🧆 Sundal

(South Indian Chickpea Stir-Fry)

A simple South Indian snack made with chickpeas, coconut, green chilies, and everyday pantry staples.

Spice Level: 🌶️ Mild

Prep Time: 8 hours soaking + 10 minutes prep

Cook Time: 20 minutes, Serves: 4

Calories: ~180 per serving

🔔 Tiffin & Temple Bells

🌿 Introduction

Sundal is one of those recipes that quietly appears throughout South Indian life—

served during festivals, packed into lunchboxes, offered as prasadam, or enjoyed as an afternoon snack.

Made with cooked chickpeas, fresh coconut, green chilies, and a simple tempering,

Sundal proves that nourishing food does not need to be complicated.

It is wholesome, protein-rich, and comes together with ingredients most South Indian kitchens already have on hand.

Whether prepared for Navaratri celebrations or a simple weekday snack,

Sundal remains a timeless reminder that the most satisfying foods are often the simplest.

“Simple ingredients, gentle seasoning, and a bowl full of nourishment.”

Sundal

(South Indian Chickpea Stir-Fry)

Photo by Stirred By Spice

📝 Ingredients

🧆 For the Sundal

  • Cooked chickpeas (or white chickpeas)

  • Green chilies

  • Curry leaves

  • Coconut flakes / grated coconut

  • Salt

🌿 For Tempering

  • Coconut oil

  • Mustard seeds

  • Urad dal

  • Asafoetida (optional)

🍽️ Instructions

  • Step 1 — Soak the Chickpeas

    Wash the kala chana thoroughly.

    Soak in plenty of water overnight or for at least 8 hours.

    Drain before cooking.

  • Step 2 — Cook the Chickpeas

    Pressure cook (usually 3 whistles would suffice) the soaked chickpeas with fresh water until tender but still holding their shape.

    Drain excess water if needed and set aside.

  • Step 3 —Prepare the Tempering

    Heat coconut oil in a pan.

    Add mustard seeds and allow them to splutter.

    Add urad dal and sauté until lightly golden.

    Stir in curry leaves, green chilies, and a pinch of asafoetida.

  • Step 4 — Build the Flavor

    Add the cooked kala chana to the tempering.

    Season with salt.

    Mix gently until the chickpeas are evenly coated with the spices.

    Cook for 2–3 minutes.

  • Step 5 — Finish with Coconut

    Add grated coconut or coconut flakes.

    Mix gently and cook for another minute.

    Turn off the heat.

  • Step 6 — Serve

    Serve warm as a snack, festival offering, or light meal accompaniment.

    Enjoy fresh.

💡 Shortcut: Using canned chickpeas?

Drain and rinse 2 (15-ounce) cans of chickpeas well.

Skip the soaking and pressure-cooking steps, then proceed directly with the tempering.

The flavor will be slightly different from traditionally cooked kala chana but still delicious.


🧡 Curious what tools I use in my everyday kitchen?


You can find my trusted cookware and appliances here → My Kitchen Resources

🍷 Optional Serving Notes

Serve warm as:

Evening snack

Navaratri offering (prasadam)

Light breakfast side

Lunchbox snack

Protein-rich tea-time bite

For the Curious Home Cook

Spices are more than heat or color — they’re the quiet backbone of everyday Indian cooking.


Used with care, they bring warmth, balance, and depth to even the simplest meals.

If you’ve ever wondered why certain spices are paired together, or how masalas shape flavor without overwhelming it,

I’ve gathered those foundations into a gentle, practical guide.

💬 Soulful Note

Some recipes are woven so deeply into tradition that they feel familiar across generations.

A bowl of Sundal reminds us that nourishment does not always arrive in elaborate meals.

Sometimes it comes in the form of humble chickpeas, a handful of coconut,

and the quiet comfort of everyday cooking.

📚 Cook’s Wisdom / FAQs

📚Cook's Wisdom:

  • Do not overcook the chickpeas; they should remain whole and firm.

  • Add coconut at the very end to preserve its freshness.

  • A small pinch of asafoetida adds wonderful depth.

  • Fresh curry leaves make a noticeable difference in flavor.

💡Helpful Tips

✨ Short on time? Use canned chickpeas and rinse well.

✨ Add finely chopped ginger for extra warmth.

✨ Sundal tastes best freshly made but keeps well for lunchboxes.

✨ Adjust green chilies to suit your preferred spice level.

❓FAQ

  • Can I use canned chickpeas?
    Yes. Drain, rinse, and use directly.

  • Can I make Sundal without coconut?
    Yes, though coconut provides the traditional flavor and texture.

  • Can I use black chickpeas?
    Absolutely. Kala chana Sundal is very popular.

  • Is Sundal healthy?
    Yes. It is rich in protein, fiber, and naturally vegetarian.

  • Can I prepare it ahead of time?
    Yes. Prepare a few hours ahead and add fresh coconut before serving.

📊 Nutrition (Per Serving — Approx.)

  • Calories 180 kcal

  • Protein 8g

  • Carb- 24g

  • Fat-6g

  • Fiber: 7g

🍳 Helpful Kitchen Equipment

The right kitchen tools make everyday cooking smoother and more enjoyable. These are the essentials I regularly use in my kitchen for preparing Indian meals with ease.

• Pressure Cooker / Instant Pot – Perfect for cooking rice dishes, lentils, and one-pot meals quickly while preserving flavor and texture.

• High-Speed Blender – Ideal for chutneys, spice pastes, and smooth gravies that form the base of many Indian recipes.

• Stainless Steel Kadai – A versatile pan for sautéing spices, simmering curries, and building deep layered flavors.

You can find all my everyday kitchen essentials on my Kitchen Resources page here →

If You’d Like to Go Deeper..

Many of the dishes on this page are built on quiet spice knowledge —

the kind learned slowly, through observation, repetition, and care.

If you’d like a deeper understanding of Indian spices and everyday masalas —

how to choose them, use them, and build confidence over time —

you may enjoy the guide I’ve created alongside this kitchen.

Join the Table 🌿

If this recipe made your cooking feel a little easier, you’ll feel at home here.

I share simple South Indian meals, seasonal cooking, and quiet kitchen rhythms —

straight from my stove to your inbox.

👉 Pull up a chair — I’d love to cook with you.

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🍃🌶🍃 The Bottom Line

Sundal is South Indian simplicity at its finest—protein-rich chickpeas, fresh coconut,

and fragrant tempering coming together in a wholesome dish

that nourishes both body and spirit.

Looking for more gentle summer meals?

Explore my June Seasonal Produce Guide

for seasonal South Indian cooking inspiration 🌿

🧡 Meet the Heart Behind the Spice

Maya Shetty – Stirred By Spice Author Photo

Hi, I’m Maya Shetty — cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart — where simple ingredients and warm flavors turn everyday meals into moments of connection.

💬 I’d Love to Hear From You!

Your words, memories, and reflections mean the world to me.
Share your thoughts using the form below — I read every message.

Affiliate Disclosure:

Some links on this page are affiliate links. As an Amazon Associate,

I earn from qualifying purchases —at no extra cost to you.

I only recommend tools I personally use and trust in my own kitchen.

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