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–+ servings

Chickpea Sundal

By Jigna
This easy-to-make dish is delicious, healthy, vegan, and full of flavors.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine Indian, South Indian
Course Side Dish, Snack
Diet Healthy, Jain, No Onion No Garlic, Vegan
Servings 4

Ingredients
  

  • 3 cups boiled and drained chickpeas
  • 2 tablespoon oil
  • 1 teaspoon mustard seeds
  • 2 teaspoon urad dal ((split and skinned black gram))
  • 7-8 cashews roughly chopped ((optional))
  • ¼ teaspoon asafoetida / Hing ((Hing))
  • 2 dried red chilis break in half
  • 10 curry leaves
  • ½ teaspoon green chili paste
  • Salt to taste
  • ½ cup grated coconut ((fresh or freshly frozen))
  • 1 tablespoon lime juice or lemon juice ((add more or less as per taste))

Instructions
 

  • 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.

Notes

  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. Cashews: They provide a nice bite to the Chickpea Sundal. However, it is optional, and you can leave it out.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition (Approximate Values)

Calories : 232kcalCarbohydrates : 21gProtein : 8gFat : 14gSaturated Fat : 9gSodium : 345mgPotassium : 236mgFiber : 7gSugar : 1gVitamin A : 114IUVitamin C : 51mgCalcium : 60mgIron : 2mg
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