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Channa Sundal

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Leena Kohli (@leenakohli)
4.8
From 4 ratings
IndianAppetiserSnackVegetarianVeganGluten-Free

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.

Channa Sundal recipe
Prep Time
5min
Cook Time
20min
Total Time
25min

Ingredients

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

For Masala Powder

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

For Tempering

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

How to make Channa Sundal

  1. Step 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.

    Step 1.1: 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
    Step 1.2: 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
    Step 1.3: 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
  2. Step 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.

    Step 1.1: Dry roast channa dal, coriander seeds, sesame seeds and dry red chillies in a pan over medium heat until aroma arises
    Step 1.2: Dry roast channa dal, coriander seeds, sesame seeds and dry red chillies in a pan over medium heat until aroma arises
    Step 1.3: Dry roast channa dal, coriander seeds, sesame seeds and dry red chillies in a pan over medium heat until aroma arises
  3. Step 3

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

    Step 1.1: Heat oil in a pan or skillet over medium heat
  4. Step 4

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

    Step 1.1: Add turmeric, red chilli powder, and salt to the pan
  5. Step 5

    Add boiled chickpeas to the pan. Mix well.

    Step 1.1: Add boiled chickpeas to the pan
  6. Step 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.

    Step 1.1: Add the masala mix and coconut to the pan and mix well until the legumes are nicely coated
  7. Step 7

    Taste the dish and adjust the seasoning if needed.

    Step 1.1: Taste the dish and adjust the seasoning if needed
  8. Step 8

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

    Step 1.1: Squeeze some fresh lemon juice over the sundal for a tangy flavour
  9. Step 9

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

  10. Step 10

    Serve and enjoy!

Nutrition (per serving)

Calories

171.7kcal (8.58%)

Protein

9.3g (18.66%)

Carbs

22.0g (8%)

Sugars

1.7g (3.34%)

Healthy Fat

5.6g

Unhealthy Fat

1.0g

% Daily Value based on a 2000 calorie diet

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.

FAQS

  1. How do I cook chickpeas for Channa Sundal?

    To cook chickpeas for Channa Sundal, soak 2 cups of chickpeas overnight. Then, pressure cook them with 4 cups of water and 1 teaspoon of salt until they are soft and tender. You can also use an instant pot for quicker cooking. Once cooked, drain the water and set the chickpeas aside for the recipe.

  2. What are some dietary options for Channa Sundal?

    Channa Sundal is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences. It's a great snack for those following a plant-based diet, as it is rich in protein and fiber from the chickpeas and lentils.

  3. Can I substitute any ingredients in Channa Sundal?

    Yes, you can make substitutions in Channa Sundal. If you don't have desiccated coconut, you can use fresh grated coconut instead. For a nut-free version, you can omit the sesame seeds. Additionally, if you prefer less heat, reduce the amount of red chili powder or use milder chili varieties.

  4. How should I store leftover Channa Sundal?

    To store leftover Channa Sundal, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. When ready to eat, you can reheat it in a pan or microwave. However, it's best enjoyed fresh to maintain its texture and flavor.

  5. What can I serve with Channa Sundal?

    Channa Sundal makes a delicious snack on its own, but you can pair it with a side of coconut chutney or serve it alongside rice and sambar for a complete meal. It also goes well with a refreshing drink like buttermilk or a tangy lemonade.

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Leena Kohli

(@leenakohli)

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