Masala Sundal Recipe
Masala Flavoured Chickpea Sundal

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Adjust Servings:
1 Cup Black Chickpeas (Kala Chana) 1 Cup - 250ml
2, small or 1 Big, Finely Chopped Onion
2, Finely Chopped Tomato
1/4 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
1 Teaspoon Red Chili Powder
To taste Salt
For Garnishing Coriander Leaves
To Crush
1 Green Chilli
3 Cloves Garlic
1" Ginger
For Tempering
2 Tablespoon Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
1 Teaspoon Fennel Seeds
1 Teaspoon Split Urad Dal
1" Stick Cinnamon (Pattai)
3 Cloves (Krambu / Lavang)
Few Curry Leaves
1, Broken Red Chili

Nutritional information

22 g
4 g
7 g
6 g

A Healthy & Nutritional Sundal, can be served as sidedish or can be eaten as salad

  • Party Recipes
  • Tea Time Snacks


  • To Crush

  • For Tempering



Masala Sundal, a healthy and tasty Sundal variety with Black chickpeas along with onions, tomatoes and Indian spices. For Navratri and other festivals, we have a custom to make Chickpeas sundal, but for festivals and auspicious occasions, we tend to make it without onion, tomato and masala. I prefer to make this sundal on normal days and have it like a salad. My kids love this Sundal and they happily finish their main course, whenever I serve this as an accompaniment.

This recipe is shared by my best Friend’s wife. She did this amazing Masala Sundal when we visited her place during Summer Vacation and kids loved it so much. I requested her to share her way of making this recipe and she happily shared the ingredients and method to make this yummy Sundal. I made this Sundal last sunday as a sidedish for Garlic Rasam and kids loved that combo so much and they are looking forward for me to make this often.

Video Making of Masala Sundal

Masala Sundal

Other Sundal/Salad Varieties you can try:

  1. Peanut Sundal
  2. Carrot Kosumali
  3. Chickpeas Sundal
  4. Whole Green Moong Sundal
  5. Peas Sundal


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Overnight or 8 hours

Soaking Chickpeas

Wash and soak the Black Chickpeas overnight or at least for 8 hours

20 mins

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

2 mins

Crushing Process

Take green chili, garlic and ginger and crush them coarsely in a mortar and pestle. Set this Crushed spice aside

5 mins

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

10 mins

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

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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2 Comments Hide Comments

Dear Sowmya
Thank you for the wonderful and simple recipe. You could build up the protein in this by sprouting and carrying on in a similar fashion. Also, the onions and tomatoes could be just fresh and not sauted.

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