Sundal is a traditional South Indian snack made with boiled legumes such as chickpeas, green gram or black chickpeas, tempered with mustard seeds, curry leaves, chillies and fresh coconut. It is especially popular during Navratri, when different varieties of sundal are prepared as offerings and served as prasad. It is also commonly enjoyed during festivals, temple celebrations and as a simple protein-rich snack in Tamil Nadu and other parts of South India.
What is Sundal?
Sundal is a simple South Indian stir-fry made from boiled legumes like chickpeas, black-eyed peas or peanuts, tempered with mustard seeds, curry leaves and grated coconut. It has almost no oil and no heavy spices, letting the legume itself be the star, which is why it works as both a healthy everyday snack and a festival offering.
Where Sundal Comes From
Sundal is a Tamil Nadu and broader South Indian tradition, most commonly associated with Navratri, when a different variety is prepared and offered as prasad on each of the nine nights. It is also served during temple festivals and Ganesh Chaturthi celebrations, and street vendors along Chennai’s Marina Beach sell it as an evening snack, so it moves easily between sacred and everyday eating.
Health Benefits of Chickpeas
- High in plant-based protein and fiber, which help keep you full for longer
- Low glycemic index, making them friendly for blood sugar management
- Good source of folate, iron and magnesium
- Support gut health thanks to their resistant starch content
- Naturally low in fat, especially when prepared without deep frying
Ingredients:
- 1 cup dried white chickpeas (or black-eyed peas), soaked overnight
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 dried red chilies
- 1 sprig curry leaves
- A pinch of asafoetida
- 1/4 cup grated fresh coconut
- Salt to taste
- Juice of half a lemon
Instructions:
Step 1: Cook the chickpeas
Pressure cook the soaked chickpeas with salt and enough water for 4 to 5 whistles, until soft but still holding their shape. Drain and set aside.
Step 2: Prepare the tempering
Heat coconut oil in a pan. Add mustard seeds, and once they splutter, add urad dal, dried red chilies, curry leaves and asafoetida. Fry for a few seconds until the dal turns golden.
Step 3: Combine and toss
Add the cooked chickpeas to the tempering and toss well so every piece is coated. Cook for 2 to 3 minutes on medium heat to let the flavors settle.
Step 4: Finish with coconut
Turn off the heat, stir in the grated coconut and a squeeze of lemon juice, and mix gently.
Tips:
Do not overcook the chickpeas or the sundal will turn mushy instead of holding its shape. Fresh coconut makes a real difference here, so avoid substituting with desiccated coconut if you can help it. Sundal keeps well for a day at room temperature, but the coconut is best added fresh right before serving.
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