Sundal/chickpeas masala

The word “Sundal” refers to a popular South Indian snack made primarily from legumes. Sundal is a nutritious and savoury dish made from various legumes, typically boiled and tempered with spices. Sundal/chickpeas masala is a delightful and aromatic spice blend that is integral to South Indian cuisine, particularly in Tamil Nadu, Kerala, and Karnataka. The unique spice mix adds a burst of flavour and a hint of warmth to a popular South Indian snack known as “sundal.”

Sundal/chickpeas masala is an excellent and nutritious snack option for kids when they return home from school to keep them energized and satisfied. Growing children will find this South Indian snack to be a wholesome choice, as it not only tastes delicious but also contains essential nutrients. It’s a healthier alternative to many packaged snacks, making it an ideal choice for parents who want to provide their children with a nutritious and homemade option.

Traditionally, the sundal is prepared by boiling any legume and tempered with oil, mustard, cumin seeds, dry red chilly, curry leaves and grated coconut. I personalised this recipe to suit our tastes and preferences. Sharing the unique twist on the traditional sundal recipe can be inspiring for others looking to try something new or add their own creative touch. Feel free to share your twist on this recipe in the comment box, and I’d be happy to hear about your creative twist on this South Indian classic. Here is my version of this delicious snack.

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Sundal/chickpeas masala

Print Recipe

Sundal/chickpeas masala is a savoury dish that combines the nutty taste of chickpeas with a medley of spices, creating a rich and spicy profile. The dish is adorned with onions, tomatoes, and aromatic spices enhancing the overall taste. It is a wholesome and protein-packed treat, perfect as a standalone snack.

Course Snack

Cuisine Indian

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Soaking time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 2 people

Author sumisculinarynotes

Ingredients

• 100 grams ½ cup white chickpeas 1 cup = 250ml
• 1 tbsp oil
• ½ tsp red chilly powder
• 1 tsp Kashmiri chilly powder optional
• ⅛ tsp turmeric powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• 1 tsp chaat masala powder
• 1 tsp dried mango powder
• ½ tsp garlic powder optional
• Pinch hing/asafoetida
• Salt
• ½ finely chopped Onion
• ½ finely chopped tomato
• Coriander leaves to garnish
• Juice of half a lemon
• Water as needed

Instructions

• Start by soaking the dried chickpeas in water overnight or for about 5-6 hours.
• Pressure cook the soaked chickpeas with salt and water for about 4 – 5 whistles until they are tender but not mushy. Add enough water that the chickpeas are immersed in water.
• Mix all the spice powders in a small bowl. Add 1 to 2 tablespoons of water and mix well.
• Heat oil in a pan, add the spice powder mix and saute stirring continuously in low flame.
• Add a few tablespoons of water and cook the spice mixture thoroughly.
• Add the cooked and drained chickpeas and combine everything well.
• Let this cook till all the water evaporates and the masala coats on the chickpeas.
• Switch off the flame, and add finely chopped onion, and tomato.
• Combine everything and squeeze half a lemon juice.
• Garnish with finely chopped coriander leaves.
• The Sundal/ chickpeas masala is now ready to be enjoyed as a delicious and nutritious snack.

Notes

Adjust the spice level to your liking by adding or reducing the amount of red chilly powder in the Sundal masala.

Black chickpeas or canned chickpeas can also be used.

Don’t skip chaat and dried mango powder as it gives a nice tanginess to the dish.