Sundal Recipe (Channa Sundal)

Sundal is a popular South Indian snack or salad made with cooked chickpeas (also known as garbanzo beans) that are seasoned with a mixture of spices and fresh coconut. It is typically served during festive occasions or as a light snack in the evenings.


To make sundal, chickpeas are first soaked overnight and then boiled until they are soft but not mushy. They are then drained and mixed with a tempering of mustard seeds, dried red chili peppers, asafoetida (also known as hing), curry leaves, and grated coconut. Some variations of sundal may also include chopped onions, tomatoes, and coriander leaves.

Sundal is a healthy snack as it is rich in protein and fiber, and also contains several important vitamins and minerals. It is a popular snack during Navaratri, a nine-day festival celebrated in India to worship the goddess Durga. Different types of sundal are made during each day of the festival, with each day dedicated to a different form of the goddess.

Ingredients for sundal

  • 1 cup dry chickpeas
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 2 dried red chili peppers, broken into pieces
  • A pinch of asafoetida (hing)
  • 10-12 curry leaves
  • 1/4 cup grated coconut
  • Salt to taste

Instructions for sundal

  1. Rinse the chickpeas thoroughly and soak them in water overnight or for at least 6 hours.
  2. Drain the water and rinse the chickpeas again. Add them to a pressure cooker or a pot with enough water to cover them by an inch or two. Pressure cook them for 3-4 whistles or simmer them on low heat for about 30-40 minutes or until the chickpeas are soft but not mushy.
  3. Drain the water and set the chickpeas aside.
  4. Heat oil in a pan on medium heat. Once the oil is hot, add mustard seeds and let them splutter.
  5. Add broken red chili peppers, asafoetida, and curry leaves. Fry for a few seconds.
  6. Add the cooked chickpeas, grated coconut, and salt. Mix well and sauté for 2-3 minutes on low heat.
  7. Serve the sundal hot as a snack or salad.
  8. You can also add chopped onions, tomatoes, and coriander leaves to the sundal for added flavor and nutrition. Enjoy!

Serving suggestions

  • As a topping: Sundal can be used as a topping for a variety of dishes such as salads, soups, and even pizza. It adds a crunchy texture and a burst of flavor to the dish.
  • With crackers or chips: Sundal can be served with crackers or chips as a healthy and flavorful snack. It is a great alternative to store-bought chips and dips.
  • As a filling for stuffed vegetables: Sundal can be used as a filling for stuffed vegetables such as bell peppers, zucchini, and tomatoes. It makes for a delicious and nutritious meal.
  • With yogurt: Sundal can be served with plain yogurt or raita. It balances out the spice and adds a cool and creamy texture to the dish.
  • As a garnish: Sundal can be used as a garnish for a variety of dishes such as rice, pasta, and even cocktails. It adds a pop of color and flavor to the dish.

Tips and Variations

  1. Soak the chickpeas overnight or for at least 6 hours. This will help in reducing the cooking time and make them easier to digest.
  2. Do not overcook the chickpeas as they will become mushy and lose their texture. Cook them until they are soft but still hold their shape.
  3. Make sure to drain the water completely before adding the chickpeas to the pan.
  4. Use fresh curry leaves and dried red chili peppers for the best flavor. If you don’t have fresh curry leaves, you can use dried curry leaves but make sure to fry them longer to release their flavor.
  5. Use grated coconut for the best texture and flavor. If you don’t have fresh coconut, you can use unsweetened shredded coconut.
  6. Adjust the spice level to your liking by adding more or less red chili peppers.
  7. For added flavor, you can temper the sundal with some cumin seeds and grated ginger.
  8. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.


  • What are some other types of beans or legumes that can be used to make sundal?

You can use a variety of beans or legumes, such as black-eyed peas, green gram (mung beans), and kidney beans.

  •  Can I make sundal in advance?

Yes, you can make in advance and store it in the refrigerator for up to 3 days. When ready to serve, simply reheat it on the stove or in the microwave.

  • Can I freeze?

It is not recommended to freeze as it can affect the texture and flavor.

  • Can I make sundal without coconut?

Yes, you can make it without coconut. You can add chopped onions, tomatoes, and cilantro for added flavor.

  • Is it a healthy dish?

Yes, It is a healthy dish as it is high in protein, fiber, and essential nutrients. It is also low in fat and calories.

  • Can I make sundal without soaking the chickpeas?

While it is possible to make it without soaking the chickpeas, it will take longer to cook and may not be as easy to digest.

  • Can I make sundal in a pressure cooker?

Yes, you can make it in a pressure cooker. Simply cook the soaked chickpeas with water and salt in a pressure cooker for about 3-4 whistles or until they are soft. Then follow the recipe as mentioned.


Calories 165kcal
Fat 8g
Carbohydrates 47g
Protein 12g
Vitamin A


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