Tamil Nadu

Chana sundal

Name: Chana sundal
Prep time: 8 h
Cook time: 35 min
Total time: 8 h 35 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1 cup soaked overnight chickpeas, dry; 1 tsp salt; 1 tbsp coconut oil; 1/2 tsp mustard seeds; 1 tsp urad dal (split black gram); 2 broken dried red chilli; 1 sprig curry leaves; a pinch asafoetida; 3 tbsp fresh grated coconut

Chickpeas, a crackling tadka and fresh coconut. Evening snack, temple approved.

35 minTime

10 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 35 minutes come after.

Navaratri bowls and beach cones3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

254kcalsame

10 gproteinsame

10 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, dry1 cup, soaked overnight

Salt1 tsp

Coconut oil1 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Dried red chilli2, broken

Curry leaves1 sprig

Asafoetidaa pinch

Fresh grated coconut3 tbsp

Method

5 steps

1Pressure cook the soaked chickpeas with salt and enough water to cover, 4 to 5 whistles on medium. Let the pressure release naturally.
2Drain well. Keep the cooking water for rasam or dal.
3Heat coconut oil, add mustard seeds, then urad dal, red chillies, curry leaves and asafoetida.
4Add the chickpeas and toss on medium heat for 2 minutes.
5Turn off the heat and mix in the grated coconut.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Chana sundal

Chickpeas, a crackling tadka and fresh coconut. Evening snack, temple approved.

35 minTime

10 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 35 minutes come after.

Navaratri bowls and beach cones3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

254kcalsame

10 gproteinsame

10 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, dry1 cup, soaked overnight

Salt1 tsp

Coconut oil1 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Dried red chilli2, broken

Curry leaves1 sprig

Asafoetidaa pinch

Fresh grated coconut3 tbsp

Method

5 steps

1Pressure cook the soaked chickpeas with salt and enough water to cover, 4 to 5 whistles on medium. Let the pressure release naturally.
2Drain well. Keep the cooking water for rasam or dal.
3Heat coconut oil, add mustard seeds, then urad dal, red chillies, curry leaves and asafoetida.
4Add the chickpeas and toss on medium heat for 2 minutes.
5Turn off the heat and mix in the grated coconut.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chana sundal

Make it your way

Ingredients

Method

Chana sundal

Make it your way

Ingredients

Method

Make it a meal