Kondakadalai | Chickpeas Sundal – Healthy Snack option

Kondakadalai Sundal – Cooked chickpeas sautéed in coconut oil and laced with mild aromatic south Indian spices. 

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One of the healthiest snack option that is available in the South Indian cuisine. Even though Sundal is prepared especially during this Navrathri festival, it doesn’t mean that we cannot enjoy this when we want. This is one of the dishes that is prepared frequently at home. It requires less time, apart from the soaking time, and it is absolutely simple to make. Not too many sauces or spices or anything that is complex. You can prepare this with any grain you have at hand and season it with the regular South Indian seasonings.

Kondakadalai Sundal

Mostly, I prepare this as my mid noon or evening snack and a small cup keeps me full until dinner time. As a variation, you can also use sprouted legumes in this recipe. This is the basic recipe for preparing a sundal and you can substitute chickpea with any (sprouted) legumes.

Kondakadalai Sundal
Kondakadalai Sundal | Chickpeas Sundal
Prep Time
12 hr
Cook Time
10 mins
Total Time
12 hr 10 mins
Course: Side Dish, Snack
Cuisine: Festival, Indian, Tamil Nadu
Servings: 3
Author: Nisha
  • 1 Cup Chickpeas, soaked overnight in enough water Refer notes
  • 3 Tbsp Freshly grated coconut Refer notes
  • 1 Tbsp Coconut Oil
  • 1/4 tsp Mustard Seeds
  • 5-6 no's Curry Leaves
  • 2-3 no's Red Chillies, adjust as per your need
  • 1 tsp Urad Dahl
  • 1/4 tsp Asafoetida, Skip if you are gluten intolerant Refer notes
  1. Rinse the soaked chickpeas in water again and pressure cook them for about 6-7 whistles. Refer notes

    Drain and keep aside. 

  2. Heat a tbsp of oil in a pan or kadai. Add the mustard seeds and let it splutter. Immediately add the curry leaves, red chillies & urad dahl. Give it a quick stir.

  3. As soon as the dahl turns golden brown, add asafoetida (if you are using the whole asafoetida, dissolve a tiny amount in water and use) and chickpeas. 

  4. Stir well. Keep it on flame for about a couple of minutes and finally add the grated coconut. Mix well and turn off the flame. 

  1. Soak the chickpeas overnight. Do not try to skip and take a short route. You can soak them in hot water for about an hour 
  2. You can also use desiccated coconut but reduce the amount to 2 Tbsp. Though it gives a slightly different taste it is still a good substitute if you are not able to get fresh coconut. 
  3. Those who are gluten intolerant/allergic avoid using asafoetida powder but, you can use whole natural asafoetida or an organic one if you can get them. As such asafoetida does not contain gluten but wheat is added in many powdered forms. 
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