Black Chickpea Sundal
- 45 min
- mild
- Serves 4
Black chickpea sundal, a Tamil Nadu snack of black chickpeas with a mustard tempering and coconut. Mild and vegetarian, serves 4, 45 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Vinayagar Chaturthi, Navaratri & Ayudha Pooja, Navaratri, Ayudha Puja, Party
Ingredients
Water, For Soaking750 ml
Black Chickpeas, For Soaking250 grams
Salt1¼ tsp
Oil1 tbsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Dry Red Chilli2 grams
Curry leaves5 grams
Asafoetida0.3 grams
Green Chilli, Finely Chopped8 grams
Coconut (Grated), Grated30 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 279kcal | 1116kcal |
| Protein | 13g | 50g |
| Carbohydrate | 43g | 173g |
| Fat | 10g | 40g |
| Fibre | 17g | 68g |
| Sugar | 2.5g | 10g |
Cookd masalas for black chickpeas
Method
Rinse the black chickpeas well. Soak them in 750 ml water for 8 hours until they swell.
Drain the soaked chickpeas. Rinse the curry leaves and green chilli. Break the dry red chillies, finely chop the green chilli and grate the coconut.
Add the drained chickpeas to a pressure cooker with 500 ml water and 1 tsp salt. Pressure cook on medium flame for 5 whistles, about 15 minutes. Switch off the flame and let the pressure release naturally for about 10 minutes until the pin drops. Open the cooker, check that the chickpeas are cooked through but still firm, and drain any extra water.
Heat oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and fry for 30 seconds until they splutter. Add urad dal, dry red chilli, curry leaves, asafoetida and green chilli.
Fry the tempering on low flame for 1 minute until the urad dal turns light golden.
Add the cooked chickpeas and remaining salt. Mix gently and cook on medium flame for 3 to 4 minutes until the chickpeas are hot and the extra moisture is gone. Add the grated coconut, toss for 1 minute on low flame and switch off.
Before you start
- How long does Black Chickpea Sundal take?
- 45 minutes from start to finish. That is 10 minutes of preparation and 35 minutes of cooking.
- How many people does Black Chickpea Sundal serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Black Chickpea Sundal vegetarian?
- Yes. No meat, no fish and no egg.
- Is Black Chickpea Sundal spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Black Chickpea Sundal?
- 250 grams Black Chickpeas, 2 grams Dry Red Chilli, 30 grams Coconut (Grated), 1 tsp Urad Dal (split), 5 grams Curry leaves, 0.3 grams Asafoetida, and a few more listed on this page.
- Do I need a pressure cooker for Black Chickpea Sundal?
- Yes, this one is cooked under pressure.
- How many calories are in Black Chickpea Sundal?
- About 279 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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