Brown Chickpeas Sundal Recipe | Kala Chana Recipe

Brown Chickpeas Sundal is a south Indian recipe which we usually prepare during the festival season as a nivedyam for god. We can also make this sundal with white/black chickpeas. Here I have prepared this dish without onion and garlic. It is a very simple and healthy dish which you can prepare by soaking the chickpeas overnight and boiling the peas and then stir-fried with grated coconut and other spices.

Ingredients:

• Brown chickpeas -1 cup
• Mustard seeds-½tsp
• Cumin seeds/jeera-½tsp
• Chopped green chillies-3
• Hing/Asafoetida a pinch
• Chopped ginger-½ tsp
• Turmeric powder-¼tsp
• Curry leaves a strand
• Coriander leaves
• Oil-3tbsp
• Grated coconut-3tbsp
• Salt to taste
• Lemon Juice-3tsp

Preparation:

1. Wash the chickpeas and soak it in water for 8hours or overnight
2. In a pressure add the chickpeas along with salt, water and cook for 2 whistles or till peas are soft
3. Next, strain the water from the chickpeas and keep aside. Don’t throw that water as it can be used for mixing the dough in chapati making.
4. Heat a Kadai with oil, add mustard seeds and jeera and when they start to splutter add chopped green chillies, curry leaves along chopped ginger.
5. Fry till the raw smell goes out, add Hing and mix everything well
6. Add cooked chickpeas and mix well. Then add the grated coconut and required salt. Note: Please remember we already add salt while cooking the peas so add salt very little here.
7. Cover and cook for 2mins and finally add coriander leaves.
8. Turn off the flame and add lemon juice and enjoy delicious Sundal

Brown Chickpeas Sundal Recipe | Kala Chana Recipe

Brown Chickpeas Sundal is a south Indian recipe which we usually prepare during the festival season as a nivedyam for god. We can also make this sundal with white/black chickpeas. Here I have prepared this dish without onion and garlic. It is a very simple and healthy dish which you can prepare by soaking the chickpeas overnight and boiling the peas and then stir fried with grated coconut and other spices.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Course: Festival Recipes, Indian Festival, Snack, Vegetarian

Cuisine: Indian

Servings: 3 People

Author: Pavani

1x2x3x

Ingredients

• Brown chickpeas -1 cup
• Mustard seeds-½tsp
• Cumin seeds/jeera-½tsp
• Chopped green chillies-3
• Hing/Asafoetida a pinch
• Chopped ginger-½ tsp
• Turmeric powder-¼tsp
• Curry leaves a strand
• Coriander leaves
• Oil-3tbsp
• Grated coconut-3tbsp
• Salt to taste
• Lemon Juice-3tsp

Instructions

• Wash the chickpeas and soak it in water for 8hours or overnight
• In a pressure add the chickpeas along with salt, water and cook for 2 whistles or till peas are soft
• Next, strain the water from the chickpeas and keep aside. Don’t throw that water as it can be used for mixing dough in chapati making.
• Heat a Kadai with oil, add mustard seeds and jeera and when they start to splutter add chopped green chillies, curry leaves along chopped ginger.
• Fry till the raw smell goes out, add Hing and mix everything well
• Add cooked chickpeas and mix well. Then add the grated coconut and required salt. Note: Please remember we already add salt while cooking the peas so add salt very little here.
• Cover and cook for 2mins and finally add coriander leaves.
• Turn off the flame and add lemon juice and enjoy delicious Sundal

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