Corn Chickpea Salad – Sweet Corn & Chickpea Sundal | Spicy Corn Salad Recipe | Masala Sundal Recipe | Protein Rich Snack Ideas – Corn Chickpea Salad Indian Style aka Masala Sundal is a healthy, easy, protein rich, vegan snack from Southern India prepared with sweet corn & Chickpeas.
Corn Chickpea Salad or Masala Sundal is very easy to prepare with minimal ingredients. Sundal or Chundal is an integral part of Navaratri celebrations in Southern India! Sundal is a popular south-Indian snack made with a combination of various Lentils and legumes like Chickpea, whole moong beans, peanuts, chana dal, moong dal, kidney beans, black eyed peas, corn etc. You can basically use any kind of dried beans to make Sundal. It is one of the healthiest and the easiest Vegan Snack you can prepare very quickly.
It’s a simple side dish that is tempered with chillies, mustard, cumin, curry leaves and grated coconut. Sundal is both delicious and nutritious. Today I’m using chickpeas and corn in this recipe because I love the combination, but you can just use what you have on hand. You can also add extras like shredded coconut, any spice mix for the spicier version, mango for a tangy version or completely make it a sweet version by adding jaggery.
Traditionally Sundal is made as Prasad [devotional offering] during a religious festival or ritual, but it is also often enjoyed as a healthy accompaniment to meals or just as a nutritious evening snack. When you are making for any festivities, onion & garlic are not used.
Steps to follow for
Corn Chickpea Salad or Masala Sundal
Prep Work:
Soak & boil chickpeas with a pinch of salt if using fresh. Similarly boil Sweet Corn Kernels with a pinch of salt. For today’s recipe I’m using canned chickpeas sweet corn. Drain & use it right away!
Let’s make Corn Chickpea Salad or Masala Sundal
- Heat oil in a pan over medium heat.
- Once the oil is hot enough, add mustard seeds & cumin seeds. Allow them to pop and then add urad dal and channa dal.
- Sauté for few seconds & then add broken dry red chillies. Sauté for few seconds until lentils turn golden & add asafoetida.
- Now, add in a few curry leaves. To this add thinly sliced onions.(Skip if making for festivities)
- Add a little salt to soften the onions.
- Sauté until the onions turn translucent but they should still have some crunch.
- When the curry leaves stop splattering, add boiled chickpeas & sweet corn kernels. Give it a good mix. You can add coconut grate at this stage & turn off the heat for the not so spicy version.
- For the Spicy Version proceed further & add THIS spice mix. I’m using the Curry Leaves Powder Mix(Skip if making for festivities as this recipe has garlic). You can also substitute this with Sambar powder.
- Fry for 2 minutes & finally add grated coconut & some freshly chopped coriander. Mix well, adjust salt & turn off the heat.
- Serve hot or cold like a salad.
NOTE: Make sure to avoid onion & garlic in the recipe if you are making for any festivities like Navratri, Ganesh Chaturthi etc.
Corn Chickpea Salad - Sweet Corn & Chickpea Sundal | Masala Sundal
Ingredients
- 1 Cup Chickpeas Soak overnight & pressure cook with little salt or Drain & use Canned
- 1 1/2 Cup Sweet Corn Kernels I’m using Canned, Drain & Use
- 1 tbsp Oil
- 1/2 tsp Mustard seeds
- 1 tsp Cumin Seeds
- 1 tsp Urad Dal
- 1 tsp Channa Dal
- 3-4 Dry Red Chillies Broken in halves
- A pinch of Asafoetida
- Few Curry leaves
- 1 Onion Thinly Sliced
- 1 tbsp Curry Leaves Powder or Sambar Powder
- 1/2 Cup Coconut Grate Fresh or Frozen
- Salt to taste
Instructions
- Heat oil in a pan over medium heat.
- Once the oil is hot enough, add mustard seeds & cumin seeds. Allow them to pop and then add urad dal & channa dal.
- Sauté for few seconds & then add broken dry red chillies. Sauté for few more seconds until lentils turn golden & add asafoetida.
- Then add in a few curry leaves. To this add thinly sliced onions.
- Add a little salt to soften the onions.
- Sauté until the onions turn translucent but they should still have some crunch.
- Add boiled chickpeas & sweet corn kernels. Give it a good mix.
- You can add coconut grate at this stage & turn off the heat for the not so spicy version.
- Spicy Version: Proceed further & add THIS spice mix. I’m using the Curry Leaves Powder Mix. You can also substitute this with Sambar powder.
- Adjust salt and mix well. Fry for 2 minutes & finally add grated coconut & some freshly chopped coriander. Mix well & turn off the heat.
- Serve hot or cold like a salad.
Recipe Video
Notes
- I have used canned chickpeas & sweet corn for this recipe.
- Please exclude onion & garlic if you are making this Salad/Sundal for Navratri or any other festival.
- Adjust spice levels to suit your taste.
- Using Curry Leaves Powder is optional, but it gives a unique flavour to the salad.
- Feel free to also include veggies like carrot, cabbage, cucumber, etc to make it a wholesome meal. You can also add some roasted peanuts for a crunch.
Also check out Chickpea Sundal & Rajma Sundal for another variation!!
Do check out Dasara Special Recipes, 9 Navratri Prasadam Recipes & 5 Easy Prasadam Recipes for beginners.
Few More:
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Happy Cooking 
Cheers!!
Padma.
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