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Delicious Chickpea Sundal made with spices and fresh herbs

Chickpea Sundal

Chickpea Sundal is a vibrant and flavorful dish that combines earthy chickpeas with aromatic spices and coconut, making it a healthy and satisfying snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Indian, South Asian
Calories: 275
Ingredients Method Notes

Ingredients
  

For Cooking
  • 2 tablespoons coconut oil Brings warmth to the dish.
  • 2 teaspoons black or brown mustard seeds Packs a punch of flavor.
  • 2 teaspoons split and skinless urad dal (white) Optional, adds crunchy texture.
  • 15 curry leaves Imparts a unique aroma.
  • 2 dried red chilies dried red chilies (break in half) Optional, for smoky spiciness.
  • 1-2 green chilies (minced) Adds zest.
  • 1/4 teaspoon hing Provides onion-garlic flavor.
  • 3 cups cooked chickpeas (or 2 cans) Heart of the dish, rich and nutritious.
  • 1 teaspoon salt (to taste) Balances flavors.
  • 1/2 cup unsweetened (frozen grated coconut) Enhances overall texture.
  • 1 tablespoon lemon juice Adds refreshing brightness.
  • lemon wedges (for serving) Extra zest for serving.

Method
 

Preparation
  1. Heat the coconut oil in a dutch oven or a heavy-bottomed pot over medium heat until it shimmers but does not smoke.
  2. Add the black or brown mustard seeds and urad dal (if using) and cook until the dal turns light golden brown, about 1-2 minutes, until the mustard seeds start to splutter.
  3. Add the curry leaves, dried red chilies, minced green chilies, and hing to the pot, stirring together for a minute to combine.
  4. Stir in the cooked chickpeas, grated coconut, and salt, and stir-fry everything together for 2-3 minutes until heated through.
  5. Remove from heat and mix in the lemon juice for a refreshing finish.
  6. Transfer to a serving bowl and garnish with lemon wedges. Enjoy warm or at room temperature.

Notes

To enhance your Chickpea Sundal: Adjust the heat by reducing green chilies or omitting dried red chilies. Fresh grated coconut enhances the taste. For varied texture, you can lightly crush some chickpeas into a paste.