How to Make White Chickpea Sundal (Traditional & Healthy Version)
White Chickpea Sundal, locally known as 'Kondakadalai Sundal', is a beloved South Indian snack and lunch side, especially popular during the vibrant festival of Navratri. Prepared with simple, wholesome ingredients, this dish showcases the essence of Indian home cooking—nutritious, flavorful, and deeply rooted in tradition. Each bite of this sundal bursts with the nutty richness of boiled kabuli chana (white chickpeas), aromatic tempering of mustard seeds, fresh curry leaves (kadi patta), and the gentle heat of green chilies. A staple in Tamil Nadu and Andhra Pradesh, White Chickpea Sundal is often offered as 'naivedyam' (prasad) during poojas and festive gatherings. Not only is it quick to prepare, but it is also naturally vegetarian, high in plant-based protein, and contains no heavy masalas or deep-frying. Its mild, savory taste appeals to all age groups, making it a wholesome addition to everyday lunches or special occasions. With its perfect balance of taste, texture, and nutrition, this sundal is a true reflection of South Indian culinary heritage.
Ingredients
- 1 cup (soaked overnight) White chickpeas (Kabuli chana)
- 3 tablespoons Grated coconut (Fresh or desiccated)
- 1/2 teaspoon Mustard seeds (Rai)
- 8-10 Curry leaves (Kadi patta)
- 1-2 Green chilies (Slit or finely chopped)
- a pinch Asafoetida (Hing)
- 2 teaspoons Oil (Preferably coconut oil)
- to taste Salt
- 1 Dry red chili (Optional, for extra flavor)
- 1 teaspoon Lemon juice (Freshly squeezed (optional))
Step-by-step instructions
Step 1 · Soak the white chickpeas (kabuli chana) overnight in plenty of water
Soak the white chickpeas (kabuli chana) overnight in plenty of water. Drain and rinse before cooking.
Step 2 · Pressure cook the chickpeas with enough water and a pinch of salt u...
Pressure cook the chickpeas with enough water and a pinch of salt until soft but not mushy (typically 3-4 whistles). Drain excess water.
Step 3 · Heat oil in a kadhai or non-stick pan
Heat oil in a kadhai or non-stick pan. Add mustard seeds and let them splutter. Add hing, curry leaves, chopped green chilies, and dry red chili if using.
Step 4 · Add the cooked chickpeas to the tempering
Add the cooked chickpeas to the tempering. Toss well to combine and cook for 2-3 minutes on medium flame.
Step 5 · Add grated coconut and adjust salt
Add grated coconut and adjust salt. Mix thoroughly and cook for another 2 minutes. Turn off the heat.
Step 6 · Optionally
Optionally, drizzle lemon juice for a tangy finish. Serve warm or at room temperature.
Why this recipe is healthy
This dish is a healthy choice because it is steamed, not fried, uses minimal oil, and is packed with protein and fiber from chickpeas. The absence of heavy gravies and artificial additives keeps it light and easily digestible. As a satiating, low-calorie snack or side, White Chickpea Sundal supports weight management, blood sugar control, and overall wellness, making it ideal for calorie-conscious individuals.
A note on tradition
White Chickpea Sundal holds a special place in South Indian homes, especially during the festival of Navratri, when various sundals are prepared as part of 'Golu' celebrations and offered to visiting guests. It is also served during Ganesh Chaturthi and as a prasadam in temples. Beyond festivals, sundal is a staple in Tamil and Telugu households, enjoyed as a healthy snack or lunchbox addition, reflecting the region’s emphasis on simple, nourishing foods.