Masala Sundal, a healthy and tasty Sundal made using Black chickpeas along with onions, tomatoes and Indian spices. We can serve this as a chaat or as a starter. This is unlike our conventional sundal we make for festivals where we don't add onion or strong masalas. As we are making this recipe for chat, we add onion, tomato and garam masalas. This is nutritious, protein rich and tasty. Addition of spices and masala makes this chat very appetizing and tasty.
If you like this Masala Sundal then you can also try other Chaat Recipes
- Black Chickpeas Sundal : Kondakadalai Sundal is a nutritious snack made using Kala Chana (black chana). It's sold as a snack in public places like beaches. It's also made for most of the festivals in Tamil Nadu as an offering to god (Neivedhyam).
- Street Side Style White Peas Masala Gravy : Beach Sundal, Beach Pattani (Peas) gravy is a popular road side snack. It's usually served in a bowl mixed with broken Vada / Samos and topped up with finely chopped onion and sev.
- Aloo Peas Masala Curry Recipe : Aloo Peas Masala is a delicious Chaat. Dry peas is soaked overnight and then cooked with potato, tamarind and Indian Spices! A very healthy and tasty evening Chaat. Very tempting and filling too.
Recipe card to make Masala Sundal
Masala Sundal Recipe | Black Chickpea Sundal
Equipments Needed
- Pressure Cooker
Servings: 5 people
Calories: 160kcal
A Healthy & Nutritional Sundal made using Black Chickpea and fresh masalas. This can be served as a Chaat or as a starter.
Print Recipe
Ingredients
- 1 cup Black Chickpeas (Kala Chana)
- 2 small Onion or 1 Big, Finely Chopped
- 2 finely Tomato Chopped
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Salt To taste
- 2 tablespoon Coriander Leaves chopped, for Garnishing
Spices
- 1 nos Green Chilli
- 3 cloves Garlic
- 1 inch Ginger
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1 teaspoon Split Urad Dal
- 1 inch stick Cinnamon (Pattai) 1" Stick
- 3 nos Cloves (Krambu / Lavang)
- 1 sprig Curry Leaves
- 1 broken Red Chili
Instructions
Soaking Chickpeas
- Wash and soak the Black Chickpeas overnight or at least for 8 hours
Cooking Chickpeas
- Drain water from Soaked Chickpeas and then take the chickpeas in a pressure cooker. Add water to soak the chickpeas along with salt and pressure cook for 4-5 whistles. The chickpeas should not be mushy but it should be soft inside
Making fresh spice
- Take green chili, garlic and ginger and crush them coarsely in a mortar and pestle. Set this Crushed spice aside
Tempering Process
- Heat oil in a pan. Add mustard, cumin and fennel seeds and allow it to sputter. Then add the split urad dal and fry till dal turns light brown. Then add cinnamon, clove, red chili and curry leaves and fry for few seconds
Preparing Masala
- After Tempering, add onions and sauté the onions till translucent. Then add tomatoes along with salt, turmeric powder, coriander powder and red chili powder and mix well. Cook till tomatoes are mushy
- Add Crushed Green Chili+Garlic+Ginger and give a good mix. Then add the cooked chickpeas and mix well. Cover & cook everything in low flame for about 5 mins and then switch off the flame. Finally garnish with coriander leaves.
Serving Time
- Serve the delicious Masala Sundal and enjoy the healthy Salad
Video
Nutritional Info
Nutrition Facts
Masala Sundal Recipe | Black Chickpea Sundal
Amount Per Serving (0.5 Cup)
Calories 160
Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 22g7%
Fiber 6g25%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Steps to make Masala Sundal with step by step pictures
- Wash and soak the Black Chickpeas overnight or at least for 8 hours
- Drain water from Soaked Chickpeas and then take the chickpeas in a pressure cooker. Add water to soak the chickpeas along with salt and pressure cook for 4-5 whistles. The chickpeas should not be mushy but it should be soft inside
- Take green chili, garlic and ginger and crush them coarsely in a mortar and pestle. Set this Crushed spice aside
- Heat oil in a pan. Add mustard, cumin and fennel seeds and allow it to sputter. Then add the split urad dal and fry till dal turns light brown. Then add cinnamon, clove, red chili and curry leaves and fry for few seconds
- After Tempering, add onions and sauté the onions till translucent. Then add tomatoes along with salt, turmeric powder, coriander powder and red chili powder and mix well. Cook till tomatoes are mushy
- Add Crushed Green Chili+Garlic+Ginger and give a good mix. Then add the cooked chickpeas and mix well. Cover & cook everything in low flame for about 5 mins and then switch off the flame. Finally garnish with coriander leaves.
- Serve the delicious Masala Sundal and enjoy the healthy Salad
