This yummy sundal recipe is perfect for Navratri. Made with chickpeas/chana, this protein-rich gluten-free vegan snack is made in 15 minutes and uses less than 10 ingredients.
Jump to:
What is sundal
Sundal or chundal is a very popular South Indian savory dry snack that can be made using different beans, legumes, and lentils. It's made with very few ingredients, is mildly spiced, and is very healthy. The beans, legumes or lentils are first soaked overnight or for a couple of hours and then cooked al dente. Then they are mildly tempered with spices and garnished with coconut. It's considered to be a healthy snack because of the ingredients used and the cooking method. It's cooked in very little oil. It's also made without onion and garlic.
When is sundal prepared
We make it mainly during the Ganpati and Navratri festivals. On certain days, a special sundal called navadhanyam is made by mixing 9 grains. It is served as an offering to the god and then distributed amongst the devotees present. In many temples across south India, it is served as prasadam, daily. Every family has a different way of making it. Some add spice mixes like sambhar powder, some make it without coconut, and some add ground coconut paste
Growing up, I and my brother would look forward to sundal at the end of any temple visit. Somehow it always tastes better inside a temple than at home. I am sharing the recipe for the chickpea sundal today because it is my favorite! In Tamil, its called Kondakadalai sundal. We call it the Navratri Sundal/Chundal recipe! This vegan Indian chickpea salad is also popular street food and is specially sold on the beach.
Why make this
- An Indian chickpea salad
- Can be made in 10 minutes
- Is nut-free, vegan and gluten-free
- Protein-rich, low-fat, and healthy
- Uses less than 10 ingredients
- Not made with onion or garlic
- A tasty, filling, and guilt-free snack
Ingredients needed 🧾
Chickpeas - To save cooking time, I have used canned chickpeas. It also works because its texture is perfect. It is firm and holds its shape. But you can also use raw chickpeas and cook them from scratch after soaking them overnight. While cooking them, ensure it is not overcooked.
Coconut - Normally, freshly grated coconut is used. But if you don't have access to it, you can also use dry unsweetened coconut flakes, shredded, or desiccated coconut. Adding coconut to this chickpea sundal/chundal recipe gives it an earthy flavor.
Spices and herbs - mustard seeds, gluten-free asafoetida/hing, red pepper flakes or dried red chillies, green chillies, turmeric powder, curry leaves, and cilantro are added to make sundal more flavorful.
How to make it 🔪
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
- 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.
- 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.
Serving suggestions 🍽
Garnish with chopped cilantro or even chopped green mango and serve Chickpeas Sundal (hot or cold) as a snack or breakfast with a cup of hot tea or coffee on the side. It's a great snack to have in-between meals, as a salad, post a workout, for breakfast, as an accompaniment, or in a lunchbox. This Indian chickpea salad is healthy and very filling. This sundal/chundal recipe is also commonly prepared during Indian festivals like Navratri, Ganesh Chaturthi, or Janmashtami. It's also made as a prasadam or neividhyam.
Top recipe tips 💭
After adding the chickpeas, be careful when tossing them around. We need them to hold their shape and not become mushy or lumpy. Do not overcook. Instead of dried red chillies, you can also add any kind of green chillies. Coconut can be freshly grated or dry unsweetened coconut flakes. Skip adding asafoetida if you can't find the gluten-free one. Or if you are not following a gluten-free diet, use regular asafoetida if you have.
Recipe FAQs 📖
You can use any variety of beans like red kidney beans, navy beans, pinto beans, black beans, kidney beans, black-eyed peas, yellow peas, green peas, etc. You can also make it just with boiled peanuts. It's called Kadalai Sundal and is a very popular South Indian snack made during festivals like Navratri. Lentils like soaked chana dal can also be used. Sweet corn is also a popular ingredient for sundal.
To save cooking time, I have used canned chickpeas. It also works because its texture is perfect. It is firm and holds its shape. But you can also use raw chickpeas and cook them from scratch after soaking them overnight. Boil them in water with salt and turmeric powder. Cook it for 5-6 whistles in a pressure cooker or use an Instant Pot. Pressure cook it for 18 minutes. Whatever mode you use, ensure they are al dente. The chickpeas need to hold their shape and not turn into a lumpy mushy mess. Be careful to not overcook them.
Normally, freshly grated coconut is used. But if you don't have access to it, you can also use dry unsweetened coconut flakes, shredded, or desiccated coconut.
Since this contains coconut, it will stay well in the fridge for 1-2 days. If you plan to store it longer (4-5 days), skip adding the ground coconut paste.
More chickpea recipes
⭐️ Subscribe to the Cookilicious Newsletter and receive new recipes straight to your inbox! You'll receive my FREE Vegan Beginner's guide as a gift. Ready to elevate your cooking game? Purchase my Cookbook - The Essential Vegan Indian Cookbook today!
Recipe 📖
Easy Sundal Recipe
Equipment
Ingredients
To make the coconut paste
- ½ cup shredded coconut
- 2-3 green chillies
- 4-5 curry leaves
To make sundal
- ½ tablespoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon gluten-free asafoetida
- ½ teaspoon turmeric powder
- ½ teaspoon crushed red pepper flakes
- salt
- 31 oz canned chickpeas
- ⅓ cup chopped cilantro
Instructions
To make the coconut paste
- 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 sundal
- 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.
Yasmin says
Hi Priya I would love to try making this, but can’t eat coconut. Was wondering if you have any suggestions for a substitute that could work instead?
Priya says
You can skip adding coconut It tastes good even without the ground paste.
Yasmin says
Thanks I give this a try
Bina says
HHi Priya, I am from South India and am familiar with sundal, but grinding the coconut, chilies and curry leaves was a nice twist and made the taste much much better.
Love your recipes ! Ohh,and my daughter’s name is Priya too !!
Thanks
Bina
Priya says
Hi Bina, Glad you liked the recipe. Thank you. Lots of love to your daughter Priya 🙂