Chickpeas Sundal



Chickpeas Sundal or called as Kondakadalai Sundal is a well know Indian snack dish. Most of the time it will be prepared during festivals. We can make them as any time snack as well. Follow the simple method, soak-cook-stir fry, that’s all, a healthy snack for our family.



Ingredients :

250gm White chickpeas (kacang kuda)
1/2 Teaspoon turmeric powder
Salt per taste
Water to soak and boil the chickpeas

For stir fry :
1 Tablespoon oil
1-2 Teaspoon mustard seed (biji sawi)
3-4 Dried chilies
1-2 Stalk curry leaves
(salt if needed)


Let’s cook the Sundal :


Prepare the ingredients as needed.

Note : Optional to use  some freshly grated coconut. Stir fry it together with the chickpeas.





Wash and soak the chickpeas overnight.
In pot, boil some water, then add in the soaked chickpeas. Add 1/2 teaspoon of turmeric powder. Let the peas cooked till it become soft. Add in salt, when the chickpeas is almost cooked only, so that the skin keep remain intact.
Once the peas are cooked and soft in texture. Off the heat. Drain off the water as well.



In a sauteing pan, add in about 1 tablespoon of oil. Keep in low heat only.
Add in the mustard seeds and dried chilies. Once it starts popping, add in the curry leaves.





Add in the cooked peas (drain the water off).






Give a quick stir. Add salt if needed.
Keep in low heat and let it cooked for another 2 minutes. Stir occasionally.

Off the heat. It’s Done.


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