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Chana sundal
Chickpea coconut stir-fry
Kondakadalai sundal (கொண்டைக்கடலை சுண்டல்): Tamil chickpeas with mustard seeds, curry leaves and fresh coconut
On the sand of Chennai's Marina Beach, vendors sell sundal in paper cones at sunset, and during the nine nights of Navaratri every Tamil home makes a different sundal to offer at the golu doll display and hand out to visiting neighbours. This one is chickpeas tossed in a hot tempering of mustard seeds, urad dal, dried chilli and curry leaves, finished with fresh coconut and a squeeze of lime. A portion is about 190 kcal. Using cooked or tinned chickpeas keeps it under 20 minutes; if you start from dried, soak 120 g overnight and pressure-cook them until soft. The common mistake is wet, mushy chickpeas, which make the coconut clump; drain them well and let them steam dry for a few minutes. Chef's tip: add the coconut off the heat; cooked coconut loses its fresh, milky sweetness.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 lb cooked chickpeas2 tins, drained, rinsed and patted dry
- 1 tbsp coconut oilor sunflower oil
- 1 tsp black mustard seeds
- 1 tsp split urad dal
- 2 dried red chilliesbroken in half
- 1 pinch asafoetidagluten-free
- 12 curry leaves
- ⅜ in fresh gingerfinely chopped
- ½ tsp salt
- 4 tbsp fresh grated coconut
- 1 tbsp lime juice (optional)
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Method
0/5 doneStep 1: Spread 1 lb cooked chickpeas on a tea towel for a few minutes so the surface dries; wet chickpeas will make the tempering splutter and the coconut clump.
3 minStep 2: Heat 1 tbsp coconut oil in a wide pan over a medium heat. Add 1 tsp black mustard seeds; when it pops, add 1 tsp split urad dal and 2 dried red chillies and stir until the dal turns golden, about 30 seconds.
1 minStep 3: Add 1 pinch asafoetida, 12 curry leaves and ⅜ in fresh ginger and stir for a few seconds, until the leaves crisp and turn bright.
Step 4: Tip in the chickpeas and ½ tsp salt and toss over a medium heat for 3–4 minutes, until they are hot right through and coated in the spices.
4 minStep 5: Take the pan off the heat and stir in 4 tbsp fresh grated coconut and 1 tbsp lime juice. Taste for salt and serve warm.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 9 g
- Carbs
- 24 g
- Fat
- 6 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chana sundal take?
- About 17 minutes in total: 5 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cooked chickpeas?
- Cannellini or butter beans, same amount.
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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Perfect for:Navratri & Durga PujaGanesh Chaturthi