High protein Chickpea Sundal is a south Indian offering to the salad world – complete with “dressing” and all.
Re-posting a very, very old post today. I had somehow missed this recipe when I started Foodomania. This reminds me of my very beginning days of blogging. This recipe still is as good as it was when I made it over 3 years ago! 🙂
Garbanzo beans (Chickpea/ Chole). Such beautiful legumes! There isn’t a single savory dish you could make with chickpeas that I’d dislike. With their natural high protein content, garbanzo beans make for a natural choice for diet-conscious vegetarians. Here is another recipe from the southern regions of India, accentuating the deliciousness of chickpeas!
Sundal – a word that could possibly mean Salad. There are various kinds of Sundal that South Indians make. Think – as many lentils & legumes there are, twice or thrice as many (known) Sundal recipes exist! The most commonly prepared and loved Sundal though is this Chickpea Sundal.
The “dressing” is made up of my mom’s concocted spice blend and some coconuts, curry leaves & mustard seeds cooked in a little splash of oil. (Before you cringe – a little fat is GOOD for your health, okay?!) If you’ve been put off by bland bean salads before, give this one a chance and you’ll be surprised to find a new favorite. 🙂
Chickpea Sundal – Printable RecipePrint
- 4–6 Dry Red Chilli
- 2 Tablespoons Coriander seeds (dhania)
- 1 Tablespoon Cumin seeds (jeera)
- 1 cup Dry Chickpea (Garbanzo beans/Chole/ Kabuli Chana), soaked overnight for at least 8 hours
- 1/4 cup Grated fresh coconut
- 2 Tablespoons Curry leaves, roughly chopped
- 1 teaspoon Mustard seeds
- 1 Tablespoon Vegetable Oil
- 2 teaspoons Salt (adjust to taste)
- If you have canned garbanzo beans, you can use that as well. Adjust salt to taste
- If you don’t have fresh coconut, use desiccated coconut
- Wash the chickpeas. Add enough water to cover the beans. Add 1 Tablespoon salt. Let the beans cook on a pan / in a pressure cooker till they are well cooked (You are looking for them to be tender yet retain their shape & have a bite to them)
- Drain the chickpea completely.
- Dry roast coriander seeds, cumin seeds & dried red chili for about 2 minutes
- Grind to a coarse powder and set aside
Making the chickpea sundal
- Heat oil in a pan. Add mustard seeds. When that splutters, add curry leaves.
- Add coconut & saute for 2-3 minutes. As it starts to dry up, add the spice mix and mix well.
- Add the chickpeas and mix well. Add salt if required and mix well.
- You can serve this hot or at room temperature too
Chickpea Sundal – Chole Sundal – Garbanzo Bean Salad – Step by step
Dry roast coriander seeds, cumin seeds & dried red chili for about 2 minutes. Grind to a coarse powder and set aside
Soak the dry chickpea beans overnight. Cook in salted water until the beans are tender and yet have a bite (You can follow the pressure cooker method to quickly cook your beans)
In a pan, heat oil. When it is hot, add mustard seeds, and curry leaves and let the seeds splutter.
Add the freshly grated coconut. Sauté for about 2-3 minutes. Add the ground spice mix and sauté till the moisture in coconut starts evaporating and it starts to dry up a bit.
Add the boiled & drained chickpeas. Mix well. Taste and adjust for salt, if required.