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Chick Peas Sundal Recipe

chickpeas sundal or kondakadalai sundal recipe for festival season.
Prep Time5 mins
Cook Time20 mins
Soaking Time8 hrs
Total Time8 hrs 20 mins
Course: Snacks
Cuisine: South Indian
Servings: 3
Author: Radhika


  • Chickpeas / Kabuli chana - 1 cup
  • Fresh grated coconut – 3 tbsp
  • Whole Dry red chillies – 2 broken
  • Mustard seeds – 1 tsp
  • Urad Dal – 1/2 tsp
  • Asafetida – 2 pinch
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 2 tsp


  • Wash and soak chickpeas (kabuli chana) in plenty of water overnight or for atleast 8 hours.
  • Discard water and rinse well.
  • Place the chick peas in a pressure cooker. Add water till it is completely covered with water.
  • Add salt and mix well.
  • Pressure cook for 4 to 5 whistles. Drain and keep aside.
  • Heat a pan with oil. Add the mustard seeds and let it crackle.
  • Add urad dal, asafetida, dry chilies and curry leaves and sauté till the urad dal turns golden brown.
  • Add cooked chickpeas and mix well. Adjust salt and cook for a minute.
  • Add grated coconut and toss well.
  • Chickpeas sundal is ready.
  • Serve hot or warm.