How to Make Chana Sundal Vrat 3 (Traditional & Healthy Version)
Chana Sundal Vrat 3 is a beloved South Indian dish, especially popular during Navratri and other vrat (fasting) days. This protein-packed snack is made using boiled kala chana (black chickpeas) tempered with aromatic spices and fresh coconut. It is light, nourishing, and absolutely delicious, making it an ideal lunch or tiffin option for those seeking wholesome Indian recipes. The dish is often prepared in Tamil Nadu and Karnataka, where Sundal is offered as prasadam (offering) during festivals and temple events. Its simplicity, yet depth of flavor, comes from the traditional tadka (tempering) of mustard seeds, curry leaves, and green chilies, which infuse the chana with a vibrant aroma and taste. Chana Sundal Vrat 3 is not only easy to digest but also gluten-free and naturally vegetarian, aligning perfectly with fasting traditions. The addition of grated nariyal (coconut) provides a subtle sweetness and texture, balancing the earthy notes of black chickpeas. This dish is a smart choice for health-conscious individuals, offering sustained energy, plenty of dietary fiber, and a satisfying taste. Enjoying Chana Sundal during lunch keeps you fuller for longer without adding unwanted calories, making it a staple for Indian households during festival times and regular meals alike.
Ingredients
- 1 cup Kala chana (black chickpeas) (Soaked overnight)
- 3 tablespoons Fresh grated coconut (Nariyal)
- 8-10 leaves Curry leaves (Kadi patta)
- 1 Green chili (Finely chopped, Hari mirch)
- 1/2 teaspoon Mustard seeds (Rai)
- 1 teaspoon Coconut oil (Preferred for authentic flavor)
- A pinch Asafoetida (Hing, optional for fasting)
- To taste Salt (Sendha namak for vrat)
- 1 teaspoon Lemon juice (Nimbu ras)
- 1/2 teaspoon Grated ginger (Adrak, optional)
Step-by-step instructions
Step 1 · Soak the kala chana overnight in enough water
Soak the kala chana overnight in enough water. Drain and pressure cook with fresh water and a pinch of salt (sendha namak for vrat) until soft but not mushy, about 3-4 whistles.
Step 2 · Heat coconut oil in a kadhai or pan
Heat coconut oil in a kadhai or pan. Add mustard seeds and let them splutter. Add curry leaves, green chili, and a pinch of hing (if using). Sauté for a few seconds until aromatic.
Step 3 · Add the boiled and drained kala chana to the pan
Add the boiled and drained kala chana to the pan. Toss well so the tempering coats all the chickpeas.
Step 4 · Add grated coconut and ginger (if using)
Add grated coconut and ginger (if using). Mix thoroughly, allowing the coconut to warm and release its flavor.
Step 5 · Cook for another minute
Cook for another minute, adjusting salt as needed. Turn off the heat and finish with a splash of lemon juice for freshness.
Step 6 · Serve warm in bowls
Serve warm in bowls, garnished with extra coconut or curry leaves if desired. Enjoy as a light lunch or prasad during vrat.
Why this recipe is healthy
Chana Sundal Vrat 3 is a wholesome, low-calorie dish that fits perfectly into vegetarian and fasting diets. It is naturally gluten-free, high in protein, and contains no refined ingredients or heavy spices. The combination of boiled kala chana and coconut delivers a balanced meal with complex carbohydrates, good fats, and essential micronutrients, making it ideal for weight management and overall wellness.
A note on tradition
Chana Sundal is a staple during South Indian festivals like Navratri, Varalakshmi Vratam, and Ganesh Chaturthi, where it is prepared as an offering to deities and distributed as prasadam. Each region adds its own twist—sometimes using white chana or adding grated carrot. It is cherished for its simplicity, nutritional value, and auspicious association with purity and fasting traditions.