Chickpea Sundal is one of the many varieties of ‘Sundals’ made in south India during festivals. This also serves as a healthy and protein-rich snack or salad that can be packed and sent in lunch boxes for snacking in between meals.
In south India, sundals are prepared during festivals, especially during Navratri and Ganesh Chaturthi.
‘Sundal’, a dish from Tamil Nadu ideally prepared from any one of the different legumes/pulses that is boiled and stir fried with grated coconut and a tempering, the most common being the chickpea sundal (kadala sundal). These are easy to prepare, nutritious, and protein-rich.
Sundals can be prepared from chickpea (kadala sundal), gram dal (kadala paruppu sundal), green gram (paccha payarru sundal), split green gram dal (mung dal or pasi paruppu sundal) etc etc…. list is endless, can also be prepared with rajma, black-eyed beans, soya beans.
These easy to prepare sundals can also be eaten on other days besides festivals – is ideal as an evening snack, but trust me, a bowlful of sundal can be munched any time of the day.