Chickpea Sundal

    (4)
    8 hours 55 mins

    A traditional south Indian dish. This sundal is made with chickpeas, split black lentils, mustard seeds, chillies, mango and coconut. It's delicious, flavoursome and highly nutritious.


    Washington, United States
    3 people made this

    Ingredients
    Serves: 4 

    • 200g dried chickpeas
    • 750ml water
    • 1 tablespoon cooking oil
    • 1 teaspoon skinned split black lentils (urad dal)
    • 1 teaspoon mustard seeds
    • 2 dried red chillies or crushed chillies to taste
    • 2 green chillies, halved lengthways
    • 1/2 mango, grated
    • 35g fresh grated coconut
    • 1 sprig fresh curry leaves
    • 1 pinch asafoetida powder
    • salt to taste
    • 2 tablespoons fresh lemon juice

    Directions
    Prep:10min  ›  Cook:45min  ›  Extra time:8hr  ›  Ready in:8hr55min 

    1. Place the chickpeas into a large container and cover with several centimetres of cool water; allow to soak for 8 hours or overnight. Drain.
    2. Combine the chickpeas and 750ml water in a large saucepan over medium heat; cook until the chickpeas are tender, but not yet mushy, 30 to 45 minutes. Drain.
    3. Heat the oil in a frying pan over medium heat. Fry the urad dal, mustard seeds and dried red chillies in the hot oil. When the seeds begin to splutter, add the chickpeas, green chillies, mango, coconut, curry leaves and asafoetida powder; season with salt. Mix well and cook until completely heated, 2 to 3 minutes. Remove from heat and add the lemon juice. Serve warm or at room temperature.
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    Reviews and Ratings
    Global ratings:
    (4)

    Reviews in English (2)

    by
    10

    We liked this dish. I`ve never tried chickpeas with sweet things before. Very interesting flavor and very easy to make too. I guess it will be the easiest thing if you use canned chickpeas.  -  16 May 2011  (Review from Allrecipes US | Canada)

    by
    0

    This was very good. The combination of ingredients was not familiar to me, but it ended up being a very nice weeknight meal. I made as directed in the recipe, except I used prepared shredded unsweetened coconut because I couldn't find any good fresh coconut at my grocery store.  -  13 Sep 2016  (Review from Allrecipes US | Canada)

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