Kondakadalai Sundal | Chickpeas Sundal

A sundal can be described as an Indian salad made of legumes, prepared as a neiveidhyam (offering) during Indian festivals. Mainly they are made during the Navrathri festival. Sundals are very healthy and low in fat, so you can serve them as snacks or with tea/coffee. We make this chickpeas sundal during Vinakaya Chaturthi along with different modakams and kozhukattais. Let’s see how to make this simple sundal.

Kondakadalai Sundal

South Indian spiced salad with chickpeas and coconut

Print Pin Recipe

Servings 3

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients

• 1 cup white chickpeas
• 2 tbsp grated coconut
• Salt to taste

To temper

• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp split urad dal
• ¼ tsp asafoetida / hing
• 2 dry red chillies broken
• 1 sprig curry leaves

Instructions

• Soak the chickpeas overnight or atleast 8 hours. Next day, drain the water and add water just enough to immerse it. Pressure cook with salt until just soft. Drain and set aside.
• In a pan heat oil and add mustard seeds. When it crackles add red chillies, asafoetida, urad dal and curry leaves. Fry till dal turns golden.
• Add the chickpeas and fry for 2-3 minutes or until the moisture evaporates. Add coconut and fry for a minute.

Notes

• Adding salt while cooking chickpeas will make it absorb better.
• You can add some lemon juice at the end to give tangy flavor.

Course: Snack

Cuisine: Indian

Keyword: Sundal Recipes