Chickpea Sundal Recipe

I was introduced to chickpea sundal as a kid on the long stretches of Marina beach in Chennai, then Madras :) Packed in a paper cone like dry chana, we used to buy it for under Rs. 5 and relish it before eyeing other favourite items like banana bhajjis from the opposite stalls or cutlets from the food van. These are memories to cherish for a lifetime, and sundal remains one of my absolute favourites.

Now as a mom (I fall under the 'health freak' category ) it is one of my favourite protein-rich go-to snack to make for my son. Easy as it is to make, it is absolutely delicious too and pairs perfectly with our evening tea or coffee. Apart from being a common snack, especially in the South, Sundal is also offered as a prasad during the Navaratri festivities.

Ingredients for Chickpea Sundal:

1 cup soft boiled chickpeas (Don't forget to add salt while cooking the soaked chickpeas)

1 tbsp oil for tempering

1 tsp mustard seeds

1 tbsp udid dal

A sprig of fresh curry leaves

2-3 broken and deseeded red chillies

1 finely chopped green chilli (optional)

A generous pinch of asafoetida or hing

1 inch peeled and grated ginger

1/2 tsp turmeric powder (optional)

Salt to taste

For Garnish:

1/4th cup fresh grated coconut

(If fresh coconut is not available, then use desiccated coconut with a spoonful of water or the reserve liquid from the boiled chana to soften it)

1 tbsp finely chopped coriander leaves (optional)

A dash of lemon juice as a finishing touch

(Not only lemon juice enhances the flavour but also significantly increases your absorption of iron from the chickpeas)

The Easy Recipe:

Start by heating the oil in a kadhai and when the oil gets heated, add in the mustard seeds. Allow it to pop, then add the udid dal, red chillies, green chilly, curry leaves, asafoetida and fry well till the udid dal changes colour.

You can add the turmeric powder at this stage and mix well. Next, add in the chickpeas along with the grated ginger and give it all a nice stir. Check the salt and add as per your taste. If adding desicated coconut, add it now along with a spoonful of water and let the coconut shreds soften with the chana.

Switch off the gas and your sundal is ready!

Note: I have added the ginger later and not in the tempering to retain its flavour.

Your sundal is ready. Garnish it with fresh coconut, coriander leaves and a dash of lemon juice. Enjoy…