Maunika Gowardhan

Tamilian Channa Sundal

Chickpeas tossed in curry leaves, chillies and mustard seeds

Serves
4
From
Indian Kitchen
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Tamilian Channa Sundal

The recipe

Ingredients

  • 400gms canned chickpeas
  • 1 tbsp vegetable oil
  • Pinch of asafoetida
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 dried red Kashmiri chilli halved (any mild dried chilli)
  • 5 curry leaves
  • 1 green chilli halved
  • 2 tbsp grated coconut (frozen packs are available in Asian stores)
  • 1 tbsp lemon juice
  • Salt to taste

Method

  1. Drain the chickpeas in a sieve; rinse and cook in a small saucepan for 15-20 minutes in plenty of water. Drain and set aside.

  2. In a heavy based wok/ kadhai heat the oil on medium heat. Add the asafoetida and mustard seeds. Once they begin to splutter add the urad dal along with the red chilli. Stir for a few seconds and add the curry leaves and green chilli. Let them infuse the oil for a minute.

  3. Add the chickpeas followed by grated coconut. Mix well and fry for 2-3 minutes. Turn the heat off and add lemon juice and salt. Sundal can be eaten as a side dish warm or cold.

    Chickpea Sundal (3)

     

From the book

Indian Kitchen

Secrets of Indian home cooking

Growing up in Mumbai, Maunika learned the secrets of home cooking, Indian-style. The chapters follow your mood: Hungry for when you’re short of time, Lazy for something slower and comforting, Indulgent for weekend feasting, and Celebratory for when friends and family come over.

About the book Buy the book (opens in a new tab)

The story

About this recipe.

One of the easiest recipes to put together and a street snack that my mum would make for us even at home. Channa Sundal served warm with a cup of chai is probably the best thing ever. I also remember a lot of vendors selling this by the beach and on street carts. Normally for this recipe I tend to soak the chick peas over night and then boil it the following morning before using it for the dish. But even canned chickpeas are great although boiling them for a while does give that softer texture.

You could use any lentil/ gram for this dish. Butter beans work really well, also green peas or even chana dal/ split Bengal gram. 

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