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Kondakadalai sundal

Stirfried chickpeas with tempered spices and coconut is a delightful and healthy snack. Though not quite a looker, this recipe is vegan, glutenfree, protein rich and minimal oil.
Prep Time 10 mins
Cook Time 20 mins
Soaking time for the chickpeas 8 hrs
Total Time 8 hrs 30 mins
Course Pickles, Snack, Traditional
Cuisine diabetic friendly, gluten free, Indian, South indian
Servings 4 people


For soaking the chickpeas

  • 2 cups drinking water
  • 1/2 cup chickpea Brown chickpeas

To cook the chickpeas

  • 2 cups drinking water
  • 1/2 teaspoon salt

To make the sundal

  • 1 tbsp cooking oil
  • 1/2 tsp mustard
  • 2 tablespoon sundal podi
  • 1/4 cup grated coconut
  • 1 dry red chilli


  • Wash and soak the chickpeas for 8 hours.
  • Once soaked, drain the water and add fresh water.
  • Add salt.
  • Pressure cook ( or instant pot under high pressure) the chickpeas for 17 minutes.
  • Let the pressure release naturally.
  • Drain the cooked chickpeas and set it aside.
  • Into a frying pan add the oil and set on medium heat.
  • As the oil warms up add the mustard seeds, the urad dal, channa dal and the red chilli.
  • When the mustard crackles, add the cooked chickpeas and torn curry leaves.
  • Stirfry for a minute and add the grated coconut
    Making sirfried chickpeas
  • Mix well and add the sundal podi and coriander leaves.
    making kondakadali sundal
  • Stir well.
  • Transfer to a serving dish and serve warm.
    stirfried chickpeas, kondakadali sundal
Keyword bean salad, Lunch recipes
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