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Chickpeas Sundal - A Vegan Snack!

This Chickpeas Sundal is a quick snack mostly served during festivals in South India. You can use other beans or lentils to make this high protein, vegan and gluten-free meal. Ready in just few minutes, this dish will keep you full for a couple of hours.
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 cups boiled chickpeas
  • 1 tsp turmeric powder
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp kalonji/nigella seeds
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 2-3 dried red chillies
  • 1/3 cup chopped cilantro
  • 1/3 cup shredded coconut

Instructions

  • Boil the (soaked overnight) chickpeas in water with salt and turmeric powder or use the canned ones. Cook it for 5-6 whistles in a pressure cooker or crockpot. Do not over cook it as then the chickpeas will be all mushy. Drain the water once done and keep it aside. In a non stick pan, heat the oil, temper the mustard seeds and cumin seeds. Add the kalonji/nigella seeds, chana dal and urad dal. Fry them along with dried red chillies for a minute or two. The lentils need to turn golden in color. Then add the chickpeas. Mix well and cook for another minute. Check and add salt if required. Garnish with cilantro and shredded coconut. Sundal is now ready. Serve them hot or cold as it can be enjoyed either ways.