The Tempering (Tadka)
- 1 tablespoon Coconut Oil (refined or cold-pressed for authentic aroma)
- 1 teaspoon Mustard Seeds (black mustard seeds)
- 1 teaspoon Urad Dal (split husked black gram)
- 2-3 pieces Dried Red Chilies (broken into halves)
- 1/4 teaspoon Asafoetida (Hing) (powdered)
- 10-12 leaves Fresh Curry Leaves (torn slightly to release oils)
- 1 piece Green Chili (slit lengthwise)
- 1/2 inch Ginger (finely grated)
The Finish
- 1/4 cup Fresh Coconut (freshly grated)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Drain the soaking water from the chickpeas and rinse them thoroughly under cold running water.
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2
Place the chickpeas in a pressure cooker or instant pot with 3 cups of water and 1 teaspoon of salt. Cook for 4-5 whistles (about 15-20 minutes) until tender but not mushy. They should hold their shape when pressed.
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3
If using a regular stovetop pot, simmer the chickpeas covered for 45-60 minutes until they reach the desired tenderness.
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4
Once cooked, drain the excess water completely using a colander. Set the chickpeas aside to air dry slightly for 5 minutes; this prevents the dish from becoming soggy.
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5
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
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6
Add the mustard seeds. When they begin to crackle and pop, add the urad dal.
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7
Sauté the urad dal until it turns a beautiful golden brown and emits a nutty aroma.
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8
Add the dried red chilies, slit green chili, grated ginger, and curry leaves. Sauté for 30 seconds until the leaves are crisp.
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9
Sprinkle in the asafoetida (hing) and give it a quick stir, being careful not to burn the spices.
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10
Add the cooked, drained chickpeas to the pan. Toss well to ensure every chickpea is coated with the aromatic tempering.
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11
Cook on low heat for 2-3 minutes, stirring occasionally, to allow the flavors to penetrate the legumes.
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12
Turn off the heat. Add the freshly grated coconut and chopped cilantro.
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13
Drizzle the fresh lemon juice over the top and toss one final time to combine.
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14
Taste and add more salt if necessary. Serve warm or at room temperature.
💡 Chef's Tips
For the best flavor, always use fresh coconut rather than desiccated; the moisture and sweetness are key to the dish's identity. If you forget to soak the chickpeas, soak them in boiling hot water for 2 hours in a thermal flask before cooking. Be careful not to overcook the chickpeas; they should have a slight 'bite' (al dente) to contrast with the crunchy tempering. Coconut oil is traditional and provides a specific floral aroma, but you can substitute with avocado oil if needed. Adding a pinch of turmeric during the boiling phase can give the chickpeas a lovely subtle golden hue.
🍽️ Serving Suggestions
Serve as a healthy mid-afternoon snack alongside a steaming cup of South Indian Filter Coffee. Pair it as a side dish with Rasam and steamed rice for a comforting, traditional meal. It makes an excellent protein-rich addition to a salad bowl or a Buddha bowl. Pack it in a lunchbox as a stand-alone healthy salad; it tastes wonderful even at room temperature. Serve it in small bowls as an appetizer for a themed dinner party.