Chickpea Sundal
Brighten up your day with 'Chickpea Sundal,' a deliciously aromatic South Indian snack or side dish that is as nutritious as it is flavorful! This protein-packed, vegan recipe combines tender cooked chickpeas with freshly grated coconut, a medley of spices, and a tempering of mustard seeds, urad dal, and curry leaves for an irresistible burst of flavor. Lightly sautéed and finished with a hint of tangy lemon juice and fragrant coriander, this dish is perfect for festivals, quick snacks, or wholesome sides. Ready in just 30 minutes, Chickpea Sundal is naturally gluten-free and loaded with vibrant textures and authentic taste. Discover how this healthy dish transforms simple pantry staples into a culinary delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup chickpeas
- 0.25 cup grated fresh coconut
- 1 tablespoon oil
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon urad dal
- 1 whole dried red chili
- 0.25 teaspoon asafoetida (hing)
- 10 leaves curry leaves
- 1 whole green chili
- 0.5 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons freshly chopped coriander
Instructions
Soak chickpeas in enough water overnight or for at least 8 hours.
Drain the soaked chickpeas and rinse them well.
Cook chickpeas in a pressure cooker with a pinch of salt and enough water for 4-5 whistles until they are cooked and tender but not mushy. Alternatively, cook them in a pot until soft, which might take longer.
Drain the cooked chickpeas and set them aside.
In a pan, heat oil over medium heat.
Add mustard seeds and let them splutter.
Add urad dal and fry until they turn golden brown.
Break the dried red chili into pieces and add it to the pan along with asafoetida and curry leaves.
Slit the green chili lengthwise and add to the pan, sautéing for a minute.
Reduce the heat to low and add the cooked chickpeas to the pan. Mix well to combine the flavors.
Stir in the grated coconut, mixing thoroughly with the chickpeas.
Season with salt to taste and cook for another 2-3 minutes on low heat.
Turn off the heat and add lemon juice, mixing well.
Garnish with freshly chopped coriander before serving.
Serve warm as a snack or side dish.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 15.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
