By Ramya

Channa sundal is a south Indian stir fried dish made with white chickpeas. Sundal is basically a dry legume-lentil preparation spiced, tempered along with fresh coconut.
They are very easy to prepare and make for a healthy brunch or snack. Since they are quick to prepare, they can also be served as a side dish.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

1 cup dried white chickpeas (If you feel they are really hard, you can buy some soaked chickpeas from Meijer). You can also use canned chickpeas, but make sure they are thoroughly cooked and look for brands that do not have a lot of added ingredients (Edam is a good brand.)
1 tsp. black mustard seeds
1 tsp. urad dal
A pinch of asafetida
1 dry red chili, 1 green chili (According to your spice level you can add more).
A small piece of ginger cut into very small pieces
10-12 Curry leaves
2 to 3 tbsp. fresh grated coconut
Salt as required

All the ingredients are available in Indian grocery shop.


Rinse and soak the chickpeas overnight in enough water. If you bought from Meijer you don’t need to do soaking.

Drain and pressure-cook the soaked chickpeas with 1 tsp.
Salt and 3 to 4 cups water for 1 whistle till they are cooked soft.

Drain and keep aside.

Heat oil in a pan.

Add the mustard and urad dal.

The mustard seeds will crackle and the urad dal will get browned. They almost take the same time to cook on a low flame.

Immediately, add the curry leaves, red chilies, green chilies, ginger and asafetida.

Fry for 10-15 seconds.

Now add the cooked chickpeas and salt.
Stir and saute for 4-5 minutes on a low to medium flame.

Switch off the flame and add the coconut.

Stir well.

Yummy Channa Sundal is ready….