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    Home > Indian Vegan Recipes > Tamil Recipes

    Sundal, an easy south Indian chickpea stir-fry

    Posted: Oct 14, 2021 ยท Updated: Nov 21, 2021

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    Closeup image of sundal with text that reads "chana sundal, South Indian chickpea stir-fry, healthy, vegan, gf, 15-minute recipe"

    Chana Sundal is one of my favorite chickpea dishes to make, partly because it's so easy to put together and entirely because it is so delicious. In this simple Tamilian stir-fry, chickpeas are tossed together with a few simple spices, including curry leaves, mustard seeds and chili peppers. Fresh coconut and cilantro add even more flavor. Sundal is served as a snack during the festival of Navratri, but it also makes a delicious and healthy side with nearly any main dish. This recipe is ready in under 15 minutes and it's gluten-free, soy-free and nut-free -- and vegan, of course.

    A steel kadhai with chana sundal garnished with fresh coconut with lemon slices on the side.

    A chana or chickpea sundal is one of my go-to recipes when I am rushed for time and want something tasty that I can stir up with a few ingredients, in one pot, and in under 15 minutes.

    When most people think of chickpeas in the context of Indian cuisine, the dish that is likely to come to mind is chana masala. Other legumes are often associated with curries or dals or gravied dishes. But dry bean stir-frys are just as easily found across India's many regional cuisines, including usal, a stir-fry of sprouted beans made in Gujarat and Maharashtra.

    A sundal is the Tamilian version of a dry bean stir-fry and it is usually made during festivals, including Ganesh Chaturthi and Navratri, which is being celebrated right now. The sundal is given to visitors on each of the nine nights that Navratri is celebrated. A chana sundal is the most common, but sundals are also often made with other beans, including brown chickpeas (kala chana), black-eyed peas, green peas and even kidney beans (rajma). Cooks vary the spice mixes and legumes used, creating an entirely new dish with just a few minor tweaks for each of the nine nights.

    One reason I love this dish is because it is indeed easy to tweak, and you can put it together with the most basic ingredients or those you have on hand. The recipe I have for you today is uniquely my own, and I hope you will love it. It retains some of the most common Sundal ingredients, like curry leaves, mustard seeds and coconut, while adding an ingredient not often used -- garlic --and a few other spices. Desi, my resident Tamilian, has never been a huge fan of sundal but he loves this version. I hope you will try it.

    Closeup of chickpeas sundal with shredded coconut and a green napkin.
    Contents
    • Why you'll love this chana sundal/chickpea stir fry
    • Ingredients
    • How to make sundal
    • Serving suggestions
    • Storage and freezing
    • More tasty Indian chickpea recipes
    • Sundal, an easy south Indian chickpea stir-fry

    Why you'll love this chana sundal/chickpea stir fry

    • It's delicious. That's the reason why we eat anything at all, isn't it, and this channa sundal will leave you mind-boggled. It is spicy, savory and garlicky. You will have a hard time stopping yourself from scooping it out of the wok and stuffing your mouth.
    • It's easy. If you begin with canned chickpeas you can put this recipe together in 15 minutes flat.
    • It's healthy. Spices are great for you, and the chickpeas, as you know, are health stars, packed with protein, fiber and so much good-for-you stuff. This is an incredibly nutritious snack or side dish. If you're watching what you eat, this dish would be a great addition to your diet. It has just 81 calories and 4 grams each of protein and fiber per serving.
    • It's unique. I like sharing with you Indian recipes you are not likely to find at Indian restaurants. This dish, while not something you can order up, is easy enough to make at home for a taste of something differently delicious.
    Overhead photo of a kadhai with chana sundal with curry leaves and lemon slices on the side.

    Ingredients

    • Chickpeas or garbanzo beans. I mostly use canned--make sure you strain out all the water and strain the chickpeas. You can also cook dry chickpeas from scratch. Soak overnight and boil or pressure cook them. The cooked chikpeas should keep their shape but smash easily when pressed between your fingers.
    • Masala paste: garlic, green chili peppers like jalapeno, and cumin seeds.
    • Coconut oil. This is for tempering the spices. Use any vegetable oil that's flavorless. Don't use olive oil please.
    • Spices: Black mustard seeds, asafetida, ground coriander, turmeric and paprika (or Kashmiri chili powder).
    • Herbs: Curry leaves and cilantro.
    • Unsweetened, shredded coconut. You can use fresh or frozen. Make sure you thaw it if frozen.
    • Optional: Lemon juice or wedges of lemon, to sprinkle on top while serving.

    How to make sundal

    • Drain chickpeas in a colander. In a mortar and pestle make a coarse paste of cumin seeds, green chili peppers and garlic. Set aside.
    • Boiled or canned chickpeas in colander
    • garlic, cumin and chili spice mix in mortar and pestle
    • Heat 1 teaspoon coconut oil in a wok. Add mustard seeds and when they sputter add urad dal, asafetida and curry leaves. Stir-fry for a few seconds until the urad dal turns lightly golden-brown. Stir in the ginger garlic paste and saute for a minute.
    • Hot oil with mustard, curry leaves, asafetida and urad dal
    • Hot oil with mustard, curry leaves and asafetida or hing.
    • Add the powdered spices -- turmeric, paprika and ground coriander -- and mix. Then stir in the chickpeas.
    • Wok with hot oil and spices added to it with wooden ladle.
    • Chickpeas added to spices in wok
    • Mix the chickpeas well with the spices and continue to stir-fry for 3-5 minutes more until the spices are well-incorporated and the chickpeas have taken on color from the spices. Mix in the unsweetened coconut shreds and cilantro.
    • Chana sundal with coconut shreds added
    • Chana sundal ready in wok
    Front photo of a karahi with sundal, with curry leaves and lemon on the side.

    Serving suggestions

    The chickpea sundal is wonderful as a snack. Or serve it as a side dish when you are having a salad for lunch or dinner to get a healthy protein boost. I even serve it as a side with burgers and tofu or tempeh steaks and it's delicious.

    Storage and freezing

    The sundal keeps in the refrigerator for 3-4 days. For longer storage place in airtight, freezer-safe container or bag and freeze. Thaw and reheat before eating.

    More tasty Indian chickpea recipes

    • The Best Chana Masala
    • Chole Bhature (Chana Bhatura)
    • Instant Chana Masala (with basic tomato onion sauce)
    • Chickpea Curry, South Indian Style
    • Chana Jor Garam
    Overhead closeup photo of chana sundal with coconut and cilantro.
    Overhead photo of chickpeas stir-fry or chana sundal

    Sundal, an easy south Indian chickpea stir-fry

    Chana Sundal is a simple Tamilian stir-fry of chickpeas tossed with curry leaves, mustard seeds and chili peppers. Fresh coconut and cilantro add even more flavor. Sundal is served as a snack during the festival of Navratri, but it also makes a delicious and healthy side with nearly any main dish. This recipe is ready in under 15 minutes and it's gluten-free, soy-free and nut-free -- and vegan, of course.
    5 from 5 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Appetizer/side/snack
    Cuisine: South Indian Tamil
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Sundal
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Servings: 8
    Calories: 81kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Wok or large skillet
    • Mortar and pestle

    Ingredients 

    • 4 cloves garlic
    • 1 teaspoon cumin seeds
    • 1-2 jalapeno (chopped. Or use serrano peppers. Deseed and use just one if sensitive to heat.)
    • 1 teaspoon coconut oil
    • 1 teaspoon black mustard seeds
    • ยผ teaspoon asafetida (hing)
    • 1 teaspoon urad dal
    • 2 sprigs curry leaves
    • 1 teaspoon ground coriander
    • ยฝ teaspoon turmeric
    • 1 teaspoon paprika (optional, but nice for color. If you'd like even more heat in the sundal use cayenne)
    • 3 cups chickpeas (approx 2 15-oz cans or 1 cup dry, cooked. Drain all liquid from chickpeas before using)
    • Salt to taste
    • 2 tablespoon unsweetened shredded coconut
    • 2 tablespoon cilantro (chopped)
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    Instructions

    • Place the garlic, cumin seeds and green chile peppers in a mortar and pestle or food processor and crush into a coarse paste. Set aside.
    • Heat oil in a large wok or skillet. Add mustard seeds and when they sputter, add asafetida and urad dal. Stir-fry for a few seconds until the urad dal begins to turn lightly golden. Then add the curry leaves and stir-fry for a few seconds.
    • Add the garlic-cumin-chili paste you just made to the skillet and stir-fry for a minute. Add the powdered spices to the skillet: the ground coriander, turmeric and paprika, if using. Mix.
    • Add the chickpeas to the skillet and mix well. Continue stir-frying for a couple more minutes. Add salt to taste.
    • Stir in the coconut and cilantro. Serve hot, warm or at room temperature.

    Recipe notes

    • Chickpeas are great in this sundal. But if you'd like to change up the beans, use white beans or pinto beans. Make sure you use cooked or canned beans.
    • If you can't find curry leaves, add 2 tablespoon cilantro at the time you'd add the curry leaves. You can garnish with more cilantro at the end.
    • You can leave out the urad dal at a pinch. Or add a few broken pieces of raw cashews for a bit of crunch in the sundal.

    Nutrition

    Calories: 81kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 129mg | Fiber: 4g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Lexi

      October 14, 2021 at 7:42 pm

      5 stars
      Hello

      This sounds delicious and I am definitely going to make it! Just wondering what urad dal is? When I google it, it comes up as black lentils - but your recipe only calls for a teaspoon so I was wondering if I've got it wrong?

      Looking forward to making this one and I'll let you know how I go! ๐Ÿ™‚

      Reply
      • Vaishali

        October 14, 2021 at 9:28 pm

        Hi Levi, yes urad dal is the Indian term for split black lentils. You can buy it skin on but the kind you need for this recipe are the skinless, tiny white lentils.

        Reply
    2. Melissa

      October 11, 2014 at 6:42 pm

      I made this today and it is amazing! I used regular chickpeas, but will try this again when I find some Kala Chana. I love the combination of spices and flavors - the mustard and cumin seed, coconut, and mint with a touch of lemon! Next time I need a dish for a potluck, I'm bringing this! Thanks for posting this gem!

      Reply
      • Vaishali Honawar

        December 23, 2014 at 6:41 pm

        Thanks, Melissa, so glad you tried it. ๐Ÿ™‚

        Reply
    3. sra

      September 29, 2014 at 10:59 am

      This looks really good. I just couldn't make out what the yellow chunk was till I came to the list of ingredients. Just the other day, someone on Facebook was joking that quinoa sundal was the way to outdo the others at a Navaratri golu! Otherwise I wouldn't have connected quinoa and sundal together. I've always thought of legumes, not grain, in sundal.

      Reply
      • Vaishali Honawar

        September 30, 2014 at 9:09 pm

        Thanks, Sra! Yes, this is indeed a power sundal and the nuttiness is great with the legumes.

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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