Masala Chana Sundal is a simple South Indian stir fry made with chickpeas or white chana. Chickpeas also known as kabuli chana or white chana is a savory snack.
Masala Chana Sundal is from South Indian cuisine. It is not only a simple snack but also it balances the nutrition. Often it is prepared during Navratri and Ganesh Chaturthi celebrations where it is served as prasadam. As it is served as prasadam, typically onion and garlic is avoided. Apart from festive season we can make chana masala to get the rich proteins and other nutrients from them and enjoy the savoury.
The basic foundation of the dish lies in protein-rich chickpeas. Soak them overnight or 8 to 10 hours, pressure cook them well. Add all other condiments and spices to turn the boiled chickpeas into a flavourful “Masala Chana”. In addition to the tadka a freshly roated and ground “spice mix”, consisting of coriander seeds, urad dal, black pepper and red chillies interestingly transforms these tiny power house into “Masala Chana”.
This aromatic powder also known as sundal masala mix, can be used in any other sundal also. The final touch is South Indian curry tempering, a generous pinch of Hing and a dash of lemon juice. Masala Chana Sundal a perfect blend of high-protein wholesome tea-time snack and a centuries-old culinary heritage.
These masala chana sundal can be served as mid-meal snack to kids, or as tea-time snack too.
Masala Chana Sundal | Sundal recipes | Masala Chana
Ingredients
- 1 cup Chickpeas/Kabuli Chana
- Salt to tatse
- 1 Onion Sliced
For Sundal Masala
- 2 tbsp Coriander Seeds
- 1/2 tsp Urad Dal
- 1/4 tsp Black Pepper Seeds
- 2 Red Chillis
For Tadka:
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- 2 Red Chillis
- 2 Green Chillis Slit
- 5 or 7 Curry Leaves
- Fistful Coriander Leaves
Instructions
- Soak kabuli chana or chickpeas for 8 to 10 hours.
- Slice onions and slit green chillis.
- Heat a pan, add the ingredients under “For Sundal Masala.”
- Dry roast them till they turn light brown.
- Cool them well and grind it into make a fine powder.
- Drain excess water after sufficiently soaked chickpeas.
- Pressure cook them for 3 to 5 whistles with salt and turmeric powder.
- Once the pressure cools down, drain it and keep aside.
- Heat a pan, add the ingredient under “for tadka”.
- Once the dals start changing color, add slit green chillis, curry leaves and coriander leaves.
- When they start spluttering add onions.
- Fry them till they turn translucent, add salt and turmeric powder.
- Once the onions softens add the boiled chickpeas.
- Sauté well, add the sundal masala powder.
- Combine well and let the moisture dry well.
- Switch off the flame and add a spoonful of lemon juice.
- Mix it well and serve.
- Serve masala chana sundal hot.