Recipe

South Indian Sundal (Chickpea salad)

Community Pick!

Recipe
2 Questions

Photo by AshaFSK

This recipe was entered in the contest for Your Best Street Food
Midge's Testing Notes: AshaFSK’s South Indian Sundal delivers a big exotic punch for minimal effort. The nutty and crisped chickpeas are complemented by toasty coconut, which lends a subtle sweetness, tangy mustard...
AshaFSK’s South Indian Sundal delivers a big exotic punch for minimal effort. The nutty and crisped chickpeas are complemented by toasty coconut, which lends a subtle sweetness, tangy mustard seeds that pop when you bite into them, and a substantial kick from the chiles. I can only daydream about munching this on the beach in Chennai as AshaFSK describes, but for now it makes a great summery snack with cocktails on the patio. - Midge

Expand Collapse
Chef
AshaFSK's Notes: Sundal is something that I grew up with on the coastal shores of South India! Sundal, is a savory snack that is very popular inside and outside the homes of Tamilians. It is also one of...
Sundal is something that I grew up with on the coastal shores of South India! Sundal, is a savory snack that is very popular inside and outside the homes of Tamilians.
It is also one of the most popular snacks munched on while sitting on the cool sands of the beach in the evening watching the sea lapping at the shores. Growing up in Chennai, a coastal city, I loved going to the beach at dusk and listening to the waves hitting the coast. - AshaFSK

Expand Collapse

Serves 2

1 cup dried chickpeas, soaked overnight Ask a question about this ingredient

2 teaspoons whole black mustard seeds Ask a question about this ingredient

7 sprigs curry leaves Ask a question about this ingredient

4 green chillies, diced Ask a question about this ingredient

3 tablespoons dessicated coconut Ask a question about this ingredient

1 pinch salt, as needed Ask a question about this ingredient

Soak the beans, in enough water and a little salt, overnight. Cook the beans in salted water in pan or in a pressure cooker (2-1/2 whistles) until just done. Drain and set aside. This can be made upto 2 days ahead.
Ask a question about this step
In a shallow pan, saute a bit or oil (ghee is best!). When the oil is hot, add the mustard seeds and wait for them to pop.
Ask a question about this step
Add the curry leaves and chillies. As they start to crisp up, add the cooked beans.
Ask a question about this step
Toss and cook on low for a couple of minutes. Sprinkle the grated coconut and toss and cook for a few minutes.
Ask a question about this step
That's it. Serve! :)
Ask a question about this step

9 Comments on South Indian Sundal (Chickpea salad)

J-Dizzle added 11 months ago

I love the versatility of the lil' ol' chickpea!! Thanks for sharing this recipe! :o)

Anne S added 11 months ago

Is it worth attempting with canned chickpeas? I don't own a pressure cooker, but this looks fantastic!

ejm added 5 months ago

Hi Anne - looks like the recipe calls for either boiling or pressure cooker - once soaked change the water, bring to a boil - skim the foam that rises, and once boiled for a few minutes (5-10) you can add a bit of salt to the water and reduce the heat to a simmer - depending on the age of your beans it will take 90-120 minutes for them to be cooked.

You probably could use canned but the ones you soak and cook are so much better and not really that much more work.