Sundal | Channa Sundal | Chickpea Stir Fry | Chane Usli
Sundal is an easy-to-make, healthy, protein-packed Indian recipe served for breakfast or an evening snack prepared using black or white chickpeas as the main ingredient. This sundal recipe is also popularly prepared during Gowri Ganesh Chaturthi, Navratri, and served in temples as prasad. It is also prepared on fasting and vrat days as it is a no onion, no garlic recipe.
Servings: 4
Calories: 265kcal
Equipment
- Pressure cooker or Instant pot
Ingredients
- 1 cup Dried Chickpeas
- 1 tablespoon Coconut oil or Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 1 leaflet Curry leaves
- 1 Red chilies slit
- 2 Green chilli slit
- ¼ teaspoon Asafoetida / hing
- 1 tablespoon Jaggery grated or Brown sugar
- ¼ to ½ cup Grated coconut
- Salt to taste
Instructions
How to cook the chickpeas (channa)?
- Wash and soak the dried chickpeas overnight. Drain the water. (If using canned chickpeas, skip these steps).1 cup Dried Chickpeas
- Pressure cooker: Add drained chickpeas with 4 cups of water in a pressure cooker and cook for 3 to 4 whistles. Let the first whistle be on high flame and the remaining two on medium flame.
- Instant pot: Add drained chickpeas with 3 cups of water to your IP and pressure cook on high for 15 minutes. Quick release.
- In both the methods, drain the water (aquafaba) and keep it. Don't discard. You can make simple rasam to serve with steamed rice or even add it to soups or pastas.
How to make sundal?
- Heat oil in a non-stick pan or kadai.1 tablespoon Coconut oil
- Add mustard seeds; when they start to splutter, add urad dal and saute for a few seconds till it becomes light brown.1 teaspoon Mustard seeds, 1 teaspoon Urad dal
- Now chop and add the curry leaves, red chile, and green chili and saute for a few seconds.1 leaflet Curry leaves, 1 Red chilies, 2 Green chilli
- Add cooked chickpeas, asafoetida, jaggery, grated coconut, and salt, and mix well and cook for 4 to 5 minutes. You can sprinkle some water while cooking if needed.¼ teaspoon Asafoetida / hing, 1 tablespoon Jaggery grated, ¼ to ½ cup Grated coconut, Salt to taste
- Serve hot with rava sheera or sweet poha (panchakadayi) or spicy poha (teek poha) and enjoy. a cup of coffee or a cup of Indian tea and enjoy.
Notes
- You can substitute jaggery with brown sugar.
- Black chickpeas (kala channa), green peas, and moong dal can also be used to make sundal.
- Vary the amount of green chili and jaggery as per your taste.
- You can add vegetables like potatoes (aloo), sweet potato (shakarkandi), yam (surnu), raw banana(kele) while pressure cooking the chickpeas.
- Leftovers can be stored in the refrigerator for 3 to 4 days. Reheat with a splash of water on the stovetop or microwave until heated through.
- Traditionally grated coconut is added, but the amount is varied based on individual choice. If you do not like the flavor of coconut then skip it.
Nutrition
Calories: 265kcal | Carbohydrates: 35g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 381mg | Potassium: 509mg | Fiber: 11g | Sugar: 7g | Vitamin A: 141IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 4mg