pattani

Sundal is a delicious Indian chickpea salad made mainly during Navratri. This sundal/chundal recipe is protein-rich, vegan, and gluten-free. Make it in just 15 minutes.

Easy Sundal Recipe

coconut

green chillies

curry leaves

tbsp oil

mustard seeds

gluten-free asafoetida

turmeric powder

tsp crushed red pepper flakes

salt

31 oz canned chickpeas

cilantro

Add coconut, curry leaves, and green chillies to a blender jar.

Blitz to make a coarse paste. Add 1-2 tablespoons of water if needed, while grinding. If using fresh coconut, you will not need any water. Keep this paste aside for now.

To make the coconut paste

Heat oil in a pan. Temper mustard seeds and gluten-free asafoetida.

Once the mustard seeds begin to crackle, add the turmeric and red pepper flakes or 2 dried red chillies. Fry it for 15 seconds.

Now add the ground coconut paste along with salt. Mix and cook for a minute.

Then add the drained and rinsed canned chickpeas to the pan. Mix it all together and cook for another 2-3 minutes.

Garnish with chopped cilantro or even chopped green mango and serve Chickpeas Sundal (hot or cold) as a snack or breakfast.

To make sundal

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Easy Sundal Recipe

The most viewed pattani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine