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A bowl of chickpeas on a table
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5 from 2 votes

Chana Sundal

‘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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Salad, Snack
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Soy free
Difficulty: Easy
Servings: 4 people
Calories: 123kcal

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

This can be made in stovetop too. Same procedure, use any kind of pan instead of Instant Pot.

Nutrition

Calories: 123kcal | Carbohydrates: 30g | Protein: 19g | Fat: 2g | Saturated Fat: 2g | Sodium: 151mg | Potassium: 42mg | Fiber: 2g | Sugar: 2g | Vitamin A: 107IU | Vitamin C: 22mg | Calcium: 4mg | Iron: 1mg