Go Back
+ servings
Print Recipe
No ratings yet

Chana sundal | Chickpeas sundal recipe

Chana sundal | Channa sundal with fresh spice powder
Prep Time10 mins
Cook Time25 mins
Soaking time8 hrs
Total Time8 hrs 35 mins
Course: Festival recipes,, Navaratri Sundal
Cuisine: Indian
Keyword: Festival recipes, Ganesh chaturthi recipes
Servings: 3 people
Author: Jeyashri suresh


  • 3/4 cup White Kabuli Chana
  • Salt as needed
  • 3 tbsp coconut
  • 2 tsp Oil
  • 1/4 tsp mustard seeds
  • Few curry leaves
  • To Roast and Grind
  • 1 tbsp Coriander seeds
  • 1 tbsp chana dal
  • 4-5 red chilis
  • Asafoetida 2 pinches


  • In a pan dry roast coriander seeds, chana sal, red chili, and asafoetida, till the dal turns golden brown.
  • Allow this to cool and make it into a fine powder. This came around 5 tsp of powder.
  • Soak the chickpeas for 7-8 hours or overnight.
  • Pressure cook this for 5-6 whistles with salt and enough water.
  • Drain the water and keep this aside.
  • In a pan add oil and add mustard seeds and curry leaves.
  • Once it splutters, add the cooked chickpeas.
  • Mix well.
  • Add 2-3 tsp of the fresh spice powder and mix well.
  • Cook for a minute.
  • Switch off the flame
  • Add the grated coconut and mix well.
  • Chana sundal is ready.



  1. You can replace white chickpeas with green peas or black chana or peanuts.