Experience the vibrant flavors of South India with this easy-to-make Kabuli Chana Sundal! This delightful dish features tender chickpeas stir-fried with aromatic mustard seeds, zesty ginger, spicy green chilies, and fresh grated coconut. It’s a culinary staple often prepared during festivals like Navaratri, but its simplicity and nutritional value make it perfect for a healthy snack, a light lunch, or a wholesome side dish any day of the week. The earthy aroma of asafoetida combined with the bright notes of fresh coriander will transport your senses straight to the bustling kitchens of Tamil Nadu.
Why You Will Love This Recipe
- Quick & Easy: Comes together in under 15 minutes, making it ideal for busy schedules.
- Nutrient-Packed: Chickpeas are a fantastic source of plant-based protein and fiber, keeping you full and energized.
- Vegan & Gluten-Free: Naturally caters to various dietary preferences without compromising on taste.
- Versatile: Enjoy it as a standalone snack, a light breakfast, or a complementary side with your main meal.
- Authentic South Indian Flavor: A traditional preparation that brings the true taste of regional cuisine to your table.
Ingredients
- 1 cup black gram (Kabuli Chana/Chickpeas), soaked overnight and cooked until soft
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1 inch fresh ginger, grated or finely chopped
- 1 tsp green chilli, finely chopped (adjust to taste)
- 1/4 tsp asafoetida (hing)
- Salt, to taste
- 2 tbsp fresh coconut, grated
- A little fresh coriander, chopped, for garnish
Step-by-Step Instructions
- First, ensure your Kabuli Chana (chickpeas) are prepped: soak them overnight, then cook until they are tender but still hold their shape. Drain any excess water.
- Heat 1 teaspoon of oil in a medium pan over medium heat.
- Add the mustard seeds to the hot oil and let them sizzle and splutter. This indicates they are tempered and their aroma is released.
- Once the mustard seeds have spluttered, immediately add the grated ginger, chopped green chillies, asafoetida (hing), and salt. Saut for about 30 seconds until fragrant.
- Add the cooked Kabuli Chana to the pan. Stir well to coat the chickpeas with the spices. Cook for 1 to 2 minutes, allowing the flavors to meld.
- Stir in the fresh grated coconut and cook for just 1 minute more. This allows the coconut to warm through and release its subtle sweetness without losing its fresh texture.
- Turn off the heat. Garnish generously with fresh green coriander.
- Serve hot and enjoy!
Serving Suggestions
Kabuli Chana Sundal is incredibly versatile. It makes a fantastic, protein-rich snack on its own, especially during fasting periods or as a healthy pick-me-up. For a complete and satisfying dinner, pair it with a comforting mixed vegetable sambar, steamed rice, and crispy papad a classic South Indian meal combination. It also works wonderfully as a side dish alongside various curries or flatbreads.
Chef's Tips & Variations
- Perfectly Cooked Chickpeas: Ensure your Kabuli Chana is cooked just right tender but not mushy. Overcooked chickpeas will lose their texture in the stir-fry. If using canned chickpeas, rinse them thoroughly before adding.
- A Touch of Tang: For an extra layer of flavor, squeeze a dash of fresh lemon juice over the Sundal just before serving.
- Spice It Up: If you love more heat, feel free to add a pinch of red chili powder along with the green chillies.
- Variations: This Sundal recipe is incredibly adaptable. You can swap Kabuli Chana for other legumes like black eyed peas (lobia), moong dal (split green gram), or even corn for a different twist.
- Add Curry Leaves: For an even more authentic aroma, add a few fresh curry leaves along with the mustard seeds during tempering.
- Coconut Love: Don’t skip the fresh grated coconut! It adds essential texture, sweetness, and a signature South Indian flavor profile.