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MASALA SUNDAL / मसाला सुंदल (Tempered & Stir fried Black Chickpeas) – GF & Vegan

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Sundal is a south Indian dish which is made as ‘prasadam’ i.e. an offering to the Gods. So you can imagine how good it has got to be! The sundals are usually made using kala chana (black chick peas) or safed chana (white chickpeas) and sometimes with peanuts. You can use either or both. In fact you can make it with practically anything that you fancy – chickpeas, green peas, corn, peanuts, black eyed beans, red kidney beans, mung beans or a healthy mix of a few of these. Having said that, I feel that black chickpeas with their robust and earthy flavors make for the best sundal. 

I had the opportunity to first taste it at a south Indian friend’s house approximately six years back and I enjoyed it for its crunchy (because of the fried lentil), herby, earthy flavours and of course its simplicity. I did not need to ask her for its recipe since I could easily make out all the ingredients from its taste. I was pretty happy the way it turned out and later a friend told me to coarsely grind the chana dal instead of adding it whole in the tempering and it did make a difference in taste. Although most people don’t do this but I added a dash of lemon to give it a zing and it kind of wraps up the whole thing so well. This recipe is perfect for an evening snack since it is packed with protein and iron. Delicious and nutritious! 

For Chana

1 C (200 grams) Kala Chana (Black Chick Peas)

¼ tsp Salt

For masala

1 tbsp plus 1 tsp Chana dal

1 tsp whole Coriander Seeds

1 dry whole Red Chili

1 tsp grated Coconut

For tempering

2 tbsp Oil

A small pinch Heeng (Asafoetida)

1 tsp Mustard Seeds

2 dry whole Red Chilies (broken into 2 – 3 pieces)

1 tsp Urad Dal (Ivory Lentils)

A sprig Curry Leaves

1 tbsp finely chopped, fresh Coriander (cilantro)

1 tbsp finely shredded, fresh Coconut

2 – 3 tsp Lemon juice (optional)

Pick and wish the kala chana and soak it enough water for at least eight hours (preferably over night).

Discard the water and transfer the chana in to a pressure cooker. Add a glass of water and salt. Pressure cook till two whistles escape.

The pressure cooker off the heat and wait for the pressure to get released on its own. Drain the chana and set aside. (you can reserve the water instead of draining it and use it for curries or pulav)

Meanwhile, dry toast the first three ingredients of the masala will the chana dals begins to turn golden. Add the grated coconut and roast further for a minute or two or till the chana dal begins to turn golden brown.

Cool the masala and grind it to a coarse powder in a spice mixer or grinder. Keep aside.

Take on in a wok or pan and add the oil. Heat the oil and add heeng, fry for a few seconds or till it becomes aromatic and golden brown.

Add mustard seeds, broken red chilies and urad dal. Fry till the dal turns golden brown. Add curry leaves and add the chana along with the masala. Add a little salt as well.

Stir everything well. Remove from heat and add the fresh coriander, fresh coconut and lemon juice. Mix well.

Masala sundal is ready to be served as a snack or to be used as prashad.

Serves – 4 (as snack)

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SUNDAL (SAUTÉD BENGAL GRAMS)

This is a south Indian dish which is normally made as ‘prasadam’ i.e. an offering to the Gods. So you can imagine how good it has got to be! The sundals are made using bengal grams as well as chick peas. You can use either or both.


I had the opportunity to first taste it at a south Indian friend’s house and I enjoyed it for its crunchy (because of the fried lentil), herby, earthy flavours and of course its simplicity. I did not need to ask her for its recipe since I could easily make out all the ingredients from its taste. And when I tried it, I am glad that it did turn out pretty well. Though, I did make one small addition to it. I added a dash of lemon to give it a zing.

This recipe is perfect for an evening snack since it is packed with protein and iron (absolutely great for those doing gym). It is filling yet not heavy on the stomach. 



And talking no furtherhere is the recipe:



2 cups bengal grams (boiled)
2 tsp (or more if you like to have more crunch) white lentil (safeyd urad daal)
1 ½ tsp dry coriander powder 
1 tsp mustard seeds
2-3 whole red chillies (split in 2-3 pieces)
1 ½ tsp oil (for sautéing)
1 tbsp fresh coconut (grated)
7–8 curry leaves (washed and each leaf torn in two)
1 tbsp fresh coriander leaves (finely chopped)
1 pinch Asafoetida (optional)
Salt and chillies to taste
½ tsp lemon juice

Heat oil in a non stick pan and add chillies, mustard seeds and once they splutter, reduce the flame.

Remove the pan from the fire and add lentils and then place the pan again on fire on a medium flame. Once the lentil starts to turn golden, carefully add the curry leaves because they will splutter in the hot oil.

Immediately add the bengal grams, salt and chillies (since the dry chillies have been added, you need to check how much more heat you require) and coriander powder. Mix well and stir for 10 seconds.

Add grated coconut, lemon juice and coriander leaves. Mix them well. Your sundal is ready to be served.


Serves 4


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