5 Minute Chana Sundal Recipe (Chole)

5 minute chana sundal is a quick snack or prasad item made with chickpeas, coconut, and a tempering of Indian spices.

Chana sundal is a type of sundal, a delicious and popular South Indian snack made from legumes.  

I used chickpeas (garbanzo beans) to make this quick recipe, but it can also be made using black-eyed peas, or green gram (mung beans). 

Chickpeas sundal is a simple recipe with a unique taste I love.  It has creamy cooked chickpeas, crunchy urad dal, a little heat from chilies, and finished with the flavor of coconut.

Here is a quick video on how to make it:

The preparation of sundal is easy and using canned chickpeas makes it so quick.

Sundal is often served as a prasad (religious offering) during festivals. It is a traditional dish (Kondakadalai sundal) from South India, often prepared during religious festivals like Ganesh Chaturthi (Vinayaka Chaturthi).

It is specially made during Navratri, a nine-day Hindu festival celebrating the victory of good over evil.

It can be eaten as a side dish, a snack, or a tea-time snack.  I like to chop up cucumbers and tomatoes and turn the dish into a delicious salad.

Ingredients

Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post. 

Chickpeas: Garbanzo beans also known as kabuli chana are used in this recipe.  I use canned chickpeas which makes this super quick.

If you are using dried chickpeas, don’t forget to factor in time for soaking and boiling.

Oil: Oil is used for tempering.  I used canola oil. 

Mustard Seeds: Mustard seeds are an essential spice I keep in my Masala Dabba and are often used in South Indian cooking. When added to hot oil, they release a distinct nutty and pungent flavor. 

The popping of mustard seeds in hot oil during tempering is a characteristic sound in many Indian kitchens.

Asafoetida (Hing): Asafoetida is a pungent spice derived from the resin of a plant’s root. It has a unique and strong aroma that mellows during cooking, imparting a subtle umami flavor to the dish. Asafoetida substitutes are hard to find, but luckily this is easily available online and in Indian grocery stores.

Dry Red Chilies: These add heat and vibrant red color to the dish. Adjust based on personal preference and the spiciness desired. 

If you don’t have any you can chop up green chillies instead.  Just watch out for the heat as they vary in intensity.

Curry Leaves: Curry leaves are aromatic leaves widely used in South Indian cuisine and commonly a curry leaf plant is kept in Indian households. They have a distinct flavor reminiscent of citrus and spice, which adds a refreshing element to the dish. 

Curry leaves are often used in tempering.  

Urad Dal (Black Gram): Urad dal is a type of split black gram lentil used in Indian cooking. It adds a nutty flavor and a slightly crunchy texture when fried in oil during tempering. 

If you don’t have any on hand, toss in a few chopped cashews to get the texture and crunch factor in.

Shredded Coconut: Shredded coconut is the final touch in Chana Sundal. It adds a natural sweetness, creaminess, and texture to the dish. It provides a balance to the dish.

Traditionally, fresh coconut is shredded.  Out of convenience, I often use dried, shredded coconut.  

Variations

While white chickpeas, black chickpeas (kala chana or bengal gram/horse gram), and green gram are the most common legumes used to prepare sundal, you can find variations with other legumes like kidney beans or peanuts. 

Making chana sundal recipe

Tempering

 In a pan, heat oil on medium, add mustard seeds, and let them crackle.  Follow that up by adding urad dal (black gram). Then, add asafoetida.

 Next, add dried red chilies and curry leaves.  

Add Cooked Chickpeas

The cooked legumes are added to the pan with the tempering, and the spices are mixed thoroughly to coat.

Seasoning

Next, add salt and grated coconut.  Mix, cover, and cook for two minutes on medium. 

Turn off the gas and move the pan from the stove.  Enjoy warm or at room temperature.

Optionally squeeze a bit of lime juice for a bit of tang.

If using Dried Chickpeas – How To Cook

Step 1: Soaking (Optional but Recommended For a softer texture)

• Place the rinsed chickpeas in a large bowl.
• Cover the chickpeas with enough water, providing at least 3 inches of water above the chickpeas’ level.
• Add a pinch of salt to the water. This can help soften the chickpeas during soaking.
• Soak the chickpeas for 8 to 12 hours, preferably overnight. If you want to speed up the process, you can use the quick-soak method: bring the chickpeas and water to a boil in a pot, then turn off the heat, cover, and let them soak for 1-2 hours.

Step 2: Draining and Rinsing

• After the soaking time is over, drain the chickpeas in a colander and rinse them under cold running water.

Step 3: Cooking Stovetop Method

• Place the soaked and drained chickpeas in a large pot.
• Add enough water to cover the chickpeas by about 2 inches.
• Optionally, add a pinch of baking soda to the water. Baking soda can help soften the chickpeas and reduce cooking time, but use it sparingly to avoid altering the taste.
• Bring the water to a boil, then reduce the heat to a simmer.
• Cook the chickpeas for 1 to 1.5 hours or until they are tender. Cooking time can vary depending on the freshness of the chickpeas and the soaking time.

After cooking, take a few chickpeas and test them by biting or pressing between your fingers. They should be soft and tender but not mushy.

Have you tried this channa sundal recipe? If so, I would greatly appreciate it if you could leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!