Idli also called rice cake, is arguably one of the…
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Chana Sundal is a delicious and nutritious South Indian dish made with chickpeas (chana) cooked and
seasoned with flavorful spices and grated coconut. It is a popular offering during festivals like Ganesh
1 cup chickpeas (chana), soaked overnight or for at least 6-8 hours
1 tablespoon oil (coconut oil or any cooking oil of your choice)
1 teaspoon mustard seeds
1-2 dry red chilies, broken into pieces
A few curry leaves
1/4 cup grated coconut (fresh or desiccated)
2 tablespoons chopped coriander leaves
Salt to taste
For Seasoning (Optional):
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
A pinch of asafoetida (hing)
Rinse the soaked chickpeas thoroughly and cook them in a pressure cooker with enough water and a
pinch of salt until they become soft. Drain any excess water and set aside.
In a pan, heat the oil over medium heat. Add mustard seeds and let them splutter.
Add the broken dry red chilies and curry leaves to the pan and sauté for a few seconds until aromatic.
Add the cooked chickpeas to the pan and mix well with the seasoning.
If using, add turmeric powder, chili powder, and a pinch of asafoetida to the chickpeas. Mix until the
spices coat the chickpeas evenly.
Stir in grated coconut and cook for a minute or two, allowing the flavors to blend.
Adjust salt to taste and turn off the heat.
Garnish with chopped coriander leaves before serving.
Chana Sundal is now ready to be served as a wholesome and flavorful dish. It can be offered as Naivaidya
during Ganesh Chaturthi or enjoyed as a nutritious snack any time of the year.