Chana Sundal Recipe । Spiced Chickpeas with coconut
Chana Sundal is usually made during the navratri and the Ganesh chaturthi.
Ingredients of the chana sundal
- White chickpeas- ½ cup (125 gms) (soaked)
- Oil- 1 tbsp
- Fresh Coconut- 2 to 3 tbsp
- Mustard seeds- ¼ tsp
- Cumin seeds- ¼ tsp
- Urad Oil- ½ tsp
- Asafoetida- ½ pinch
- Green chili- 2 (chopped)
- Salt- more than ½ tsp
- Curry leaves- 10 to 12
How to make the chana sundal
Take ½ cup of the white chickpeas, soak them in the water for 4-5 hours and add them in the pressure cooker to boil. Add 1 cup of water and switch on the flame. Add salt more than the ½ tsp or according to the taste and mix them properly.
Close the lid of the cooker and cook them until single whistle arrives. Turn the flame to low and cook them for more 3-4 minutes after the single whistle arrived. Switch off the flame after the 3 minutes and wait until the pressure in cooker releases.
Check the chickpeas after the pressure is released by pressing them between your fingers.
Remove the extra water from the boiled chickpeas.
For the chana sundals
Add 1 tbsp of oil in the wok and preheat it. Add ¼ tsp of the black mustard seeds, ¼ tsp of the cumin seeds and turn the flame to low. Add ½ tsp of the urad dal and roast it until it is brown. Add the 2 chopped green chilies and ½ pinch of the asafoetida. Roast them while stirring them. Add 10-12 of the curry leaves and again roast them.
Add the boiled chickpeas in it, stir and cook them for the 1-2 minutes. Add ½ tbsp of the grated fresh coconut and mix them properly. Take them out in a bowl and serve them.
You can add the red chili powder if you want to make it spicier.
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