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About this recipe: Sundal is a traditional south Indian dish (originally from Tamil Nadu) prepared for naivedyam (Prasad) for poojas. Sundal is very tasty and very nutritious too. I can eat it by the bowlful. Sundal is prepared using different legumes. I like this version with white channa the most.

Susmita Washington, United States

Serves: 4 

  • 1 cup dry white (kabuli) chana, soaked overnight
  • ½ raw mango, grated or very finely chopped (optional)
  • 2 green chillis, slit in halves
  • ¼ cup fresh grated coconut
  • Salt to taste
  • Juice of 1 lemon
  • For Tadka/popu/tempering
  • 1 tablespoon oil
  • 1 teaspoon urad dal (skinned split black lentils)
  • 1 teaspoon mustard (rai) seeds
  • 2 dry red chillis
  • 1 pinch asafoetida (hing) powder
  • 1 sprig curry leaves

Prep:5min  ›  Cook:45min  ›  Ready in:50min 

  1. Drain channa. Transfer to pressure cooker and cook until tender, but not falling apart. Alternatively, you can cook in a pot with 3 cups water. This should take 30 – 45 minutes. Drain away excess water.
  2. Heat oil in a frying pan. Add the urad dal, mustard seeds, and red chillis. When seeds splutter, add the curry leaves, green chilli, and asafoetida. Add the chickpeas, chopped mango, coconut,and salt. Mix well and cook for a few minutes. Turn off the flame. Add lemon juice to taste. Serve warm or at room temperature.

See it on my blog

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