What is Sundal
Sundal is primarily a mildly spiced stir-fried preparation of legumes, lentils or grains and coconut. A special from the cuisine of Tamil Nadu, this is a favorite choice in vrats/fasts during the Navratri season. Because a traditional sundal recipe has satvik ingredients and no onion and garlic, it is also a preferred dish in other religious festivals. In fact, it is believed that during the 9 days of Navratri in South India, each day a special sundal is prepared with a specific legume or lentil. These can range from horse gram, chickpeas and moong beans, Bengal gram (chana dal) and more. Other then these, peanuts, black eyed peas and corn too can be used to make a sundal. Just like this Channa Sundal made with white chickpeas, here are a few more sundal recipes that are my personal favorite. I feel even you should give them all a try.
Kadalai Paruppu Sundal made with hulled and split Bengal gram (chana dal).Rajma Sundal made with red kidney beans (rajma)Sweet Corn Sundal made with sweet corn kernels (makai)Konda Kadalai Sundal made with black chickpeas (kala chana)
About Channa Sundal
This Channa Sundal is one of the easiest stir-fries ever. The only major time required is to soak the chickpeas overnight. Once that is done, you pressure cook the chickpeas till soft, the next day. Then, the dish gets ready literally in the blink of an eye. The only other ingredients required are mustard seeds, split skinned black gram (urad dal), asafoetida, dried red chilies and curry leaves. Basically, these become the tempering for the boiled white chickpeas, which is finally finished with some fresh grated coconut. Since the sundal is also free of both onion and garlic, it is a perfect dish for naivedyam (prasad). Note that using canned chickpeas brings the dish together very quickly. Prep the canned chickpeas by rinsing a few times in water. Make the tempering, add the canned chickpeas. Sauté for a few minutes and finish with coconut. This Channa Sundal is awesome with the aroma and flavor of the ingredients that go in its tempering and the freshness of coconut adds a touch of earthiness in the cooked chickpeas. Because of this, you can even have this preparation on its own, without any accompaniments. The quantities of this Chickpea Sundal recipe can be increased as per your personal requirements. Since this dish is super easy to make, it can be served as a side dish. It also qualifies as that perfect dish for a nutritious brunch or snack.
Health Benefits of Chickpeas
Known to be a native of the Middle East, chickpeas have been around since a long, long time. It’s been about thousands of years since it has been eaten by human beings. When paired with other ingredients, the nutty mouthfeel and grainy texture of chickpeas compliment them well. A supreme source of plant proteins, chickpeas are thus an apt substitute for meats in a variety of vegetarian and vegan preparations. They are also low in fats, have moderate calories and high in fiber, iron and other minerals, vitamins essential for the human system. Because of this notable nutritional profile, chickpeas must be regularly included in your everyday diet. More reasons to have chickpeas:
Helps in weight management, keeps appetite in control by aiding fullness.Great for strengthening muscles, health of bones and the brain.Aids digestive health by improving bowel movements.Manages blood sugar levels; thus, reduces chances of heart diseases and diabetes.Known to reduce the risks of certain cancers.This legume is versatile, easily available in many forms and is an affordable ingredient.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chole Recipe | Authentic Punjabi Chole Masala Chana Chaat (White Chickpea Chaat Snack) Pindi Chole | Pindi Chana Amritsari Chole This Channa Sundal recipe from the archives first published in July 2013 has been republished and updated on 3 July 2022.
title: “Sundal Recipe Channa Sundal Chickpea Sundal” ShowToc: true date: “2024-09-16” author: “Marcelle Lyons”
What is Sundal
Sundal is primarily a mildly spiced stir-fried preparation of legumes, lentils or grains and coconut. A special from the cuisine of Tamil Nadu, this is a favorite choice in vrats/fasts during the Navratri season. Because a traditional sundal recipe has satvik ingredients and no onion and garlic, it is also a preferred dish in other religious festivals. In fact, it is believed that during the 9 days of Navratri in South India, each day a special sundal is prepared with a specific legume or lentil. These can range from horse gram, chickpeas and moong beans, Bengal gram (chana dal) and more. Other then these, peanuts, black eyed peas and corn too can be used to make a sundal. Just like this Channa Sundal made with white chickpeas, here are a few more sundal recipes that are my personal favorite. I feel even you should give them all a try.
Kadalai Paruppu Sundal made with hulled and split Bengal gram (chana dal).Rajma Sundal made with red kidney beans (rajma)Sweet Corn Sundal made with sweet corn kernels (makai)Konda Kadalai Sundal made with black chickpeas (kala chana)
About Channa Sundal
This Channa Sundal is one of the easiest stir-fries ever. The only major time required is to soak the chickpeas overnight. Once that is done, you pressure cook the chickpeas till soft, the next day. Then, the dish gets ready literally in the blink of an eye. The only other ingredients required are mustard seeds, split skinned black gram (urad dal), asafoetida, dried red chilies and curry leaves. Basically, these become the tempering for the boiled white chickpeas, which is finally finished with some fresh grated coconut. Since the sundal is also free of both onion and garlic, it is a perfect dish for naivedyam (prasad). Note that using canned chickpeas brings the dish together very quickly. Prep the canned chickpeas by rinsing a few times in water. Make the tempering, add the canned chickpeas. Sauté for a few minutes and finish with coconut. This Channa Sundal is awesome with the aroma and flavor of the ingredients that go in its tempering and the freshness of coconut adds a touch of earthiness in the cooked chickpeas. Because of this, you can even have this preparation on its own, without any accompaniments. The quantities of this Chickpea Sundal recipe can be increased as per your personal requirements. Since this dish is super easy to make, it can be served as a side dish. It also qualifies as that perfect dish for a nutritious brunch or snack.
Health Benefits of Chickpeas
Known to be a native of the Middle East, chickpeas have been around since a long, long time. It’s been about thousands of years since it has been eaten by human beings. When paired with other ingredients, the nutty mouthfeel and grainy texture of chickpeas compliment them well. A supreme source of plant proteins, chickpeas are thus an apt substitute for meats in a variety of vegetarian and vegan preparations. They are also low in fats, have moderate calories and high in fiber, iron and other minerals, vitamins essential for the human system. Because of this notable nutritional profile, chickpeas must be regularly included in your everyday diet. More reasons to have chickpeas:
Helps in weight management, keeps appetite in control by aiding fullness.Great for strengthening muscles, health of bones and the brain.Aids digestive health by improving bowel movements.Manages blood sugar levels; thus, reduces chances of heart diseases and diabetes.Known to reduce the risks of certain cancers.This legume is versatile, easily available in many forms and is an affordable ingredient.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chole Recipe | Authentic Punjabi Chole Masala Chana Chaat (White Chickpea Chaat Snack) Pindi Chole | Pindi Chana Amritsari Chole This Channa Sundal recipe from the archives first published in July 2013 has been republished and updated on 3 July 2022.
