How to Make Sundal – A Healthy South Indian Snack

Sundal is a simple, wholesome, and protein-packed South Indian snack that is especially popular during Navratri and other Hindu festivals. Typically made using legumes like chickpeas or moong beans, sundal is flavoured with a tempering of mustard seeds, curry leaves, and grated coconut. It’s quick to prepare, nutritious, and naturally vegan. In this blog post, we’ll show you how to make sundal at home using a traditional recipe and ingredients easily available in your kitchen.

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📝 What Is Sundal?

Sundal is a dry legume salad made using boiled lentils or beans and tempered with mustard seeds, curry leaves, green chillies, and coconut. It’s a staple during Navratri, when different varieties of sundal are prepared each day and offered as prasadam (sacred food). The most common types are white chickpea (channa), green gram (moong), black chickpeas, and peanuts.

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🛒 Ingredients for Basic Sundal (Chickpea Version):

(Serves 3–4)

White chickpeas (kabuli chana) – 1 cup

Grated coconut – 3 tbsp (fresh or frozen)

Mustard seeds – 1 tsp

Urad dal (split black gram) – 1 tsp

Green chillies – 1 or 2 (slit or finely chopped)

Dried red chilli – 1 (optional)

Curry leaves – a few

Asafoetida (hing) – a pinch

Oil – 1 tbsp (preferably coconut or sunflower oil)

Salt – to taste

Water – for soaking and boiling

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👩‍🍳 How to Make Sundal – Step-by-Step

Step 1: Soak and Cook the Chickpeas

Wash the chickpeas thoroughly and soak them overnight (or for at least 6–8 hours).

Drain and rinse, then pressure cook with fresh water and a little salt for 3–4 whistles or until soft but not mushy.

Drain any excess water and set the cooked chickpeas aside.

Step 2: Prepare the Tempering

Heat oil in a frying pan over medium flame.

Add mustard seeds and allow them to splutter.

Add urad dal and fry until golden brown.

Add green chillies, dried red chilli (if using), asafoetida, and curry leaves. Sauté for a few seconds.

Step 3: Combine and Finish

Add the boiled chickpeas to the pan and mix well with the tempering.

Add salt to taste and sauté for 2–3 minutes.

Finally, stir in the grated coconut and mix well.

Turn off the heat and serve warm or at room temperature.

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🍴 Serving Suggestions

Serve sundal as a healthy snack or side dish.

It’s also ideal as a light breakfast or packed lunch option.

During festivals, sundal is offered to guests and deities as part of the prasadam.

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💡 Tips for Perfect Sundal

Use fresh coconut if possible for the best flavour, but frozen works well too.

Don’t overcook the legumes – they should be soft but not broken or mushy.

Sundal tastes best when served fresh but can be refrigerated for up to 2 days.

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🌱 Variations of Sundal

Kala chana sundal – Use black chickpeas instead of white ones.

Moong dal sundal – Made with yellow moong dal, a lighter version perfect for fasting days.

Peanut sundal – A crunchy, nutty twist on the traditional recipe.

Sweet sundal – Made with jaggery and coconut for a sweet version, usually offered to children during Navratri.

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❓ FAQs – How to Make Sundal

Q: Can I use canned chickpeas for sundal?

A: Yes, canned chickpeas work in a pinch. Just rinse thoroughly and skip the soaking and boiling steps.

Q: Is sundal healthy?

A: Absolutely! It’s high in plant-based protein, fibre, and is naturally gluten-free and vegan.

Q: Can I make sundal without coconut?

A: Yes, but coconut adds a traditional flavour. You can also use desiccated coconut if fresh is unavailable.

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🧾 Nutritional Information (Approximate per serving):

Calories: 160

Protein: 7g

Carbohydrates: 18g

Fat: 6g

Fibre: 6g

 Note: Based on chickpea sundal. Variations will differ slightly.

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📌 Final Thoughts

Now that you know how to make sundal, you can enjoy this easy South Indian recipe any time you want a light, tasty, and nutritious snack. It’s ideal for festivals, fasting days, or everyday meals – and the variations make it fun to experiment with. Quick to prepare and loved by all ages, sundal deserves a place in your regular cooking routine.

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Learn how to make sundal, a healthy and easy South Indian snack made with chickpeas, coconut, and spices. Perfect for festivals, Navratri, or a protein-rich everyday snack.

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--- write ✍️ by foodie Parmod.