Chana Sundal is a delicious and nutritious South Indian dish made from chickpeas, often seasoned with spices, coconut, and mustard seeds. This popular snack is not only a staple during festivals but also serves as a healthy option for everyday meals. Rich in protein and fiber, Chana Sundal is appreciated for its satisfying texture and vibrant flavors, making it a favorite among health-conscious individuals and food enthusiasts alike. Traditionally prepared during the auspicious occasion of Navaratri, it embodies the essence of Indian culinary traditions and is cherished for its simplicity and wholesome ingredients.
> “Chana Sundal is more than just a dish; it represents the rich cultural heritage and culinary diversity of India.”
Preparation of Chana Sundal
Chana Sundal is a traditional South Indian dish made from boiled chickpeas (also known as chana or Bengal gram) tossed with a tempering of spices, coconut, and herbs. It is often prepared during festivals and religious occasions, especially during Navaratri, where it is offered as a prasad (sacred food). This nutritious snack is not only delicious but also packed with protein and fiber, making it a healthy option.
History of Chana Sundal
Chana Sundal has its roots in South Indian cuisine where legumes and pulses play a significant role in daily meals. The dish is an integral part of the traditions during festivals, showcasing the region’s emphasis on vegetarian food during auspicious occasions. Each state may have its variations and preparations, which are often influenced by local ingredients and spices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chickpeas (Chana) | 1 cup |
| Oil (preferably coconut oil) | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Urad dal (split black gram) | 1 teaspoon |
| Green chilies (slit) | 2 |
| Curry leaves | 10-12 leaves |
| Grated coconut | 1/4 cup |
| Salt | to taste |
| Lemon juice (optional) | 1 teaspoon |
Steps to Prepare Chana Sundal
- Soak the Chickpeas: Rinse 1 cup of chickpeas thoroughly and soak them in water for at least 6-8 hours or overnight.
- Cook the Chickpeas: After soaking, drain the water and place the chickpeas in a pressure cooker. Add enough water to cover the chickpeas and cook for about 3-4 whistles or until tender. Alternatively, you can boil them in a pot until soft.
- Prepare the Tempering: In a pan, heat 1 tablespoon of oil. Once hot, add 1 teaspoon of mustard seeds and let them splutter. Then add 1 teaspoon of urad dal, and sauté until it turns golden brown.
- Add Spices: Add 2 slit green chilies and 10-12 curry leaves to the pan. Sauté for a minute until fragrant.
- Combine Ingredients: Add the boiled chickpeas to the pan and mix well. Sprinkle in salt to taste and toss to combine all the ingredients.
- Add Coconut: Stir in 1/4 cup of grated coconut, and mix until well incorporated. Cook for an additional 2-3 minutes.
- Finish the Dish: Turn off the heat and add 1 teaspoon of lemon juice (if using). Give it one final mix.
- Serve: Transfer the Chana Sundal to a serving bowl and enjoy warm or at room temperature. It can also be served as a part of a larger meal or as a snack.
Frequently Asked Questions
What is Chana Sundal?
Chana Sundal is a popular South Indian dish made from boiled chickpeas, seasoned with spices, and typically garnished with coconut and mustard seeds.
How is Chana Sundal prepared?
Chana Sundal is prepared by boiling chickpeas, tempering them with mustard seeds, curry leaves, and green chilies, and then mixing in grated coconut.
What are the main ingredients in Chana Sundal?
The main ingredients include chickpeas, mustard seeds, curry leaves, green chilies, and grated coconut.
Is Chana Sundal healthy?
Yes, Chana Sundal is a healthy dish as it is high in protein, fiber, and essential nutrients from chickpeas and spices.
Can Chana Sundal be made with other legumes?
Yes, variations of Sundal can be made using other legumes like black-eyed peas or green gram.
Is Chana Sundal gluten-free?
Yes, Chana Sundal is naturally gluten-free, making it suitable for those with gluten intolerance.
How long can Chana Sundal be stored?
Chana Sundal can be stored in the refrigerator for up to 2-3 days in an airtight container.
What is the best way to serve Chana Sundal?
Chana Sundal is best served warm or at room temperature as a snack or side dish, often garnished with fresh coconut.
Can Chana Sundal be made in advance?
Yes, you can prepare Chana Sundal in advance and enjoy it later, but it’s best consumed fresh for maximum flavor.
Is Chana Sundal a vegan dish?
Yes, Chana Sundal is completely vegan and suitable for plant-based diets.
What occasions is Chana Sundal served on?
Chana Sundal is often prepared during festivals, religious ceremonies, and as a snack or appetizer.
Are there any variations of Chana Sundal?
Yes, variations include adding ingredients like lemon juice, onions, or different spices to enhance the flavor.
Can I make Chana Sundal spicy?
Yes, you can adjust the spiciness by adding more green chilies or using red chili powder to suit your taste.
What type of chickpeas is used in Chana Sundal?
Typically, *white chickpeas* (also known as *kabuli chana*) are used for making Chana Sundal, but *black chickpeas* can also be used for a different taste.
