Kabuli Chana Sundal, a simple stir fry made with chickpeas and spices. Kabuli chana sundal a traditional savoury recipe made during Ganesh Chathurti time in most of South Indian temples and pandals.
White chana or Kabuli chana a protein packed, fibre rich and less cholesterol lentils. These are mainly used in making chat and curry. To simplify we make sundal with them. Sundal varieties are very healthy and try to include them in your regular diet at least twice a week.
Chana sundal are mainly made during festivals like navaratri, ganesh chathurti etc. If not for festival season, add onions and masala to enjoy spicy chana. We can make sundal not only with chana but also with green moong, moong dal, peanuts too. Add a spoonful of freshly grated coconut to add a flavour and crunch to sundal. It has a mix of sweetness, sour and spicy too.
While making chana sundal we need to soak kabuli chana for 12 to 15 hours, to get them cooked properly. Soaking any lentils softens them, make them more digestible and nutritious. It also helps in reducing the anti-nutrients like phytic acid which improves mineral absorption and reduces gas and bloating.
To break down the complex starches soak chana, so that it reduces cooking time and improves the texture of lentils.
Ingredients in making chana sundal:
Kabuli Chana : Kabuli chana or white chana we call them, soak them for 12 to 14 hours. If not, at least 8 hours of soaking would make the chana cook faster.
Tadka: Normal tadka like chana dal, urad dal, mustard seeds and curry leaves.
Hing/Asafoetida: We must add asafoetida or hing to get the nice aromatic flavour and taste. It also makes the dish very flavourful.
Coconut: Always prefer to use freshly grated coconut to get nice taste.
Try out other festival special recipes:
Now let us delve into the detail recipe card below.
Kabuli Chana Sundal | Sundal Varieties | How to make Chana Sundal
Ingredients
- 1 Cup Kabuli Chana/White Chana
- 1 tsp Turmeric Powder
- Salt to Taste
- 1/4 tsp Asafoetida
- 2 or 3 or 3 Green Chillis
- 1 tbsp grated Coconut
- 2 tbsp Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 or 3 Red Chillis
- 4 or 5 Curry Leaves
- Fistful Coriander Leaves
Instructions
- Wash and soak kabuli chana for 12 to 15 hours.
- Drain excess water, add 2 cups of water.
- Add salt and turmeric powder.
- Pressure cook them for 5 whistles.
- Once the pressure goes off drain excess water and allow kabuli chana to cool.
- Slit green chillis.
- Heat oil in a kadai, add chana dal and urad dal.
- Saute them till they turn golden brown.
- Add mustard and cumin seeds.
- Once they start spluttering add slit green chillis.
- Fry them once.
- Add whole red chillis, curry leaves and asafoetida.
- Fry them well and add turmeric powder and salt.
- Add drained kabuli chana and fry them till the moisture goes off.
- Before switching off the flame add fresh grated coconut.
- Switch off the flame and offer to deity.
- Serve sauteed kabuli chana sundal.
