Sundal Recipe | Channa Sundal | Chickpea Sundal

Ingredients

For cooking channa

• 1 cup dried white chickpeas (chole or safed chana)
• 3 to 4 cups water – for pressure cooking

More sundal ingredients

• 2 tablespoons oil
• 1 teaspoon black mustard seeds
• 1 teaspoon urad dal (spilt skinned black gram)
• 1 pinch asafoetida (hing)
• 2 dry red chilies – broken and seeds removed, can swap with 1 to 2 green chillies, chopped
• 10 to 12 curry leaves
• 2 to 3 tablespoons fresh grated coconut
• salt as required

Steps

Preparation

1. After rinsing the chickpeas, leave them to soak overnight in enough water.
2. Pour away the soaking water and rinse the chickpeas several times. Pressure-cook them with 1 teaspoon salt and 3 to 4 cups water until tender and soft, using either a stovetop pressure cooker or an Instant Pot. With a stovetop pressure cooker, allow about 12 to 15 minutes over medium heat, or longer if necessary for the chickpeas to soften.
3. Set the cooked chickpeas aside after draining off all their water.

Making channa sundal

1. Warm the oil in a pan and put in the mustard seeds and urad dal. Keep the flame low and stir frequently.
2. The mustard seeds should crackle as the urad dal browns.
3. Over low heat, the mustard seeds and urad dal need almost the same cooking time.
4. Immediately put in the curry leaves, red chilies and asafoetida. Fry for 10 to 15 seconds, or until the leaves appear crisp and the chilies have changed color.
5. Stir in the cooked chickpeas and salt, then sauté over low to medium heat for 3 to 4 minutes.
6. Turn the heat off before mixing in the coconut thoroughly.
7. Serve the Channa Sundal to the deities as prashad or naivedyam.