Sundal Recipe – A Traditional South Indian Snack

Introduction

Sundal Recipe is made with Boiled chickpeas. This is a very simple yet delicious dish which is very famous in the streets of Tamil Nadu, South Part of India. Sundal Recipe is served as a prasadam, Offering to God and Goddess on the occasions of festivals, and special occasions.

It is also a popular snack made with boiled legumes, and tempered with mustard seeds, curry leaves and sprinkled fresh grated coconut. Sundal Recipe is a staple at South Indian temples and beach side stalls.  

where is Sundal Sold?

Sundal is commonly sold:

• In street food stalls and traditional South Indian eateries.
• At festivals and religious gatherings, particularly during Navratri.
• At South Indian temples as a sacred offering.
• On the beaches of Tamil Nadu, especially Marina Beach in Chennai.

Preparation Details

• Preparation Time: 10 minutes
• Soaking Time: 6-8 hours (for dried legumes)
• Cooking Time: 15 minutes
• Total Time: 25 minutes (excluding soaking time)
• Servings: 4

Ingredients

Main Ingredients:

• 1 cup dried chickpeas (kabuli chana) or black chickpeas (kala chana)
• 2 cups water (for pressure cooking)
• 1/2 teaspoon salt (or to taste)

For Tempering:

• 1 tablespoon oil (coconut or any cooking oil)
• 1 teaspoon mustard seeds
• 1 dried red chili (broken into pieces)
• 1-2 green chilies (slit)
• 1 sprig curry leaves
• 1 teaspoon urad dal (split black gram)
• A pinch of hing (asafoetida)

Garnishing:

• 1/4 cup grated fresh coconut
• 1 tablespoon chopped coriander leaves
• 1 teaspoon lemon juice (optional)

Step-by-Step Instructions

Step 1: Soaking and Cooking Chickpeas

1. Wash the dried chickpeas thoroughly and soak them in enough water for 6-8 hours or overnight.
2. Drain the soaked chickpeas and transfer them to a pressure cooker with 2 cups of water and 1/2 teaspoon salt.
3. Cook on a medium flame for 3-4 whistles or until the chickpeas are soft but not mushy.
4. Once done, drain the excess water and keep the boiled chickpeas aside.

Step 2: Tempering

1. Heat 1 tablespoon oil in a pan on medium heat.
2. Add 1 teaspoon mustard seeds and let them splutter.
3. Add 1 teaspoon urad dal and fry until golden brown.
4. Toss in 1 dried red chili (broken), 1-2 slit green chilies, and a sprig of curry leaves.
5. Add a pinch of hing (asafoetida) and sauté for a few seconds.

Step 3: Mixing and Garnishing

1. Add the boiled chickpeas to the pan and mix well with the tempering.
2. Stir in 1/4 cup grated coconut and mix evenly.
3. Cook for 1-2 minutes to blend flavors, then turn off the heat.
4. Garnish with chopped coriander leaves and a dash of lemon juice (optional) for a tangy twist.

Step 4: Serving

Serve warm as a snack or as a side dish with meals. Sundal can be enjoyed on its own or paired with a hot cup of tea.

Nutrition Table (Per Serving)

Nutrient	Amount
Calories	120
Protein	6g
Carbohydrates	18g
Fiber	5g
Fat	4g
Iron	1.2mg
Calcium	30mg

Special Notes

• Legume Choices: Apart from chickpeas, you can make Sundal with green gram, black-eyed peas, or peanuts.
• Spice Levels: Adjust the number of green chilies according to your spice preference.
• Healthier Version: Skip the oil and use a non-stick pan for a low-fat version.
• Festival Offering: If preparing Sundal for puja, avoid adding onions and garlic.

Conclusion

Sundal Recipe is a easy to make, nutritious, flavour full South Indian snack that is loved by street food lovers. If you prepare Sundal Recipe for Prasadam on festivals, or a evening tea side snack. This dish never fails to intricate your taste buds.   

Try this simple recipe and enjoy a taste of South India at home! And give us the comments how it was in taste.

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