Low Sodium Chickpea Sundal
Packed with wholesome goodness, our Low Sodium Chickpea Sundal is a nutritious, flavor-filled South Indian snack or side dish that’s perfect for health-conscious foodies. Featuring protein-rich chickpeas, aromatic ginger, curry leaves, and a touch of heat from green chili, this delightful recipe is further enriched with the nuttiness of grated coconut and a bright splash of lemon juice. Designed to be heart-healthy, this sundal skips the salt but delivers bold flavors through traditional Indian spices like mustard seeds, urad dal, and hing (asafoetida). Ready in under an hour, it's easy to make and pairs wonderfully with a simple meal or as a standalone bite for festive occasions. Serve it warm or at room temperature and enjoy the burst of zesty, fresh flavors in every bite.
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 4 cups Water
- 0.25 cup Grated coconut
- 1 unit Green chili
- 1 inch piece Ginger
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 10 leaves Curry leaves
- 1 pinch Hing (asafoetida)
- 1 tablespoon Lemon juice
- 2 tablespoons Coriander leaves
Instructions
Rinse the chickpeas and soak them overnight or for at least 8 hours in enough water.
Drain and rinse the soaked chickpeas, then transfer them to a pressure cooker. Add 4 cups of fresh water.
Cook the chickpeas for 5-6 whistles on medium heat or until they are tender.
Once cooked, drain the chickpeas and set aside.
Finely chop the green chili and ginger. Set aside.
In a large pan, heat the vegetable oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter.
Add the urad dal and sauté until they become golden brown.
Add chopped green chili, chopped ginger, curry leaves, and a pinch of hing. Sauté for 1-2 minutes until fragrant.
Add the cooked chickpeas to the pan, and mix well with the tempered spices.
Add grated coconut to the chickpeas and stir to combine evenly.
Cook for another 3-5 minutes, stirring occasionally, to let the flavors meld.
Remove from heat and add lemon juice and chopped coriander leaves. Mix well.
Serve warm or at room temperature as a healthy snack or side dish.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 24.8 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2105 mg | 45% | |
*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.
