Make these easy Chickpeas Sundal for a snack or appetiser. Made with white chickpeas, seasoning, coconut, this popular South Indian festive food is tasty, wholesome, and loaded with protein. With a ready can of chickpeas or cooked homemade chickpeas, this delicious Tamilian snack can be enjoyed in just 10 minutes.
About this easy Vegan Chickpeas Sundal recipe
Sundal is a popular Navrathri food in South India made as an offering to God. It is traditionally made without onion and garlic. During Navrathri, families in Palakkad, India, offer Vethalai Paaku also known as Haldi Kumkum along with sundal.
This spicy legume sundal is not limited to the festival days and can be enjoyed with masala chai or as an elevenses snack. If you like, add diced shallots on other days.
Why you'll love this recipe
- Takes just about 5 minutes to make.
- Fast, Easy, and Tasty recipe
- Suitable for vegans and vegetarians.
- Perfect to serve for a larger gathering
- Budget-friendly recipe
- Serves as a snack/appetiser or even as a side dish along with your favourite curries
- Can be enjoyed Warm or Cold
Tips & variations to make South Indian Sundal
- Keep your Chickpeas ready ahead of time - Use this guide on How to cook Chickpeas from beans at home.Or, for convenience, you can always use a can of ready-to-eat chickpeas.
- Freshly grated coconut works best. If you’re using frozen grated coconut, defrost it ahead of time. Avoid using desiccated coconut as it won’t give the same texture or flavor.
- Let the sundal cool completely before refrigerating. If made with fresh coconut, it will last up to 3 days in the fridge. If you used frozen coconut, it’s best to consume it within 24 hours.
- Sundal isn’t just for chickpeas! Make sundal with any legumes like Black Chickpeas, Kidney beans or with lentils like Channa Dal.
- Add 1 diced shallots after the seasoning to the white chickpeas and saute for 2 minutes. Finish with grated coconut and lemon juice.
- For a spicier version, blend 1 green chili with the coconut briefly and mix it into the chickpeas.
- For a variation add grated carrots or diced raw mango for an extra crunch like in my Chickpeas peanut salad
Ingredients
You’ll need only a handful of staple cupboard ingredients along with grated coconut and curry leaves
- Chickpeas - Also known as Garbanzo beans or Channa. You can use a Tin of Chickpeas for convenience or make it at home with this handy guide on How to Cook Chickpeas from dried beans in under one hour?
- South Indian Seasoning - Mustard seeds, Urad Dal(White lentils), Asafoetida, Curry leaves and Dried Red Chillies.
- Green Chilli ( optional ) - Use it for making a spicer Sundal
- Oil - Use Coconut Oil for Iyer Sundal recipe or any other neutral flavor oil.
- Coconut - Grated Coconut is easily available in frozen isle in Asian Stores. Thaw the coconut before use. Alternatively buy fresh coconut and grate it with a scraper.
- Lemon Juice is optional. My mum never adds it to her recipes. However I like in my Sundal recipe occasionally.
How to make easy Chickpea Sundal step by step?
Cooking chickpeas can be a time-consuming process, but for this recipe, you have two options. Either cook the chickpeas in advance using my Instant Pot method, or use a can of chickpeas for your convenience.
- Step 1: Start by heating some oil in a pan. Once it’s hot, add mustard seeds. When they begin to splutter, toss in urad dal (white lentils) and dried red chilies. Fry until the urad dal turns golden, then throw in the curry leaves for a quick sauté.
- Step 2: Now, add the chickpeas, a pinch of asafoetida, and salt to taste. Give it a good mix.
- Step 3: Stir in some freshly grated coconut to bring it all together.
- Step 4: Turn off the heat, and your super easy Channa Sundal is ready to serve. You can enjoy it warm or even cold!
Serving Suggestions
Serve this South India Chickpeas Sundal as an oblation to Goddess during Navratri. On regular days, you can also enjoy as snack or appetizer warm or cold. It is also fantastic as a side dish along with vegetarian Indian curries.
Store leftover Chickpea Sundal
Store leftover Sundal in an airtight container in the refrigerator for up to 3 days if made with fresh grated coconut. If you have made with frozen grated coconut, the sundal will last for only 24 hours.
Allow the sundal to come to room temperature and then pack it away.
Recipe FAQ's
Make this easy Channa Sundal without coconut following the steps in the recipe card. Leave out the grated coconut in the recipe.
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Easy Tamilian Chickpeas sundal recipe below
Ingredients
- 1 Tin Chickpeas Garbanzo beans - Channa or 1 Cup Instant Pot Chickpeas
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal White lentils
- 2 Dried red chilli
- 1 Green Chilli optional
- 10-12 Curry Leaves
- 2 teaspoon Oil
- ⅛ teaspoon Asafoetida
- 4 tablespoon Coconut grated
- 1 teaspoon Lemon Juice optional
- Salt to taste
Instructions
- Heat oil in a pan kadai. Add mustard seeds When they splutter, add urad dal, dried red chillies. Fry briefly till the ural dal turn brown. Add the curry leaves. Saute briefly.
- Now add the chickpeas, asafoetida, salt to taste and mix well.
- Add grated coconut and stir to combine. Turn off the heat and add the lemon juice if using.
- Serve Channa Sundal warm.
Video
Notes
- For a spicier channa sundal, add 1 green chilli along with coconut to a blender jar and process until mixed well. Then add it to the chickpeas in the pan.
- If you are not making Sundal for festive celebrations, add 1 diced shallots after the seasoning and saute for 2 minutes.Then add the chickpeas, coconut and lemon juice to serve. You can also garnish with coriander leaves.
kitchen queen says
a healthy and favourite sundal.
Divya Vikram says
Sundal looks perfect. And that is a lovely menu!!!
Valarmathi says
Lovely and yummy one. Nice pic.
Ms.Chitchat says
Easy sundal recipe. Loved the clicks. Healthy too.
Jagruti says
Healthy and yummy sundal!!
Subhie Arun says
hi..thx for dropping my space n for ur sweet comments....by d way u hv wonderful collection... will keep visiting....n am too happy to know ur frm london too...n sorry for late reply...where do u live??...keep in touch
Saju Sharfu says
wow..nice recipie..since i am preg, i have been leaning more towards the veg side lately..so nice to get very easy and healthy recipes..thanks sandhya