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Black chana sundal

Coconut chickpea sundal

Tender black chickpeas tossed with coconut and a mustard tempering.

Vegetarian

Start cooking Ingredients

Prep: 10 min
Cook: 30 min
Makes / serves: Serves 3
Allow extra time: 8-10 hours soaking

From the community kitchen

Ingredients

Tick ingredients as you go.

Dried black chickpeas1/2 cup
Water, to cover generouslyas needed
Grated coconut1/4 cup
Oil1 tsp
Mustard / urad dal1/2 tsp / 1 tsp
Dried red chillies2
Asafoetida1/8 tsp
Curry leaves1 sprig
Saltto taste

Use a 240 ml cup, 15 ml tablespoon and 5 ml teaspoon unless a quantity is given by weight.

Let’s cook.

Black chana sundal

Soak chickpeas 8-10 hours. Drain and rinse; add fresh water to cover generously.
Pressure-cook until chickpeas crush easily between fingers. Release pressure safely and drain.
Heat oil; splutter mustard and brown urad dal. Add chillies, asafoetida and curry leaves.
Toss in chickpeas and salt; cook 2 minutes. Add coconut and warm through.

Sources & variations

Raks Anand · Chana sundal, including black chana ↗