Thursday, October 1, 2009

Chickpea Sundal

This is a very simple yet popular south Indian snack. Sundal is mostly served at temples and on festivals as prasadam.


Chickpeas – 1 Cup (Here I used the black chickpea variety)

Coconut – ½ cup (Grated)

Coriander – 1 tablespoon

Oil – 1 tablespoon

Mustard – ½ teaspoon

Salt – ½ teaspoon

Green Chilli - 3

Ginger – ¼ inch

Bengal Gram Dhal – 1 teaspoon

Black Gram Dhal – 1 teaspoon

Asafoetida – 1 pinch

Curry Leaves – few

Lemon juice – 1 teaspoon


  1. Soak the chickpea overnight (or at least for 6 hours and ensure to change the water after 3 hours)
  2. Boil the soaked chickpea in a pressure cooker on medium flame till the cooker whistles thrice.
  3. Grind the ginger, green chilli in a mixer to form a coarse paste.
  4. In a frying pan add one tablespoon of oil. Once the oil is hot add half a teaspoon of mustard seeds.
  5. Add one teaspoon of Bengal gram dhal and one teaspoon of black gram dhal to the hot oil.
  6. Now add the green chilli and ginger paste along with curry leaves and Asafoetida.
  7. Finally add the boiled chickpea to the frying pan along with half a cup of grated coconut and half a teaspoon of salt. Fry for two minutes over medium flame.
  8. Remove the frying pan from the flame and add coriander leaves and lemon juice for garnishing.

Note: Those who wish to add onion and garlic may add chopped onion and garlic at step six.