Kabuli Channa Sundal is a quick and protein rich vegan snack , also served for prasadam.
We love chickpeas, simply because its one of our favourite legumes – oven roast them as nibbles, make them into tikki, toss it into a Chaat ,make Harira (Moroccon stew) or Chole. Its very convenient cooking and storing this in bulk . Defreeze a portion and whip up a lovely, healthy sundal (steamed salad) in no time at all.
And that’s exactly what we did.. Like I have mentioned here, kids love Sundals, and here’s adding one
more to the list. This particular Sundal is generally made as offering to Ganpati (the Elephant God) during the annual Ganpati festical too, and as I was telling my kids thus, the elder one picked up this lovely motif and placed it right when I was to click the snap.. such a lovely thought .. Muah :-))
Make it, eat it. Sundals are that simple, yummy and proteinicious too – a perfect tea-time or an after-school snack. Its wonderful to munch on this hot Sundal during the monsoon.
Some other sundal varieties at home are:
Prep time : 5 mins | Cook time : 5-6 mins | Serves : 2
Cuisine : Indian, type – Vegan, can be made GF (Gluten free) too.
Ingredients to make Kabuli Channa Sundal
- 1 cup Cooked chickpeas (if using canned, drain and use)
- 1/2 tsp Salt – to taste (I generally cook chickpeas with a dash of salt, so I go easy here)
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1 sprig curry leaves
- 1/4 tsp hing (asafetida – skip if want a GF version)
- 1 green chillies
- 1/2 inch grated ginger
- 1 tsp chopped coriander leaves
- 1 tsp coconut Fresh / frozen grated coconut
- 1/2 tsp Lemon juice (optional)
How to make Kabuli Channa Sundal:
- In a pan, add oil.
- Splutter the tempering ingredients( mustard seeds), sauté ginger and chillies.
- Now add cooked chickpeas, salt (if using).
- Stir well but don’t let the chickpeas go mushy.
- Check for spice and salt. Finish with garnish ingredients and serve immediately
Kabuli Channa Sundal | Chickpeas Steamed Salad | Easy Prasadam varieties
Equipment
- Thick Bottomed Pan
Ingredients
- 1 cup Cooked chickpeas if using canned, drain and use
- 1/2 tsp Salt – to taste I generally cook chickpeas with a dash of salt, so I go easy here
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1 sprig curry leaves
- 1/4 tsp hing asafetida – skip if want a GF version
- 1 green chillies
- 1/2 inch grated ginger
- 1 tsp chopped coriander leaves
- 1 tsp coconut Fresh / frozen grated coconut
- 1/2 tsp Lemon juice optional
Instructions
- In a pan, add oil.
- Splutter the tempering ingredients( mustard seeds), sauté ginger and chillies.
- Now add cooked chickpeas, salt (if using).
- Stir well but don’t let the chickpeas go mushy.
- Check for spice and salt.
- Finish with garnish ingredients and serve immediately
Me too — I love chickpeas and sundals. This is the perfect recipe to marry the two favorites 🙂
I guess most of us love chick peas in any form . I like this simple sundal !
Who will say no to chickpeas sundal, definitely not me.. My all time favourite..
I love the meaty taste of chickpeas – love this simple preparation
Love this sundal!..
This is indeed a delicious sundal recipe.
This is indeed a delicious Kabuli Channa Sundal recipe. It is such a versatile recipe that can be made as an offering or light snack. The subtle coconut flavors epitomize its flavors.
Thanks Neha
Healthy and traditional Naivedyam. Love chickpea sundal. I try and make is as often as I can even on non festival days as it is a healthy protein rich snack.
absolutely, Mayuri – a protein rich snack even for a non-festival day
Such a wholesome and delicious prasadam!
Kabuli Channa Sundal looks simple, flavourful and packed with goodness. A lovely protein-rich snack for festive celebrations!
Thanks sasmita