White Chickpea Sundal
- 50 min
- mild
- Serves 4
White chickpea sundal, a snack of pressure cooked chickpeas with a mustard and urad dal tempering and coconut. Mild, serves 4, about 50 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Vinayagar Chaturthi, Navaratri & Ayudha Pooja, Navaratri, Ayudha Puja
Ingredients
Chickpea (Chana), For Soaking250 grams
Water, For Soaking750 ml
Salt1¼ tsp
Turmeric Powder1 grams
Oil1½ tbsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Dry Red Chilli2 grams
Curry leaves2 grams
Asafoetida0.5 grams
Coconut (Grated), Grated45 grams
Coriander Leaves, Finely Chopped6 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 | 319kcal | 1276kcal |
| Protein | 13g | 51g |
| Carbohydrate | 44g | 175g |
| Fat | 14g | 55g |
| Fibre | 16g | 63g |
| Sugar | 3.3g | 13g |
Cookd masalas for chickpea (chana)
Method
Wash the chickpeas and soak them in the soaking water for 8 hours until swollen. Before cooking, drain them well. Rinse the curry leaves and coriander leaves. Break the dry chillies, grate the coconut and finely chop the coriander leaves.
Add the drained chickpeas to a pressure cooker with the fresh water, salt and turmeric powder. Pressure cook on medium flame for 4 to 5 whistles, about 15 minutes. Let the pressure release naturally for 10 to 15 minutes until the pin drops; the chickpeas should hold their shape but feel soft when pressed.
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for about 30 seconds until they crackle. Add the urad dal, broken dry chillies, curry leaves and asafoetida, then fry for 1 to 2 minutes until the dal is light golden and the curry leaves are crisp.
Drain the cooked chickpeas well and add them to the kadai. Mix gently and cook on medium flame for 4 to 5 minutes until the extra moisture dries and the chickpeas are hot.
Add the grated coconut and chopped coriander leaves. Mix on low flame for 1 to 2 minutes until the coconut is warm, then switch off the flame.
Serve the sundal warm or at room temperature. Refrigerate leftovers in a covered container and use them the same day.
Before you start
- How long does White Chickpea Sundal take?
- 50 minutes from start to finish. That is 10 minutes of preparation and 40 minutes of cooking.
- How many people does White Chickpea Sundal serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is White Chickpea Sundal vegetarian?
- Yes. No meat, no fish and no egg.
- Is White 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 White Chickpea Sundal?
- 250 grams Chickpea (Chana), 1 grams Turmeric Powder, 2 grams Dry Red Chilli, 2 grams Curry leaves, 0.5 grams Asafoetida, 45 grams Coconut (Grated), and a few more listed on this page.
- Do I need a pressure cooker for White Chickpea Sundal?
- Yes, this one is cooked under pressure.
- How many calories are in White Chickpea Sundal?
- About 319 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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