White Chickpea Sundal
Lunch • India
How to Make White Chickpea Sundal (Traditional & Healthy Version)
White Chickpea Sundal, locally known as 'Kondakadalai Sundal', is a beloved South Indian snack and lunch side, especially popular during the vibrant festival of Navratri. Prepared with simple, wholesome ingredients, this dish showcases the essence of Indian home cooking—nutritious, flavorful, and deeply rooted in tradition. Each bite of this sundal bursts with the nutty richness of boiled kabuli chana (white chickpeas), aromatic tempering of mustard seeds, fresh curry leaves (kadi patta), and the gentle heat of green chilies. A staple in Tamil Nadu and Andhra Pradesh, White Chickpea Sundal is often offered as 'naivedyam' (prasad) during poojas and festive gatherings. Not only is it quick to prepare, but it is also naturally vegetarian, high in plant-based protein, and contains no heavy masalas or deep-frying. Its mild, savory taste appeals to all age groups, making it a wholesome addition to everyday lunches or special occasions. With its perfect balance of taste, texture, and nutrition, this sundal is a true reflection of South Indian culinary heritage.
Ingredients(for 1 small katori (about 120g) per serving)
- 1 cup (soaked overnight) White chickpeas (Kabuli chana)
- 3 tablespoons Grated coconut (Fresh or desiccated)
- 1/2 teaspoon Mustard seeds (Rai)
- 8-10 Curry leaves (Kadi patta)
- 1-2 Green chilies (Slit or finely chopped)
- a pinch Asafoetida (Hing)
- 2 teaspoons Oil (Preferably coconut oil)
- to taste Salt
- 1 Dry red chili (Optional, for extra flavor) - optional
- 1 teaspoon Lemon juice (Freshly squeezed (optional)) - optional
Instructions
- 1
Soak the white chickpeas (kabuli chana) overnight in plenty of water. Drain and rinse before cooking.
5 minutes
Longer soaking helps with digestion and reduces cooking time.
- 2
Pressure cook the chickpeas with enough water and a pinch of salt until soft but not mushy (typically 3-4 whistles). Drain excess water.
15 minutes
Ensure chickpeas retain their shape for best texture.
- 3
Heat oil in a kadhai or non-stick pan. Add mustard seeds and let them splutter. Add hing, curry leaves, chopped green chilies, and dry red chili if using.
3 minutes
Use coconut oil for authentic flavor.
- 4
Add the cooked chickpeas to the tempering. Toss well to combine and cook for 2-3 minutes on medium flame.
3 minutes
Stir gently to avoid breaking the chickpeas.
Why This Dish is Healthy
This dish is a healthy choice because it is steamed, not fried, uses minimal oil, and is packed with protein and fiber from chickpeas. The absence of heavy gravies and artificial additives keeps it light and easily digestible. As a satiating, low-calorie snack or side, White Chickpea Sundal supports weight management, blood sugar control, and overall wellness, making it ideal for calorie-conscious individuals.
White Chickpea Sundal is rich in plant-based protein, complex carbohydrates, and dietary fiber, making it an excellent choice for sustained energy and satiety. Chickpeas are a valuable source of iron, folate, and magnesium, supporting heart and metabolic health. The addition of coconut contributes healthy fats and micronutrients, while the tempering of curry leaves and mustard seeds adds antioxidants. With minimal oil and no refined ingredients, this sundal is naturally low in saturated fat and free from cholesterol.
Pro Tips
- 💡Tip 1: Soak chickpeas thoroughly for best texture and digestibility.
- 💡Tip 2: Use freshly grated coconut for enhanced aroma and flavor.
- 💡Tip 3: Do not overcook chickpeas; they should be soft yet hold their shape.
Storage & Serving
Store leftover sundal in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving, or enjoy at room temperature. Avoid freezing as the texture of chickpeas may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 185.0 kcal |
