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What is Chickpeas Sundal?
Chickpeas Sundal is a quick and easy, spicy snack made with chick peas tossed in curry leaves, mustard and garnished with coconut gratings.
A favorite evening snack in South India, usually had with evening coffee. It is also a popular prasadham ( food offering made for the deities in the temple during worship & later distributed to everyone) It can also made with corn, green peas and butter beans.
Chick Peas Sundal, a snack that caters to every mindset
“Sundal” is a traditional South Indian snack. It is relished by everyone who has roots in South India, in one form or another.
Sundal means different things to different people. The”pattu/silk” mamis/brahmin ladies of the South especially Tamil Nadu prepare different varieties of Sundal using different kinds of lentils during the festival of Navarathri (celebrated in devotion to the Goddess Shakti).
Then there are those who would conjure up memories of walking along the Marina beach in Chennai, tossing one chick pea after another whispering sweet nothings holding hands with their loved ones.
Next there are the more philosophical kinds who have lost themselves in the beauty of the sea, sand & Sundal admiring the famed catamarans (read Sarojini Naidu’s poetry on” Coramandel Fishers“) returning home after a day out in the sea .
Either way, Sundal is a snack that caters to every mindset!
The voice of the Sundal Vendor saying, “Thenga(Coconut) Manga(Mango) Pattani (Green Peas) Sundal, amidst the sound of ocean waves and the ocean breeze will forever ring in my ears.
Then and now
Fast forward a few decades, I am oceans away from my motherland, yet there are comfort foods that will put you right back amidst memories.
It was the “Kite festival” day in Chicago, my lil’ one and his friends wanted to fly the kites. Knowing how excited they will get running all around in the open fields, I had decided to make Sundal before we left for the festival.
We planned to have a mini picnic along with the Kite Festival , so I packed Sundal and a few other snacks for the kids to have once they are done flying their kites. Needless to say, the Sundal that is packed with proteins, was empty within no time. Nothing, like the joy of kids finishing up what’s there on their plate & asking for some more. The recipe and preparing it before dawn is all worth it !
Chickpea Sundal Recipe
Chickpeas Sundal|How to make
10
minutes20
minutes687
kcal30
minutesIngredients
2 cups 2 Chickpeas soaked overnight or can use canned ones
2 tsp 2 Coconut Oil
2 2 Garlic cloves
4 4 Dry Red Chilies
1 1 Onion sliced fine
1 tsp 1 Mustard Seeds
8 8 -10 Curry Leaves
A pinch Asoefoetida (Hing)
1/2 tsp 1/2 Turmeric powder
To tase Salt
4-5 tbsp 4-5 Coconut grating fresh or desiccated
Directions
- Pressure cook the chickpeas up to 4 whistles with a little salt & 5 cups of water.Drain & set aside.
- Heat oil in a wok, add garlic cloves ,mustard seeds & curry leaves, wait till they splutter & add onions & saute
- when the onions turn golden brown, add turmeric powder, dry red chillies and fry for a for a few minutes
- Add the drained chickpeas into the wok mix all together, add salt & asaefoetida to the mix. Keep the lid closed for 10 minutes.The steam will help cook the chickpeas further until it turn soft.
- When the chickpeas are cooked , garnish with the coconut gratings & serve hot.
Nutrition Facts
- Amount Per ServingCalories687
- % Daily Value *
- Total Fat 19g 30%
- Saturated Fat 9g 45%
- Sodium 29mg 2%
- Potassium 1115mg 32%
- Total Carbohydrate 104g 35%
- Dietary Fiber 27g 108%
- Sugars 21g
- Protein 31g 62%
- Vitamin A 8%
- Vitamin C 211%
- Calcium 23%
- Iron 56%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The Bottom Line
Are you looking for a quick and easy snack to prepare, that will fill you up easily ? Try The Chickpea Sundal recipe today! You can always store the excess in an airtight glass container in the refrigerator for the next day !
Note : Updated since June 3rd, 2012, when this recipe was 1st published in SMSS
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