Chana Sundal (Chickpeas Coconut Salad)

Amit Shah


  • Chana Sundal (Chickpeas Coconut Salad)
  • Salt as needed
  • 3 tbsp grated coconut
  • 2 tsp Oil
  • 1/4 tsp mustard seeds
  • Few curry leaves

To Roast and Grind

  • 1 tbsp Coriander seeds
  • 1 tbsp chana dal
  • 4-5 red chilis
  • Asafoetida 2 pinches


  • In a pan dry roast coriander seeds, chana dal, red chili, and asafoetida, till the dal turns golden brown.
  • Allow this to cool and make it into a fine powder.
  • Soak the chickpeas for 7-8 hours or overnight.
  • Pressure cook this for 5-6 whistles with salt and enough water.
  • Drain the water and keep this aside.
  • In a pan add oil and add mustard seeds and curry leaves.
  • Once it splutters, add the cooked chickpeas.
  • Mix well.
  • Add 2-3 tsp of the fresh spice powder and mix well.
  • Cook for a minute.
  • Switch off the flame
  • Add the grated coconut and mix well.
  • Chana sundal is ready.