Chana Sundal (Chickpeas Stirfry)


  • 200 gm chickpeas
  • 1 tbsp vegetable oil
  • A pinch of asafoetida powder
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 dry red chilli
  • 5 curry leaves
  • 1 green chilli, finely chopped
  • 2 tbsp grated coconut
  • 1 tbsp lemon juice
  • Salt to taste


  1. Soak the chickpeas overnight
  2. Add enough water in a pressure cooker, add chickpeas and salt and pressure on high for 3 whistles
  3. Lower the flame and cook for 10-15 minutes
  4. Drain the water from the chickpeas after the pressure releases
  5. Heat the oil on medium heat in a kadhai
  6. Add asafoetida powder and mustard seeds
  7. Once they splutter, add urad dal and dry red chilli
  8. Stir for a few seconds and then add curry leaves and green chilli
  9. Stir for a minute
  10. Add the chickpeas followed by grated coconut
  11. Mix well and fry for 2-3 minutes
  12. Turn off the heat and add lemon juice and salt
  13. This can be eaten warm or cold

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