How to Make Black Chickpeas Sundal (Traditional & Healthy Version)
Black Chickpeas Sundal, known locally as Kala Chana Sundal, is a cherished South Indian dish, especially popular during festivals like Navaratri. This nutritious and lightly spiced preparation is made by tempering boiled black chickpeas with mustard seeds, coconut, and curry leaves, creating a flavorful snack or lunch side that embodies the rich culinary traditions of Tamil Nadu and Karnataka. Its savory taste, crunchy texture, and aromatic tempering make it a favorite among all age groups. In South Indian households, Sundal is more than just a recipe; it's a symbol of celebration and sharing, often prepared as 'prasadam' (offering) during religious festivals. The combination of protein-packed kala chana, coconut, and minimal oil makes it both satiating and light. Its simplicity allows the natural flavors of the ingredients to shine, and the dish can be easily adapted to suit various health needs without losing authenticity. Black Chickpeas Sundal is an ideal choice for those seeking wholesome Indian vegetarian recipes that are both traditional and health-conscious.
Ingredients
- 1 cup Black chickpeas (kala chana) (soaked overnight)
- 2 tablespoons Fresh grated coconut (nariyal)
- 1/2 teaspoon Mustard seeds (rai)
- 8-10 Curry leaves (kadi patta)
- 1 Green chilli (finely chopped, hari mirch)
- 1 pinch Asafoetida (hing)
- to taste Salt (namak)
- 1 teaspoon Oil (prefer coconut or groundnut oil)
- 1/2 teaspoon Grated ginger (adrak)
- 1 teaspoon Lemon juice (optional, for tanginess)
Step-by-step instructions
Step 1 · Rinse and soak black chickpeas (kala chana) overnight in ample water
Rinse and soak black chickpeas (kala chana) overnight in ample water. Drain and pressure cook with fresh water and a pinch of salt for 3-4 whistles until soft but not mushy.
Step 2 · Drain the cooked chickpeas and set aside
Drain the cooked chickpeas and set aside. Reserve a little cooking liquid if you prefer a moister sundal.
Step 3 · Heat oil in a kadhai or deep pan
Heat oil in a kadhai or deep pan. Add mustard seeds (rai) and let them splutter.
Step 4 · Add hing (asafoetida)
Add hing (asafoetida), curry leaves, chopped green chilli, and grated ginger. Sauté for 1 minute until aromatic.
Step 5 · Add boiled black chickpeas and salt
Add boiled black chickpeas and salt. Toss well to coat the chickpeas with tempered spices.
Step 6 · Turn off the heat
Turn off the heat. Add fresh grated coconut and mix evenly. Finish with lemon juice if desired.
Step 7 · Serve warm or at room temperature as a healthy snack or lunch side
Serve warm or at room temperature as a healthy snack or lunch side.
Why this recipe is healthy
This dish is a healthy choice as it uses steamed black chickpeas, which are high in protein and fiber, helping you stay full longer. It’s prepared with very little oil and no heavy cream or butter, making it low in calories and saturated fat. The use of fresh coconut, ginger, and green chilli adds antioxidants, while the absence of refined ingredients makes it perfect for weight management and overall wellness.
A note on tradition
Black Chickpeas Sundal holds a special place in South Indian culture, especially during Navaratri when different types of sundal are offered as prasadam in temples and homes. It is a symbol of togetherness and sharing, often served in small paper cups to guests during festivals. Its simplicity, ease of preparation, and nutritional value have made it a staple in Tamil, Kannada, and Telugu households for generations.