Cook's Hideout: Chickpea Sundal

March 12, 2016

Chickpea Sundal

Blogging Marathon# 62: Week 2/ Day 3
Theme: Salads
Dish: Chickpea Sundal
For the last day of this week's blogging marathon, I have a traditional Indian salad that is usually served during festivals.
Chickpea & Coconut Salad
I love chickpeas in any form and this recipe with coconut and minimum spices is easy to make and is one of my favorites. I made it for Sankranthi along with pulihora and bobbatlu, for prasadam that day.

Chickpea & Coconut Salad

Recipe from Vegan Richa:

Chickpea Sundal
  • 1cup Cooked Chickpeas
  • 2tbsp Dried Coconut
  • 1tsp Urad dal
  • ½tsp Mustard Seeds
  • 2 Dry Red Chilies
  1. In a skillet, heat oil on medium heat. Add the mustard seeds and urad dal. When the seeds start to splutter and dal turns golden, add the curry leaves, dry red chili and hing. Cook for 30 seconds.
  2. Next add the dry coconut and 2tbsp water. Cover and cook for 1 minute to rehydrate the coconut. Skip this step if using fresh coconut and add it after cooking the chickpeas at the very end.
  3. Add the cooked chickpeas and salt. Cover and cook for 5 minutes. Serve warm or at room temperature.
Chickpea & Coconut Salad

Lets check out what my fellow marathoners have cooked today for BM# 62.


  1. Nicely made ! Makes me hungry :))

  2. Healthy and fantastic bowl of sundal, never get bored of this sundal.

  3. I came across your blog while looking for some chickpea recipes and liked a lot. How amazing! I will keep an eye on your post.
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  4. Chickpea sundal looks refreshing and healthy.I am yet to try theses delicious version of South Indian Sundals.

  5. Wahhhh. Sundal. Remembering navratri days.

  6. Husband hates sundal but I make it now and then. Especially towards the end of the week when veggies are low and you have to depend on pulses.

  7. Me too, even I love chickpeas in any form. Bowl of sundal is inviting.


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