Kondaikadalai Sundal Recipe: White Chickpea Sundal for Navratri

Sundal

Sundal is a quintessential South Indian dish made from cooked dry beans, lentils or pulses. It is seasoned with a mild tempering of mustard seeds, urad dal, curry leaves, dry red chillies and grated coconut.

This protein packed snack is perfect for festive offerings like naivedyam and prasadham during Navratri, Vinayaka Chaturthi or Krishna Jayanti. Besides being a devotional dish, it is a delicious side for lunch and a wholesome evening snack.

History and Origin of Sundal

Sundal is more than a snack in South Indian homes. During Navratri it holds real cultural significance, and it is offered as naivedyam and prasadham in temples as a symbol of purity and devotion.

Lentils and pulses are rich in protein and fibre, which makes sundal a sensible, filling choice during the days of fasting. The beans and pulses used across the nine days also bring a balanced mix of nutrients to the festival.

Each festival has its own favourite sundal, and the humble white chickpea, kondaikadalai, is among the most loved. It is mild, hearty and welcomes any tempering you give it.

My Nostalgia and Memory

If you have ever visited a temple during a festival, you know how divine sundal tastes with the aroma of camphor, flowers and holy offerings lingering all around.

For me, sundal means Navratri evenings of my childhood. Pattu pavadai on, hopping from one Golu house to the next, collecting sundal in little bowls. Honestly, the visiting was optional. The sundal was not.

My mother's default naivedyam for Saraswati Pooja was Pachai Pattani Sundal (Dry Peas) with Sarkkarai Pongal, pori and seasonal fruits. Kondaikadalai sundal always found its way into the line up as well.

Why You Will Love This Kondaikadalai Sundal Recipe

• Quick and easy: Prepping sundal needs minimal effort, and the cooking comes together in about 30 minutes after soaking.
• Versatile: Swap the white chickpeas for other pulses like green gram, peanuts or rajma to create different variations.
• Perfect for festivals: Ideal for festive occasions, and it can be made without onion for naivedyam.
• Healthy and filling: A protein and fibre rich snack that suits lunch boxes, tea time and fasting days alike.

Your Guide to Making White Chickpea Sundal

This easy Kondaikadalai sundal recipe uses white chickpeas, also known as white chana. I typically soak the chickpeas overnight for best results.

After draining the soaking water, I cook the chickpeas in a pressure cooker until soft and tender. Once cooked, temper them with the seasoning, and there you go, a healthy and nutritious South Indian snack.

Recipe Overview

• Cuisine: South Indian, Tamil Nadu
• Recipe Type: Sundal, Naivedyam, Prasadham, Healthy Snack, Side Dish
• Yields: 1 medium bowl (about 1 1/2 cups)
• Servings: 3 to 4 portions
• Spice Level: Mild to moderate
• Difficulty: Easy / Beginner Friendly
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 5 to 10 minutes
• Soaking Time: 8 to 10 hours (overnight soaking)
• Cooking Time: 25 to 30 minutes
• Total Active Time: About 40 minutes, plus soaking

How to Make Kondaikadalai Sundal: Step by Step Guide

Ingredient List

To Soak and Cook:

• 1/2 cup White Chickpeas (Kondaikadalai/Kabuli Chana)
• 2 cups Water

For the Tempering:

• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Black Gram Dal (urad dal)
• 2 Dry Red Chillies
• 2 sprigs Curry Leaves
• A pinch of Asafoetida (optional)
• 2 to 3 tbsp Grated Coconut
• A pinch of Salt

Method: Detailed Cooking Instructions

Step 1: Soak the Chickpeas

1. Rinse 1/2 cup of chickpeas and soak them in water overnight, for 8 to 10 hours.
2. For a quicker method, soak them in boiling water for 3 to 5 hours.

Pro Tip: Overnight soaking gives the softest, evenly cooked chickpeas. Use the quick boiling water method only when you are short on time.

Step 2: Pressure Cook the Chickpeas

1. Drain the soaking water and transfer the chickpeas to a pressure cooker with 2 cups of fresh water.
2. Cook on high heat for 2 whistles, then lower the heat and cook for 4 to 5 more whistles, until the chickpeas are soft.
3. Once cooked, drain the excess water and set the chickpeas aside.

Pro Tip: Avoid adding salt while pressure cooking the chickpeas, to maintain their texture and flavour.

Step 3: Make the Tempering

1. In a pan, heat 2 tbsp of oil.
2. Add 1 tsp of mustard seeds and 1 tsp of black gram dal (urad dal). Once they splutter, toss in 2 dry red chillies, 2 sprigs of curry leaves and a pinch of asafoetida.
3. Stir in 2 to 3 tbsp of grated coconut and fry for a few seconds to release the flavours.

Pro Tip: Honouring tradition, skip the onions when making this sundal as naivedyam or prasadham, for a traditional and authentic offering.

Step 4: Toss and Serve

1. Add the cooked chickpeas into the pan, followed by a pinch of salt.
2. Stir everything well on low heat to let the flavours blend together.
3. Serve warm or cold as a side dish, snack or naivedyam.

Pro Tip: For naivedyam and prasadham, always prepare fresh sundal, as leftovers are not suitable for offerings.

Pro Tips and Notes

• Soaking: Soak the chickpeas overnight for the best texture. Soaking and cooking times change with every bean, lentil and pulse, so adjust when you switch.
• Salt: Add salt only at the tempering stage, never in the pressure cooker.
• Naivedyam: Skip onions and make it fresh for offerings.
• Asafoetida: It is optional, and a tiny pinch is enough for aroma.

Serving Suggestions

Serve warm or cold as a side dish, a snack or a naivedyam. For Golu, offer it in small bowls with a little extra fresh coconut on top.

It also makes a lovely evening snack with a hot cup of filter coffee, or a simple side with rice, sambar or rasam for lunch.

Storage Suggestions

• Refrigeration: Store leftover sundal in an airtight container in the refrigerator for up to 2 days. Cool it first, and refrigerate within 2 hours of cooking.
• Freezing and Thawing: Plain cooked chickpeas freeze well for up to 2 to 3 months. Freeze them without the tempering, thaw overnight in the refrigerator and temper fresh. Fresh coconut and curry leaves lose their texture when frozen, so I do not recommend freezing the finished sundal.
• Reheating: Warm gently in a pan on low heat with a sprinkle of water, or microwave covered for 30 to 45 seconds. Avoid reheating repeatedly, to keep it fresh.

FAQ

Which chickpeas are best for Kondaikadalai sundal?
White chickpeas, also known as white chana or kabuli chana, are used for Kondaikadalai sundal. Black chickpeas make a delicious variation.

Do I need to soak chickpeas overnight for sundal?
Overnight soaking for 8 to 10 hours gives the best results. For a quicker method, soak them in boiling water for 3 to 5 hours.

Why should I avoid adding salt while pressure cooking chickpeas?
Skipping salt in the cooker helps maintain the texture and flavour of the chickpeas. Add salt at the tempering stage instead.

Is onion used in sundal for naivedyam?
No. For a traditional and authentic naivedyam or prasadham, sundal is made without onions.

Can I use canned chickpeas for sundal?
Yes, rinse and drain them well and skip the soaking and pressure cooking. The texture and flavour will be slightly different from the traditional method.

Is Kondaikadalai sundal vegan and gluten free?
This recipe is vegan, as it uses oil and no dairy. It is naturally gluten free, but check your asafoetida label, as some brands are blended with wheat flour.

Recipes You Might Like From My Blog

• Black Chickpea Sundal: The earthy, hearty cousin of this white chickpea sundal.
• Sundal Podi: A fragrant spice mix that lifts any sundal in seconds.
• Sarkkarai Pongal: The ghee rich sweet pongal that pairs perfectly with sundal on Navratri evenings.

A Handful of Chickpeas, a Heart Full of Festival

This Kondaikadalai sundal is simple, protein packed and perfect for festive celebrations and wholesome snacking. Whether you want a quick side for lunch or a healthy evening snack, this sundal ticks all the boxes.

Soak a handful of chickpeas tonight, let the mustard crackle tomorrow, and pass a small bowl around. That is how festivals are best remembered.