/body> >

Saturday, 1 October 2016

Chickpea Sundal / Chana Sundal - Navratri Recipe

Navratri means Nine nights  , where in different forms of goddess Durga or Maa Shakti are worshiped. In India, this festival is celebrated in different states in their own unique way , representing their tradition and custom. In Gujarat and Maharashtra where Garbha and Dandiya nights are popular , in Northern states like Punjab Jagratas are organised during these 9 days. In eastern part of India, Navratri is celebrated as Durga Pooja while in Southern states of Tamil Nadu , Karnataka and Andhra Pradesh the highlight of Navratri is a doll and figurine display called Golu. The customs and traditions may be different but all of them have one common reason behind this celebration, the victory of good over evil !

Food plays an important part in any celebration. In states of Gujarat and Maharashtra where devotees observe 9 day fast, eating only one meal a day , one can find countless varieties of fasting food ( Vrat ka khana) as a highlight of this 9 day festival. Whereas in Southern states,  variety of Sundals are prepared during Navratri. Sundal is a basically a South Indian salad made by using different types of legumes. A protein rich , low fat snacks which can be included in our diets guilt free.

Chickpea Sundal is common and simplest yet delicious among the Sundal recipes. An aromatic and flavorful Chickpea stir fry recipe in which the boiled chana ( kabuli Chana) are tempered with Curry Leaves , Spices and Coconut. This snack is spicy and slightly tangy in. taste and can be easily prepared in very less time. 

Serves: 4
Preparation time : 6-8 hours for soaking the Chickpeas
Cooking time : 15 minutes


  • 1 cup dried Chickpea
  • 2-3 tbsp. scrapped fresh Coconut
  • 1 -2 tsp Mustard Seeds
  • 3-4 dry red Chilies , halved
  • 2 green Chilies , slit length-ways
  • 2-3 sprigs of Curry leaves
  • 1 tbsp. finely chopped fresh Coriander
  • 1 tbsp. lemon juice
  • Salt to taste
  • 2 tbsp. Oil


  1. Rinse and soak the dried chickpeas for 6-8 hours or overnight in enough water. You may use the canned Chickpeas also in this recipe to save time .

   2.   Drain the chickpeas and add them to a pressure cooker with 3 cups of water and some salt . Pressure cook for 2-3 whistles. We are looking for well-cooked Chickpeas which are soft enough but not mushy.

 3. Remove the boiled chickpeas in a colander. Reserve the stock and use it in dals or soup. Let it cool down.

   4. Heat up oil in a wok on medium flame. Add mustard seeds. Once they splutter add the red chilies, stir fry for few seconds. Now add the green chilies and curry leaves. 

  5. After few seconds add in the cooked Chickpeas. Stir fry for a minute. 

   6. Cover cook for about 3-4 minutes, so that the chickpeas are coated in the spices.

  7.  Add the scrapped Coconut and Coriander leaves. Toss well. Put off the flame.

  8. Lastly season the chickpea Sundal with lemon juice and salt. Serve warm or cold.

  I hope you would love to try out this simple yet flavorful Sundal recipe this Navratri. For more Navratri recipes , do check my posts on


  1. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the Keema Paratha by Zubaida Tariq