CHANNA SUNDAL

Channa sundal is a popular snack of Tamilnadu. It is made with white chickpeas/channa dhal. Channa dhal is boiled and, then tampered with coconut and few other spices. It is a healthy recipe since, chickpeas are considered as a high-protein food.

It is a most frequently made dish in Tamilnadu especially, during festivals. Channa sundal is commonly made for krishna jayanthi, vinayagar chaturthi and saraswathi pooja as a offering(neivedyam) to the God.

ABOUT THE RECIPE:

Channa sundal is an easy to make recipe. This is the recipe that, we make in our home. Generally, Boiled chickpeas are tampered with grated coconut and few spices but, we in our home add sambar powder to it. The sambar powder enhances the flavour of the recipe.

INGREDIENTS FOR CHANNA SUNDAL:

• DRIED CHICKPEAS – 1 CUP
• GRATED COCONUT – 1/4 CUP
• SAMBAR PODI – 1 TBSP
• MUSTARD SEEDS – 1/2 TSP
• DRY RED CHILLIES – 2 NOS.
• CURRY LEAVES – 10 NOS.
• SALT – AS REQUIRED
• OIL – 1 TSP

HOW TO MAKE CHANNA SUNDAL:

• Soak the chickpeas in water for 7 to 8 hours.

• After 7 to 8 hours, drain the water and, add the chickpeas to a pressure cooker.
• Add the required amount of salt to it.

• Add 2 to 3 cups of water. Cover it and, pressure cook for about 8 whistles.

• After 8 whistles, turn off the flame. Once the pressure is released open it.

• Filter the water and, transfer the chickpeas to a separate bowl.

• Add 1/4 cup of grated coconut and 1 tbsp of sambar powder to the boiled chickpeas.

• Mix everything well.

• Heat a tadka pan and, add 1 tsp of oil to it.

• Once the oil is heated, add the mustard seeds to it.

• Once the mustard seeds start to splatter, add the dry red chillies to it.

• Then, add the curry leaves to it and, let it fry.

• Once it is fried, add it to the boiled chickpeas.

• Mix everything well.

YUMMY AND DELICIOUS CHANNA SUNDAL IS READY.

VARIATIONS:

• Adding sambar powder is optional. It tastes good, even without sambar powder.
• Black channa can also be used instead of white channa.

PRO TIPS:

• The chickpeas has to be soaked for at least 7 to 8 hours and, has to be cooked for 8 whistles.
• Salt can be adjusted even after boiling the chickpeas.

CHANNA SUNDAL

Recipe by foodpassion1513Course: indian snack, Sundal, Traditional recipe, vegan, Vegetarian

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

50

kcal

Channa sundal is a popular snack of Tamilnadu. It is made with white chickpeas/channa dhal. Channa dhal is boiled and, then tampered with coconut and few other spices. It is a healthy recipe since, chickpeas are considered as a high-protein food.
It is a most frequently made dish in Tamilnadu especially, during festivals. Channa sundal is commonly made for krishna jayanthi, vinayagar chaturthi and saraswathi pooja as a offering(neivedyam) to the God.

Ingredients

• DRIED CHICKPEAS – 1 CUP

• GRATED COCONUT – 1/4 CUP

• SAMBAR POWDER – 1 TBSP

• MUSTARD SEEDS – 1/2 TSP

• DRY RED CHILLIES – 2 NOS.

• CURRY LEAVES – 10 NOS.

• SALT – AS REQUIRED

• OIL – 1 TSP

Directions

• Soak the chickpeas in water for 7 to 8 hours.
• After 7 to 8 hours, drain the water and, add the chickpeas to a pressure cooker.
• Add the required amount of salt to it.
• Add 2 to 3 cups of water. Cover it and, pressure cook for about 8 whistles.
• After 8 whistles, turn off the flame. Once the pressure is released open it.
• Filter the water and, transfer the chickpeas to a separate bowl.
• Add 1/4 cup of grated coconut and 1 tbsp of sambar powder to the boiled chickpeas.
• Mix everything well.
• Heat a tadka pan and, add 1 tsp of oil to it.
• Once the oil is heated, add the mustard seeds to it.
• Once the mustard seeds start to splatter, add the dry red chillies to it.
• Then, add the curry leaves to it and, let it fry.
• Once it is fried, add it to the boiled chickpeas.
• Mix everything well.
• YUMMY AND DELICIOUS CHANNA SUNDAL IS READY.

Notes

• VARIATIONS:
• Adding sambar powder is optional. It tastes good, even without sambar powder.
  Black channa can also be used instead of white channa
• 
  PRO TIPS:
  The chickpeas has to be soaked for at least 7 to 8 hours and, has to be cooked for 8 whistles.
  Salt can be adjusted even after boiling the chickpeas.