Sundal, made from kala chana / brown chickpea, is one of the items generally made on the day of Ganesh Chaturthi. Sundal can also be prepared from other legumes like green chickpea, kabuli chana, moong or chana dal.

The sundal recipe using chickpea, which is also known as, among others, kadale kaalu, kondai kadalai, or senagalu, has only few ingredients. Further, it is easy to prepare sundal.

Sundal has deep roots in tradition. It is given as prasadam in many temples.

Sundal can be eaten as a side dish or as a snack. A highlight of the sundal recipe is that it needs less oil. From the health view also, eating sundal is beneficial because of the nutrition it provides.

You might also be interested in the recipe for moong sprouts sundal.

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1. Kala chana / brown chickpea / kadale kaalu / kondai kadalai / senagalu 1/2 cup
2. Oil 1-2 teaspoons
3. Mustard 1/4 teaspoon
4. Jeera / cumin seeds 1/4 teaspoon
5. Hing / asafoetida few pinches
6. Green chilies, chopped, 2-3
7. Curry leaves 1 sprig
8. Ginger, chopped, 1/4 teaspoon

Read more about the Health Benefits of Ginger in the blog.
9. Salt to taste
10. Coconut gratings
11. Chopped coriander leaves few sprigs
12. Lemon juice to taste
12. Water 3/4 cup

How to make Sundal?

1. Wash brown chickpea / kadale kaalu.

Soak it in water for 8-9 hours or overnight.

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2. Strain the water.
3. Add chickpea, salt and water to a pressure cooker.

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Pressure cook for 2 whistles or till the chickpea becomes soft.

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4. Strain and preserve the residual water.

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5. Heat oil in a kadai or utensil till the oil becomes hot.
6. Add mustard seeds.

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7. Add jeera when the mustard seeds start to splutter.

Fry till the jeera turns to golden brown.
8. Add ginger, curry leaves and chilies.

Fry till there is no raw smell of ginger.

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Add hing.

9. Add cooked chickpea.


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10. Add coconut and about one tablespoon of water you used for cooking chana.


If there is no residual water after cooking the chana, add fresh water.

Cover and cook till the water is absorbed.

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Taste and, if necessary, adjust the salt.
11. Switch off the stove.

Add lemon juice and chopped coriander.


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Sundal made from kala chana, brown chick pea, kadale kaalu, senagalu or kondai kadalai is ready.

sundal final

TIPS Sundal
1. If there is much water left after cooking the kala chana, use the water for making rasam or chapati dough.