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Tamilnadu · Dinner

Sundal (Spiced Boiled Legumes)

Boiled chickpeas (or white beans, black-eyed peas) tempered with mustard seeds, curry leaves, and fresh coconut — a protein-rich, light dinner snack or side that is the traditional Navaratri festival offering. Eaten throughout the year as a healthy after-dinner snack or light dinner.

🧺 Ingredients

• 1.5 cups chickpeas (kondakadalai) or kabuli chana, soaked overnight, drained
• ½ tsp turmeric powder
• ¾ tsp salt
• 3 tbsp fresh grated coconut
• 1 tsp lemon juice
• 2 tsp coconut oil
• 1 tsp mustard seeds
• ½ tsp urad dal
• 2 dried red chillies, broken
• 2 sprigs curry leaves
• ¼ tsp asafoetida
• 2 green chillies, finely chopped

👩‍🍳 How to make Sundal

1. Pressure cook the chickpeas (medium heat): Add soaked chickpeas, turmeric, and ½ tsp salt to a pressure cooker with 2 cups water. Cook on high until steam, reduce to medium, cook 4 whistles. Release naturally. Chickpeas are done when they yield completely when pressed between fingers — soft throughout, no chalky core.
2. Drain (no heat): Drain all cooking water thoroughly. The chickpeas must be dry for sundal — wet chickpeas become mushy when tempered.
3. Temper (high heat): Heat coconut oil in a wide pan. Add mustard seeds — crackle. Add urad dal (10 sec, golden). Add red chillies, green chillies, curry leaves, and asafoetida (15 sec).
4. Add chickpeas (medium heat): Add drained chickpeas. Toss with the tempering for 2–3 minutes on medium. Add remaining ¼ tsp salt. Every chickpea should be coated in the tempering oil and fragrant with curry leaves and mustard.
5. Add coconut and lemon (no heat): Turn off. Add grated coconut and lemon juice. Toss once more. The coconut clings to the warm chickpeas.
6. Serve: At room temperature (not hot). Sundal is traditionally served slightly warm or at room temperature — not piping hot.

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