Jump to:About Chickpea SundalIngredientsStep by Step DirectionsServing SuggestionsHelpful TipsMore Chickpea RecipesRecipe Card
About Chickpea Sundal
I came across this recipe while going through a cooking book. It instantly reminded me that I had tasted it many years back from one of my colleagues; she was Tamilian. However, I didn’t know the name of the dish at that time, but the only thing I still remember is that I loved it. So I decided to recreate the dish I had tasted a long time ago. It came out delicious, and I knew that I would have to make it again to share on my blog with all of you. Chickpea Sundal is a South Indian dish, and it is made during many religious festivals. We can make Sundal with other varieties of lentils, legumes, and beans. Simplicity and Ease: Chickpea Sundal is a straightforward and effortless dish with many delicious flavors. Curry leaves, green chilis, mustard seeds, split Urad dal, and freshly grated coconut beautifully bring out the classical South Indian tastes. If you already have cooked chickpeas or using canned chickpeas, you can make this dish in just a few minutes.
Ingredients
Step by Step Directions
Heat oil in a pan and add mustard seeds, urad dal, and chopped cashews.
Stir well and fry them until urad dal and cashews are nicely golden.
Add asafoetida, dry red chillis, curry leaves, and green chili paste.
Stir and add chickpeas, coconut, and salt. Mix everything well and cook for 3-4 minutes or until chickpeas are heated through and coated with the spices.
Add lime juice, mix well and pour into a serving bowl.
Serving Suggestions
Serve Chickpea Sundal, hot, warm, or cold as you desire. Squeeze some more lime or lemon juice for extra zing. It is excellent to have as it is as a snack. Serve it for brunch or even for a filling breakfast. Chickpea Sundal can also be served as a side dish for lunch or dinner.
Helpful Tips
Chickpea Sundal can be made ahead of time and quickly reheat in the frying pan before serving. You can easily double the recipe for more servings. Make sure to cook chickpeas thoroughly; undercooked chickpeas will taste very dry and unpleasant.
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