Kala Channa / Black Chickpea Sundal

Sundal is a healthy, traditional South Indian dish which can be had as a snack. Sundal is generally prepared during festivals / poojas. It can be made using different legumes.

In this recipe, I have used black chickpea / Kala channa which is rich in folates and anti-oxidants. They are protein rich and vegan.

Ingredients (Serves 3 to 4)

Soaking time – Overnight
Preparation time – 5 mins
Cooking time – 20 mins
  • Kala Channa – 1 cup, raw
  • Onion – 1, finely chopped (Optional)
  • Red Chilli – 2
  • Coconut – 3 tbsp, grated
  • Mustard – 1/2 tsp
  • Urad dal – 1 tsp
  • Curry leaves – a sprig
  • Asafoetida / Hing – a pinch
  • Coriander leaves – for garnishing
  • Salt – as required
  • Sesame oil – as required


  • Wash and soak the channa in enough water for 12 hours or overnight.
  • Drain the water and pressure cook in medium flame with enough water and salt for 6 whistles. Keep it aside.
  • In a pan, add oil, mustard, red chilli, urad dal, hing and curry leaves.
  • Once splutters, add the finely chopped onions (if you use) and saute till it change color.
  • Drain the water from the channa and add the channa to the pan.
  • Add salt and stir fry for a minute.
  • Add grated coconut, give a stir and switch off.
  • Garnish with coriander leaves.

We enjoyed this high protein South Indian style chickpea sundal as a snack !!!

Key points

  • You can use fresh or desiccated coconut.
  • If you are preparing for any festivals, the onions can be skipped.

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