Sundal are tempered Black chickpeas that are prepared in south India to offer to Gods. They also make a good protein filled mid-morning or evening snack.




  • ¾ cup Black Channa, soaked Overnight in water
  • 2tbsp grated Coconut
  • Salt to taste

Roast and Grind:

  • 1 tsp Urad Dal
  • ½ tsp Channa Dal
  • 1 Red Chillies

For Tempering:

  • 1 tsp Mustard seeds
  • ½ tsp Urad Dal
  • 1 Red Chillies
  • Few Curry Leaves


  1. First dry roast the ingredients under ‘roast and grind’ and grind it to a coarse powder. Set aside.
  2. Cook the soaked channa in a pressure cooker until soft for at least 6-8 whistles. Keep aside.
  3. In a pan, heat oil. Add mustard seeds and urad dal; allow it to crackle.
  4. Then add curry leaves and red chillies; sauté for 2mins.
  5. Then add the cooked channa and mix well.
  6. When channa becomes fried without any moisture, add dry roasted powder, grated coconut and salt, as required; mix it well and cook for a minute. Switch off the stove.

2 Comments Add yours

  1. marymtf says:

    Now, that’s a foodie blog. I love chick peas and eat them like peanuts. This might prove my new favourite. 🙂

    Liked by 1 person

    1. Ruta says:

      Thank You! Please do try out this recipe, and let me know how it turns out to be!


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