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Blogging Marathon# 62: Week 2/ Day 3

Theme: Salads

Dish: Chickpea Sundal

For the last day of this week’s blogging marathon, I have a traditional Indian salad that is usually served during festivals.

I love chickpeas in any form and this recipe with coconut and minimum spices is easy to make and is one of my favorites. I made it for Sankranthi along with pulihora and bobbatlu, for prasadam that day.

Recipe from Vegan Richa:

Print Recipe
Chickpea Sundal Yum
Recipe to make chickpea & coconut salad aka Chana Sundal. This is a very traditional Indian salad that is served during festivals.
Chickpea Sundal
Course salad
Cuisine south indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 cup Chickpeas Cooked
  • 2 tbsps Coconut Dried
  • 1 tsp Urad dal
  • ½ tsp Mustard Seeds
  • 2 Chilies Dry Red
Course salad
Cuisine south indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 cup Chickpeas Cooked
  • 2 tbsps Coconut Dried
  • 1 tsp Urad dal
  • ½ tsp Mustard Seeds
  • 2 Chilies Dry Red
Chickpea Sundal
Instructions
  1. In a skillet, heat oil on medium heat. Add the mustard seeds and urad dal. When the seeds start to splutter and dal turns golden, add the curry leaves, dry red chili and hing. Cook for 30 seconds.
  2. Next add the dry coconut and 2tbsp water. Cover and cook for 1 minute to rehydrate the coconut. Skip this step if using fresh coconut and add it after cooking the chickpeas at the very end.
  3. Add the cooked chickpeas and salt. Cover and cook for 5 minutes. Serve warm or at room temperature.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 62.

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12 thoughts on “Chickpea Sundal”

  1. I came across your blog while looking for some chickpea recipes and liked a lot. How amazing! I will keep an eye on your post.Hospitality Management courses in kolkata

  2. Chickpea sundal looks refreshing and healthy.I am yet to try theses delicious version of South Indian Sundals.

  3. Husband hates sundal but I make it now and then. Especially towards the end of the week when veggies are low and you have to depend on pulses.

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