Black channa sundal recipe

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Black Channa Sundal is a simple and flavorful South Indian dish made with cooked chickpeas, a few basic spices, fresh coconut and a simple tempering. It makes an easy protein-rich evening snack, a delicious side dish with rice, or as a neivedhyam during festivals like Navratri and Ganesh Chathurthi.

What is Sundal?

Sundal is especially popular during festivals such as Navratri and Ganesh Chaturthi, when different varieties of legumes are commonly prepared. This Channa Sundal, also known as kondakadalai sundal recipe is my easy everyday version, made with chickpeas, onion, ginger-garlic paste, green chili, curry leaves and freshly grated coconut. Freshly grated coconut is often added at the end for flavor and texture.

If you are making sundal for a festival or as a traditional offering, you can simply leave out the onion and ginger garlic paste.

Why you’ll love this black channa sundal recipe

Ingredients used for black channa sundal recipe

For detailed ingredients measurements, check the recipe card.

Chickpeas

I used 1/2 cup of dried chickpeas and soaked them overnight. You can use white chickpeas or black chickpeas.

Onion

I use finely chopped onions in my everyday version of channa sundal. If you are preparing the sundal as a festival offering or prefer a no-onion version, simply leave it out.

Green Chili

Green chili adds a little heat. Adjust the amount according to your taste.

Ginger Garlic paste

The ginger-garlic paste adds a lovely flavor to the dish while also being traditionally valued for its digestive benefits.  If you are preparing the sundal as a festival offering and want no garlic, then skip the ginger garlic paste and add just finely chopped ginger.

Coconut

Freshly grated coconut gives the sundal its characteristic flavor and makes it more delicious.

For tempering

• Mustard seeds
• Curry leaves
• Asafoetida
• Oil

How to cook chickpeas for sundal

Wash the dried chickpeas well and soak them in plenty of water overnight, or for about 6–8 hours. Drain the soaking water and rinse the chickpeas.

Pressure cook the soaked chickpeas with enough water (2 cups water for 1/2 cup soaked chickpeas) for 6 to 8 whistles. The chickpeas should be tender but still hold their shape. Once cooked, drain any excess water before making the sundal.

Instant Pot method

If you prefer using an Instant Pot, you can follow my detailed guide for cooking soaked chickpeas in the Instant Pot.

For my tested soaked-chickpea method, I cook 1 cup of soaked chickpeas with 2 1/2 cups water at high pressure for 15 minutes and allow the pressure to release naturally. See my detailed Instant Pot Chickpeas recipe for the complete method and timing.

How to make channa sundal

 Prepare the tempering

Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add the curry leaves, green chili, asafoetida and chopped onion.

 Cook the onion

Sauté until the onion becomes soft and lightly golden. Add ginger garlic paste and sauté till the raw smell goes. Add turmeric powder and chili powder. Sauté for few seconds.

 Add the chickpeas

Add the cooked chickpeas to the pan. Season with salt and mix well so the tempering coats the chickpeas evenly. Cook for another 2 minutes, allowing the flavors to come together.

 Add coconut

Add the freshly grated coconut and mix gently. Cook for about a minute and switch off the heat.

Your easy channa sundal is ready to serve.

Can I use white chickpeas

Yes. You can make this recipe with either white chickpeas or black chickpeas.

Black chickpeas, also called kala chana or karuppu kondakadalai, have a firmer texture and a slightly nuttier flavor. The process is the same while using white chickpeas. 

Kondakadalai sundal for Navratri

Kondakadalai Sundal is a popular choice for festive menus in South India. Different legumes are often prepared as sundal during Navratri, making it easy to enjoy a different variety on different days.

If you are preparing this channa sundal as neivedyam or prasadam, omit the onion and use the simple tempering with chickpeas, coconut, mustard seeds and curry leaves.

Variations of sundal

Try making:

• White Chickpea Sundal
• Green Peas Sundal
• Peanut Sundal
• Kollu sundal
• Moong Dal Sundal
• Black-Eyed Peas Sundal

How to store channa sundal

Channa sundal tastes best when freshly prepared. If you have leftovers, allow them to cool and store them in an airtight container in the refrigerator. Reheat gently before serving.

More chickpea recipes you may like

• Kerala Kadala Curry 
• Air Fryer Chickpeas 
• Chickpea and tindora masala
• Pumpkin falafel
• Vegan wraps (popular recipe in this space)

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Black channa sundal recipe

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