Chickpeas Sundal/ Channa sundal. Tamilian Channa Sundal is chickpeas tossed in mustard seeds, chillies and curry leaves. One of the easiest recipes to put together and a street snack that my mum would make for us even at home. Channa Sundal served warm with a cup of chai is probably the best thing ever.

A snack which is low in fat, high in proteins ,very Soak chickpeas in water overnight. Rinse well, add fresh water and pressure cook with required salt till soft. Green channa sundal recipe a quick and healthy sundal. You can cook Chickpeas Sundal/ Channa sundal using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chickpeas Sundal/ Channa sundal

It's 2 cups of chickpeas(boiled).
Prepare 2 tbspn of oil.
It's 1 of tspn mustard seeds.
Prepare 1/2 of tspn urad dhal.
It's 3 of dry red chilli (broken).
You need 2 springs of curry leaves.
You need 1/2 cup of grated coconut.
Prepare 1/4 of tspn asofetida.
You need of Salt.

For more detailed description with step by step pictures check here. Green channa sundal recipe with step by step pictures. Easy green chickpeas sundal for navratri with video. The first time I heard about this hara chana or green chana was from my cousin, so this year I bought a small pack to try a simple sundal with it.

Chickpeas Sundal/ Channa sundal step by step

Soak chickpeas overnight and pressure cook adding little salt for 1 whistle..
Heat oil in kadai add mustard seeds after it splutters, add urad dhal fry till golden brown..
Now add dry chilli and curry leaves followed by boiled chickpeas. Add salt and mix well.
Next add asofetida and grated coconut. Mix well. Munch this healthy snack with evening tea..

Chana sundal or chickpeas sundal is a very simple and easy munching snack item. We make them during varalakshmi vratam time, ganesh chaturthi time and also. In Karnataka, we get these Green chickpeas/Soppu kadale/Hasi Kadale Kaalu which is nothing but the fresh form of Brown channa. Check out my other sundal recipe here. Add in seasoning ingredients and saute for a min.