Chana Sundal Recipe | Chickpea Sundal Recipe

Chana Sundal is a simple South Indian stir fry made with chickpeas or kondakadalai. Chickpeas also known as kabuli chana or white chana is a savory snack traditionally made for Ganesh Chaturthi. It is a protein rich snack that you can pack for your kids snack box as well. Learn to make Chana Sundal with step by step pictures and video.

Chana Sundal is an easy and quick yet healthy sundal made with chickpeas or kondakadalai as we call it in tamil. Sundal varieties are very healthy and I make it a point to include it at least twice a week. This chana sundal can be made for festivals like navaratri, ganesh chaturthi etc.

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About Chana Sundal

Sundal is a popular South Indian snack which is a simple stir fry made using different types of legumes or lentils or even grains. Chana Sundal is one of the popular and most commonly made sundal for Ganesh Chaturthi or Vinayaka Chaturthi.

This chana sundal recipe is simple and healthy too, makes it a perfect mid morning snack. Since it is very quick and easy to prepare you can make it as a side dish for lunch when you have a crunch of time.This is a no onion no garlic recipe as we are making it for pooja.

Ganesh chaturthi / Vinayagar chaturthi is around the corner so thought to post this easy sundal recipe. You can make chana sundal either with black chana or white chana. Generally for Ganesh chaturthi white chana is used for this sundal. We usually call it kondakadalai sundal.

We usually make sweet modakam, pooranam kozhukattai, savory kozhukattai, chana sundal and ellu urundai For Ganesh Chaturthi.

Chana Sundal Video

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Chana Sundal Ingredients

• Chana – White chana also known as kabuli chana is most commonly used for sundal recipes. However you can use black chana too.
• Coconut – Grated coconut is added for flavor and extra crunch.
• Oil – Regular cooking oil or groundnut oil or even coconut oil can be used for making sundal.
• Tempering – A simple tempering is made using mustard seeds, split urad dal, red chili, hing and curry leaves.

Methods to Cook Chana

There are 3 methods to cook chana: All the three methods need prior soaking. If you forget to soak chana please check the FAQ’s section for tips.

• Pressure cooking – This is the best and quickest method popularly followed in every household.
• Open pot method – This takes time at least 30 minutes to cook chana in open pot method. So I don’t prefer this method.
• Instant pot – This is my go to method these days as I use instant pot a lot.

How to make Chana Sundal Step by Step

1.Soak ½ cup chana for minimum of 8 hours or overnight.

2.Rinse it well then add to cooker along with salt ad water till immersing level. Do not add more water.

3.Pressure cook for 4-5 whistles. Let pressure release naturally. Check by pressing the chana. Set aside.

4.To a pan – heat 2 teaspoon oil  then add items listed under to temper.

• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• 1 small red chili
• ⅛ teaspoon asafoetida
• few curry leaves

Let it splutter.

5.Let urad dal turn golden brown.

6.Add cooked chana along with water. If water is more add very little and discard the rest. Give a good toss.

7.Add 4 tablespoon coconut to it.

8.Toss well and Switch off. Flavorful chana sundal is ready.

Expert Tips

• Soaking – Soaking for minimum 8 hours is a must so soak it overnight and then cook.
• Cooking Chana – You can even boil the chana instead of pressure cooking but it takes too long in open pot method. So I prefer the pressure cooking method or instant pot method. While pressure cooking chana adding salt helps to get cooked chana more soft.
• Oil – Cooking in coconut oil gives good flavor. However you can use regular cooking oil too.
• Tempering – You can use cumin seeds with mustard seeds for a great flavor.
• Hing – Adding hing helps in digestion so do not miss adding it.
• Others – You can use the same method for cooking green gram, mocha kottai or even chana dal which makes a variety for navaratri sundal recipes.

Serving & Storage

Chana sundal can be served as such or with a cup of tea or coffee for snack time. Refrigerate chana sundal and it keeps well for 2 days in fridge though I would recommend to consume it fresh as it has coconut. If storing in fridge, while serving reheat and serve.

FAQS

1.How to cook chana perfectly?

Soaking chana previous night or minimum 8 hours is  the key to get chana cook soft. I usually add salt while cooking as my mother does it. But have seen my friends cooking chana without salt too.

2.How many whistles for cooking chana?

It actually depends on the quality and size of chana. But usually it takes around 4-5 whistles in low medium flame but prior soaking is a must.

3.How to soak chana quickly? Forgot to soak previous night?

You can soak chana in hot water along with water inside a hot box for an hour. Soaked chana is ready rinse it well then pressure cook for 6-8 whistles.

4.How to cook chana without presoaking?

Another method without soaking  is to pressure cook chana along with cooking soda and water for at least 8-10 whistles. Cooking along with ¼ teaspoon soda for 1 cup helps to make chana soft while cooking.

5.What oil to use for tempering?

I use normal cooking oil which is ground out oil in our case. But you can use your preferred – cooking oil options are gingelly oil, groundnut oil or refined oil.

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