Chana Sundal is one of my favorite chickpea dishes to make, in part because it’s so easy to put together and in all because it’s so delicious. In this simple Tamilian stir-fry, the chickpeas are mixed with some simple spices, including curry leaves, mustard seeds, and chilli. Fresh coconut and cilantro add even more flavor. Sundal is served as a snack during the Navratri festival, but is also a delicious and healthy side dish with almost any main dish. This recipe is ready in under 15 minutes and is gluten-free, soy-free and nut-free, and of course vegan.
A chickpea chana or sundal is one of my favorite recipes when I’m in a hurry to find the time and want something tasty that I can mix with just a few ingredients, in a pot and in under 15 minutes.
When most people think of chickpeas in the context of Indian cuisine, the dish that probably comes to mind is chana masala. Other legumes are often paired with curries or dals or seasoned dishes. But dried bean stir-fries are just as easily found in many Indian regional cuisines, including usal, a stir-fried sprouted bean made in Gujarat and Maharashtra.
A sundalo is the Tamilian version of a dry bean sauté and is usually made during holidays, including Ganesh Chaturthi and Navratri, which are celebrated right now. The sundial is given to visitors on each of the nine nights that Navratri It is celebrated. A sundalo chana is the most common, but they are often made with other beans as well, including brown chickpeas (kala chana), black-eyed peas, peas, and even pinto beans (rajma). The cooks vary the spice blends and legumes used, creating an entirely new dish with a few minor changes for each of the nine nights.
One of the reasons I love this dish is because it’s really easy to edit and you can combine it with the most basic ingredients or those you have on hand. The recipe I have for you today is uniquely mine and I hope you will like it. Preserve some of Sundal’s most common ingredients, such as curry leaves, mustard seeds, and coconut, by adding an ingredient not often used – garlic – and a few other spices. Desi, my Tamil resident, has never been a huge fan of the sundalo, but he loves this version. Hope you will try it.
Why will you love this stir-fried chana sundal / chickpea sauce?
- It’s delicious. This is why we eat anything, true, and this channa sundal will leave you flabbergasted. It’s spicy, flavorful, and garlicky. You will have a hard time keeping yourself from taking it out of the wok and filling your mouth.
- It’s easy. If you start with canned chickpeas, you can make this recipe in 15 minutes flat.
- It is healthy. Spices are great for you and chickpeas, as you know, are health stars, rich in protein, fiber and lots of good things for you. This is an incredibly nutritious snack or side dish. If you are careful what you eat, this dish would make a great addition to your diet. It has only 81 calories and 4 grams each of protein and fiber per serving.
- It’s unique. I like to share with you Indian recipes that you will hardly find in Indian restaurants. This dish, while not something you can order, is easy enough to make at home for a taste of something different and delicious.
- Chickpeas or chickpeas. I use mostly canned – make sure you filter all the water and filter the chickpeas. You can also cook dried chickpeas from scratch. Soak overnight and boil or pressure cook. Cooked chickpeas should hold their shape but will break easily if pressed between your fingers.
- masala paste: garlic, green chili like jalapeno, And cumin seeds.
- Coconut oil. This is for tempering the spices. Use any vegetable oil that is tasteless. Don’t use olive oil please.
- Spices: Black mustard seeds, asafetida, ground coriander, turmeric And paprika (or Kashmiri chili powder).
- Herbs: curry leaves And coriander.
- Unsweetened grated coconut. You can use fresh or frozen. Make sure you thaw it if it’s frozen.
- Optional: Lemon juice or lemon wedges, to sprinkle just before serving.
How to make the sundial?
- Drain the chickpeas in a colander. In a mortar and pestle make a coarse paste of cumin seeds, green chilli and garlic. Set aside.
- Heat 1 teaspoon of coconut oil in a wok. Add the mustard seeds and when they are bubbling add urad dal, asafetida and curry leaves. Stir-fry for a few seconds until the urad dal turns slightly golden. Stir in the ginger garlic paste and sauté for one minute.
- Add the powdered spices (turmeric, paprika and ground coriander) and mix. Then add the chickpeas.
- Mix the chickpeas well with the spices and continue to stir-fry for another 3-5 minutes until the spices are well incorporated and the chickpeas have browned from the spices. Mix the unsweetened coconut flakes and cilantro.
The chickpea sundal is wonderful as a snack. Or serve it as a side dish when you eat a salad for lunch or dinner to get a healthy protein intake. I also serve it as a side dish with tofu or tempeh burgers and steaks and it’s delicious.
Storage and freezing
Sundalo can be kept in the refrigerator for 3-4 days. For longer storage, place in an airtight, freezer-safe container or bag and freeze. Defrost and reheat before eating.
Other tasty Indian chickpea recipes
Chana Sundal is a simple Tamilian stir-fried chickpea seasoned with curry leaves, mustard seeds and chilli. Fresh coconut and cilantro add even more flavor. Sundal is served as a snack during the Navratri festival, but is also a delicious and healthy side dish with almost any main dish. This recipe is ready in under 15 minutes and is gluten-free, soy-free and nut-free, and of course vegan.
Wok or large skillet
Mortar and pestle
Place the garlic, cumin seeds, and green chilli in a mortar with pestle or food processor and mash until a coarse paste is formed. Set aside.
Heat the oil in a large wok or skillet. Add the mustard seeds and when they are bubbling, add asafetida and urad dal. Saute for a few seconds until the urad dal starts to turn slightly golden. Then add the curry leaves and stir-fry for a few seconds.
Add the garlic, cumin, and chilli paste you just made to the pan and stir-fry for a minute. Add the powdered spices to the pan: ground coriander, turmeric, and paprika, if using. Mix.
Add the chickpeas to the pan and mix well. Continue stir-frying for another couple of minutes. Add salt to taste.
Incorporate the coconut and coriander. Serve hot, warm or at room temperature.
Calories: 81kcal | Carbohydrates: 10G. | Protein: 4G. | Fat: 3G. | Saturated fats: 2G. | Polyunsaturated fats: 1G. | Monounsaturated fat: 1G. | Potassium: 129mg | Fiber: 4G. | Sugar: 1G. | Vitamin A: 180I | C vitamin: 13mg | Football: 34mg | Iron: 1mg