Another popular and delicious Sundal eaten as a snack at this time of the year is a Chickpea Sundal, also called Channa Sundal. Sundals are sometimes called salads, but more accurately they are a stirfried lentil with coconut and a tadka (spice mix fried in ghee) of black mustard seeds, urad dal, asafoetida, dried red chillies and curry leaves. It is as simple as that.
If you want an instant sundal, keep soaked and cooked chickpeas in the freezer. Defrost them in the microwave or in the fridge or on the kitchen bench before making the Sundal. It will take you 5 mins only to make the dish.
You might also like to try Sweet Corn Sundal, Adzuki Bean Sundal, Sprouted Green Gram Sundal, and White Pea Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
This Sundal makes a great snack and is also perfect for Navarathri and Ganesha Chaturthi for naivedyam or prasadam. For snacks it can be eaten alone but make good accompaniments to rotis or curd rice, or with sambar or rasam and rice. I even love to eat them for breakfast.
Channa Sundal | Chickpea Sundal | Kondai Kadalai Sundal
Source : recipes abound
Prep time: 2 mins + time to soak and cook the chickpeas
Cooking time: 5 mins
Serves: 4 – 6 people, depending how you use it
1.5 – 2 cups of soaked and cooked chickpeas
2 – 3 Tblspn grated coconut – use frozen if you can’t use fresh, or soak dried grated coconut and squeeze very dry before using.
1 tspn ghee or coconut oil
1 tspn black mustard seeds
1 tspn skinned, halved urad dal
1 – 2 dried red chillies, broken in half
a pinch asafoetida
1 stalk curry leaves (10 – 12 leaves)
Using a wok, kadai or pan, heat the ghee or coconut oil and add the mustard seeds. Allow them to pop, and add the urad dal, red chillies and asafoetida. After a few moments, add the curry leaves.
When the curry leaves stop splattering, add the chickpeas and stir fry over a low heat for a couple of minutes. Add the salt and stir to mix thoroughly, cooking for another minute or so.
Remove from the heat and stir through the coconut.
A squeeze of lemon juice also goes well with the sundal. Add it right at the end.
If you are a fan of ginger, add a tspn or two just before the curry leaves.
If you like a little more spice, finely chopped green chillies are also very good with this. Add just before the curry leaves.
A squeeze of lemon goes very nice – add just before serving.
The Sundal can be garnished with finely chopped green coriander leaves.