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Channa Sundal is a popular street food from Tamil Nadu made using chickpeas. It is seasoned with spices and tempered with mustard seeds and curry leaves. It is commonly found in bustling street markets and beachside stalls throughout the region and enjoyed as a delightful snack.


6 Servings
  • 2cup
    Chickpeas (soaked overnight)
  • 1tsp
  • 4cup
    Water (as required to boil chickpeas)
  • 1/4cup
    Desiccated Coconut

For Masala Powder

  • 1tbsp
    Channa dal (split Bengal gram)
  • 1tbsp
    Coriander seeds
  • 1tbsp
    Sesame seeds
  • 2
    Dry Red Chillies

For Tempering

  • 1 1/2tbsp
  • 1pinch
    Asafoetida (Hing)
  • 1tsp
    Mustard seeds
  • 1tbsp
    Urad dal (washed split Black gram lentil)
  • 2sprigs
    of Curry Leaf
  • 1tsp
  • 1tsp
    Red Chilli Powder (adjust to taste)
  • Salt to taste
  • 2tbsp
    Freshly squeezed lemon juice (optional)


  1. Cook the soaked chickpeas in a pressure cooker with water and a teaspoon of salt or use an instant cooker until they become soft and tender. Filter out the water using a sieve and set aside the boiled chickpeas.

  2. Dry roast channa dal, coriander seeds, sesame seeds and dry red chillies in a pan over medium heat until aroma arises. Cool and grind them to a fine powder.

  3. Heat oil in a pan or skillet over medium heat. Add the asafoetida, urad dal, mustard seeds curry leaves and let them splutter.

  4. Add turmeric, red chilli powder, and salt to the pan. Mix well.

  5. Add boiled chickpeas to the pan. Mix well.

  6. Add the masala mix and coconut to the pan and mix well until the legumes are nicely coated. Cook over medium-high heat for 4-5 minutes until aroma arises. Stir occasionally.

  7. Taste the dish and adjust the seasoning if needed.

  8. Squeeze some fresh lemon juice over the sundal for a tangy flavour.

  9. Remove the pan from the heat and garnish with fresh cilantro leaves.

  10. Serve and enjoy!

Tips & Tricks

  1. Adjust the amount of chillies and lemon juice according to your preference.

  2. As a snack, this recipe can serve around 4-6 people depending on the portion served.

Leena Kohli
Recipe by

Leena Kohli


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