sundal

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

A Sundal, a south Indian chickpea stir-fry, is so easy to put together and so delicious. The chana or chickpeas are tossed with  curry leaves, mustard seeds, chili peppers, fresh coconut and cilantro for amazing flavor!

Chickpea Sundal Recipe

garlic

cumin seeds

jalapeno

coconut oil

tsp black mustard seeds

¼ tsp asafetida ((hing))

urad dal

tsp coriander

turmeric

tsp paprika ((optional, but nice

chickpeas

Salt

tbsp unsweetened shredded coconut

cilantro ((chopped))

Place the garlic, cumin seeds and green chile peppers in a mortar and pestle or food processor and crush into a coarse paste. Set aside.

Heat oil in a large wok or skillet. Add mustard seeds and when they sputter, add asafetida and urad dal. Stir-fry for a few seconds until the urad dal begins to turn lightly golden. Then add the curry leaves and stir-fry for a few seconds.

Add the garlic-cumin-chili paste you just made to the skillet and stir-fry for a minute. Add the powdered spices to the skillet: the ground coriander, turmeric and paprika, if using. Mix.

Add the chickpeas to the skillet and mix well. Continue stir-frying for a couple more minutes. Add salt to taste.

Stir in the coconut and cilantro. Serve hot, warm or at room temperature.

Top 2 sundal recipes from across the web

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

Top Tags

Easy Sundal Recipe

Chickpea Sundal Recipe

Top 2 sundal recipes from across the web

The most viewed sundal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Sundal Recipe

Chickpea Sundal Recipe

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