13 December 2012,02:14 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
6 hours

Cooking Time :
40 minutes

Preparation Method :

  • Soak the kabuli chana for over 20 hours and pressure-cook for 8 whistles.
  • Squeeze lime juice for 2 tablespoon Chop coriander leaves fine, for garnishing.
  • Grate coconut for 2 tablespoons.
  • Fry dhania and the red chillies in 1 teaspoon of oil, roughly powder and keep aside
  • Allow the mustard seeds to splutter in oil and add the rest of the ingredients to the boiled chana. Add the chopped coriander leaves and lime juice; mix well.
  • Serve this delicious snack, hot or cooled. 


  • 300 grams of Chickpeas 
  • 3 tablespoons Coconut 
  • 2 teaspoon Asafoetida powder 
  • 2 Lime 
  • Salt to taste
  • 3 Red chillies 
  • 3 tablespoons Dhania 
  • 1 teaspoon Mustard seeds 
  • Coriander leaves for garnishing
  • 3 tablespoons IDHAYAM sesame Oil 
  • Salt to taste

1 comment for “Chickpeas Sundal”

  • sneha
    Posted 17 July 2013 at 09:15:42

    hey lovely recipies..i just love your recipies..:) .keep posting

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