Chana Sundal Recipe (How to make Chickpeas Sundal Recipe)
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Chana Sundal Recipe (How to make Chickpeas Sundal Recipe)

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine South Indian, Tamil
Prep Time 8 hours
Cook Time 25 minutes
Total Time 8 hours 25 minutes
Servings 2 servings
Calories 268kcal
Author Kanan


  • ½ cup Dried white chickpeas (Chole or kabuli chana or safed chana)
  • 1 ½ cups Water for pressure cooking
  • teaspoon Baking soda
  • 1 tablespoon Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Urad dal (split, skinless black gram)
  • 1 Green chili chopped finely
  • 1 Dried red chilies
  • 8-10 Curry leaves
  • 1 pinch Hing (Asafoetida)
  • Salt to taste
  • 3 tablespoons Coconut (fresh or frozen), grated
  • ½ teaspoon Amchur powder (dried mango powder) **alternately use 2 tablespoons chopped or grated raw mango OR 1 teaspoon Lemon juice


Pressure cooking chana:

  • Wash and soak the chana for 8 hours or overnight.
  • Then discard the soaking water, take chana with fresh water and pinch of baking into pressure cooker.
  • Cover the cooker with lid, put the weight on and cook for 2 whistles on high + 15 minutes on Low.
  • Once pressure releases naturally, open the cooker lid. Drain the cooking water and keep the chana aside.

Making Chana Sundal Recipe:

  • Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
  • Then saute in urad dal till they are golden brown in color.
  • Now add green chili, red chili, curry leaves and hing.
  • Then mix in boiled chana and salt, cook for 2 minutes.
  • Add coconut, mix and cook for a minute.
  • Lastly mix in amchur powder and turn off the stove.


Calories: 268kcal | Carbohydrates: 31.3g | Protein: 9.8g | Fat: 12.2g | Saturated Fat: 3.4g | Cholesterol: 0mg | Sodium: 365mg | Potassium: 347mg | Fiber: 9g | Sugar: 6.1g | Calcium: 50mg | Iron: 4.1mg
*Nutrition information is a rough estimate for 1 serving
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