"Chickpeas Sundal is a simple yet divine South Indian prasadam prepared especially during Krishna Janmashtami. Made by tempering boiled chickpeas with coconut, curry leaves, and mild spices, this dish is both wholesome and flavourful. In many homes, it is offered to Lord Krishna as part of the festive naivedyam, symbolising purity and devotion. With its protein-rich goodness and gentle seasoning, Chickpeas Sundal is not only a healthy snack but also a soulful reminder of traditional...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak chickpeas overnight and pressure cook for 4-5 whistles.
Heat a pan and temper with coconut oil, urad dal, red chillies, green chillies, mustard seeds, curry leaves, and pinch of asafoetida.
Add cooked chickpeas, turmeric powder, and salt to taste. Mix well.
Lastly, add shredded coconut, mix thoroughly, and switch off the flame.
Ensure the chickpeas are soaked overnight for better texture and faster cooking.
Adjust the number of chillies based on your spice preference.
Use fresh shredded coconut for enhanced flavor.
Can I use canned chickpeas instead of soaking and cooking dried chickpeas?
Yes, you can use canned chickpeas to save time. Just rinse them thoroughly before using.
Can I substitute coconut oil with another type of oil?
While coconut oil adds a distinct flavor, you can use any neutral oil like vegetable or sunflower oil.
Is this dish suitable for vegans?
Yes, this dish is vegan as it contains no animal-derived ingredients.
Can I make this dish spicier?
Yes, you can increase the quantity of green or red chillies to make it spicier.
How long can I store this dish?
This dish is best consumed fresh but can be stored in the refrigerator for up to 2 days in an airtight container.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
