Channa Sundal

Name: Channa Sundal
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Indian
Ingredients: 2 cup Chickpeas (soaked overnight); 1 tsp Salt; 4 cup Water (as required to boil chickpeas); 0.25 cup Desiccated Coconut; 1 tbsp Channa dal (split Bengal gram); 1 tbsp Coriander seeds; 1 tbsp Sesame seeds; 2 Dry Red Chillies; 1.5 tbsp Oil; 1 pinch Asafoetida (Hing); 1 tsp Mustard seeds; 1 tbsp Urad dal (washed split Black gram lentil); 2 sprigs of Curry Leaf; 1 tsp Turmeric; 1 tsp Red Chilli Powder (adjust to taste); Salt to taste; 2 tbsp Freshly squeezed lemon juice (optional)

Leena Kohli (@leenakohli)

4.8

From 4 ratings

Indian Appetiser Snack Vegetarian Vegan Gluten-Free

Channa Sundal is a popular street food from Tamil Nadu made using chickpeas. It is seasoned with spices and tempered with mustard seeds and curry leaves. It is commonly found in bustling street markets and beachside stalls throughout the region and enjoyed as a delightful snack.

Prep Time

5min

Cook Time

20min

Total Time

25min

Ingredients

6 Servings

2cup
Chickpeas (soaked overnight)
1tsp
Salt
4cup
Water (as required to boil chickpeas)
1/4cup
Desiccated Coconut

For Masala Powder

1tbsp
Channa dal (split Bengal gram)
1tbsp
Coriander seeds
1tbsp
Sesame seeds
2
Dry Red Chillies

For Tempering

1 1/2tbsp
Oil
1pinch
Asafoetida (Hing)
1tsp
Mustard seeds
1tbsp
Urad dal (washed split Black gram lentil)
2sprigs
of Curry Leaf
1tsp
Turmeric
1tsp
Red Chilli Powder (adjust to taste)
Salt to taste
2tbsp
Freshly squeezed lemon juice (optional)

How to make Channa Sundal

Cook the soaked chickpeas in a pressure cooker with water and a teaspoon of salt or use an instant cooker until they become soft and tender. Filter out the water using a sieve and set aside the boiled chickpeas.
Dry roast channa dal, coriander seeds, sesame seeds and dry red chillies in a pan over medium heat until aroma arises. Cool and grind them to a fine powder.
Heat oil in a pan or skillet over medium heat. Add the asafoetida, urad dal, mustard seeds curry leaves and let them splutter.
Add turmeric, red chilli powder, and salt to the pan. Mix well.
Add boiled chickpeas to the pan. Mix well.
Add the masala mix and coconut to the pan and mix well until the legumes are nicely coated. Cook over medium-high heat for 4-5 minutes until aroma arises. Stir occasionally.
Taste the dish and adjust the seasoning if needed.
Squeeze some fresh lemon juice over the sundal for a tangy flavour.
Remove the pan from the heat and garnish with fresh cilantro leaves.
Serve and enjoy!

Tips & Tricks

Adjust the amount of chillies and lemon juice according to your preference.
As a snack, this recipe can serve around 4-6 people depending on the portion served.