You'll spot it everywhere in South India from temple offerings during festivals to paper cones sold by beach vendors.

Channa Sundal is simple and packed with flavour, proving that a handful of pantry staples can go a very long way.

Enjoy it with a cup of chai on a rainy afternoon, serve it alongside lunch, or make a batch for an easy, protein-packed snack during the week.

Channa Sundal

Ingredients

Serves 4

  • 400g canned chickpeas, drained and rinsed
  • 1 tbsp vegetable oil
  • Pinch of asafoetida (hing)
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 dried Kashmiri red chilli, broken into halves
  • 5 fresh curry leaves
  • 1 green chilli, slit lengthways
  • 2 tbsp freshly grated coconut
  • 1 tbsp lemon juice
  • Salt, to taste

Method

  1. Place the drained chickpeas in a saucepan, cover with fresh water and simmer for 15 to 20 minutes until tender. Drain well and set aside.
  2. Heat the oil in a heavy-based pan over a medium heat. Add the asafoetida, followed by the mustard seeds. Once the seeds begin to crackle, stir in the urad dal and dried red chilli.
  3. Add the curry leaves and green chilli, allowing them to sizzle gently for about a minute until the oil becomes fragrant.
  4. Stir in the cooked chickpeas and grated coconut, tossing everything together until the chickpeas are evenly coated. Cook for another two to three minutes.
  5. Remove from the heat, season with salt and finish with the lemon juice. Give everything one final toss before serving.

Serve warm as a snack with a hot cup of chai, or enjoy at room temperature as a simple side dish. Channa Sundal also works beautifully with butter beans, green peas or split Bengal gram if you're looking to switch things up.