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Brown Chickpeas Sundal Recipe | Kala Chana Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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.
Course: Festival Recipes, Indian Festival, Snack, Vegetarian
Cuisine: Indian
Keyword: Brown chickpeas sundal
Servings: 3 People
Author: Pavani
  • Brown chickpeas -1 cup
  • Mustard seeds-1/2tsp
  • Cumin seeds/jeera-1/2tsp
  • Chopped green chillies-3
  • Hing/Asafoetida a pinch
  • Chopped ginger-1/2 tsp
  • Turmeric powder-1/4tsp
  • Curry leaves a strand
  • Coriander leaves
  • Oil-3tbsp
  • Grated coconut-3tbsp
  • Salt to taste
  • Lemon Juice-3tsp
  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 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