Chickpea Sundal (Easy and Healthy)

Chickpea Sundal is a healthy, vegan, and easy-to-make recipe with absolute deliciousness. This dish is all about cooked chickpeas tempered in South Indian style spices. Chickpea Sundal is excellent to have as a side dish, brunch, or munch during snack time.

Jump to:

• About Chickpea Sundal
• Ingredients
• Step by Step Directions
• Serving Suggestions
• Helpful Tips
• More Chickpea Recipes
• Recipe Card

About Chickpea Sundal

I came across this recipe while going through a cooking book. It instantly reminded me that I had tasted it many years back from one of my colleagues; she was Tamilian. However, I didn’t know the name of the dish at that time, but the only thing I still remember is that I loved it.

So I decided to recreate the dish I had tasted a long time ago. It came out delicious, and I knew that I would have to make it again to share on my blog with all of you.

Chickpea Sundal is a South Indian dish, and it is made during many religious festivals. We can make Sundal with other varieties of lentils, legumes, and beans.

Simplicity and Ease: Chickpea Sundal is a straightforward and effortless dish with many delicious flavors. Curry leaves, green chilis, mustard seeds, split Urad dal, and freshly grated coconut beautifully bring out the classical South Indian tastes. If you already have cooked chickpeas or using canned chickpeas, you can make this dish in just a few minutes.

Ingredients

1. Chickpeas: I have soaked chickpeas and cooked them at home. However, for the easiest way, you can also use canned chickpeas. Cook the chickpeas thoroughly; otherwise, the spices will not coat well, and it will be unpleasant to have undercooked chickpeas.
2. Oil: I have used my usual cooking oil (sunflower oil) for making Chickpea Sundal. Use coconut oil for a more south Indian flavor if you prefer.
3. Mustard Seeds: Mustard seeds provide an excellent earthy flavor to Chickpea Sundal. You can also add more if you prefer.
4. Urad Dal: It is my absolute favorite; it provides a nice crunch and earthy flavor to the dish. Make sure to fry it until it is nicely golden; otherwise, it will taste raw.
5. Cashews: They provide a nice bite to the Chickpea Sundal. However, it is optional, and you can leave it out.
6. Asafoetida: It adds flavor and also helps in the digestion process. If you don’t like to add it, you can skip it.
7. Dry Red Chilis: I have used Kashmiri dry red chilis, and hence they are not spicy. But if you are using another hot variety, use it as per your preference.
8. Curry Leaves: They are the heart of the recipe and essential for a south Indian flavor. I will not recommend skipping it. Instead of fresh, you can also use dried curry leaves or frozen curry leaves.
9. Green Chili Paste: Because I have used Kashmiri dry red chili, which is not spicy, ½ teaspoon green chili makes the dish mildly spicy. So add green chili paste as per your taste preference.
10. Coconut: I don’t have access to freshly grated coconut, so I always use freshly frozen coconut. And it is as good as fresh after thawing. So use whatever is available to you. You can also add more coconut if you prefer.
11. Lime Juice: Instead of lime juice, you can also use lemon juice. It not only adds zing but enhances the flavors of the dish. While serving Chickpea Sundal, we can squeeze some more lime juice for an extra zing.

Step by Step Directions

• Heat oil in a pan and add mustard seeds, urad dal, and chopped cashews.

• Stir well and fry them until urad dal and cashews are nicely golden.

• Add asafoetida, dry red chillis, curry leaves, and green chili paste.

• Stir and add chickpeas, coconut, and salt.
• Mix everything well and cook for 3-4 minutes or until chickpeas are heated through and coated with the spices.

• Add lime juice, mix well and pour into a serving bowl.

Serving Suggestions

• Serve Chickpea Sundal, hot, warm, or cold as you desire. Squeeze some more lime or lemon juice for extra zing.
• It is excellent to have as it is as a snack.
• Serve it for brunch or even for a filling breakfast.
• Chickpea Sundal can also be served as a side dish for lunch or dinner.

Helpful Tips

• Chickpea Sundal can be made ahead of time and quickly reheat in the frying pan before serving.
• You can easily double the recipe for more servings.
• Make sure to cook chickpeas thoroughly; undercooked chickpeas will taste very dry and unpleasant.

More Chickpea Recipes

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