After a brief hiatus in sharing new recipes, I am back today with one that is easy to prepare and something you can try right away. It is one of the easiest recipes with Chickpeas - Indian Chickpea Salad a.k.a Chana Sundal in India.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Jump to:
Chana Sundal is a typical south Indian dish made in almost every house during festivals.
But it does not have to be just during festivals for you. A nutritious, low-fat recipe such as this needs excuses to prepare. It barely has any stir-fried ingredients and uses very little oil during preparation. This is Indian style Chickpea Salad can be enjoyed as a snack or a starter salad to make any meal a sumptuous one.
‘Sundal’ is nothing but cooked chickpeas tossed in spices and grated coconuts. Mango Chana sundal is pretty much a variation of this original recipe with grated mango (raw) instead of coconut. Raw green mangoes give a sweet and sour taste that pairs very well with the spices. This is probably one of the salads with a high protein content that can keep you off other unhealthy snacks for a long time.
How to cook chickpeas?
Chickpeas or Chana Dal can be cooked in a pressure cooker or in the Instant Pot. Using canned chickpeas can speed up the process and comes in handy if you do not want to use or do not have a pressure cooker. You may want to check my article from a few weeks where I showed how to cook Chickpeas on Instant Pot. The procedure is quite simple and does not even need the chickpeas to be soaked.
Types of chana that can be used
For this recipe, there are a couple of types of chana that work well...Kala Chana & Kabuli chana. They are fairly common and you can find them in any Asian grocery store. For this recipe, you will notice that I have used Kabuli chana also known as Chickpeas.
Variations of Mango Chana Sundal
Once you master this recipe, the variations you can try are limitless! You can replace chickpeas with peanuts (groundnuts), black chana, kidney beans (rajma), mung bean (green gram), or any other legumes or combination of grams.
The best part I liked about the recipe is the short list of ingredients that it needs. If you are not able to find raw mangoes for this recipe, you can always revert back to using grated coconuts instead. If you prefer a spicy note, just add more chilies. Try this today and let me know if you share my excitement for this protein-packed salad!
Related recipes
If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest.
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
📖 Recipe
Chana Sundal
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup grated raw mango
- 2 ½ cup cooked garbanzo bean or use canned chickpeas
- 2 teaspoon grated ginger
- 4 green chilies
- 1 strand curry leaves
- Salt
- 2 teaspoon coconut oil
- 1 teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 red chili - optional
Instructions
- Place a pan over medium heat or use instant pot to saute the spices. I have used the Instant pot for this procedure.
- Press saute setting and add oil to the inner pot. As the oil heats up, add mustard seeds, urad dal, and red chilies. When it starts to sizzle, add grated ginger and curry leaves. Saute for 20 seconds.
- Add grated mangoes and salt. Stir well and saute for 30 seconds.
- Add cooked chickpeas then continue to stir. Continue to saute for at least another 30 seconds.
- That’s it! Mango Chickpea sundal is ready! Serve it warm with a side of hot coffee or tea!
Notes
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Pin this recipe for later use
Comments
No Comments