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chickpea sundal recipe
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Chickpea Sundal Recipe For Navaratri - Kondakadalai Sundal

Chickpea Sundal Recipe For Navaratri - Kondakadalai Sundal is a delicious neivedyam among sundal varieties offered to God as Neivedyam during navaratri.
Prep Time7 hrs
Cook Time5 mins
Total Time7 hrs 5 mins
Course: Side Dish / Snack
Cuisine: Indian (South Indian)
Author: Padma Veeranki


  • 1 cup Chickpeas of soaked overnight and pressure cooked with little salt
  • 1 teaspoon Oil or ghee or coconut oil
  • 3/4 teaspoon Mustard seeds
  • 1 teaspoon Urad dal
  • 1 teaspoon Channa dal
  • 2 Dry Red Chillies broken
  • 2 fat pinches Asafoetida
  • A sprig of Curry leaves
  • 1/2 teaspoon Red Chilli Powder or Sambar Powder
  • 2 – 3 Tablespoons grated coconut fresh or frozen
  • Salt to taste


  • Heat 1 teaspoon oil, ghee or coconut oil in a pan over medium heat.
  • Once the oil is hot enough, add mustard seeds. Allow them to pop, and add the urad dal, red chillies and channa dal.
  • Add asafoetida once the lentils turn golden brown.
  • Now, add red chilli powder followed by curry leaves.
  • When the curry leaves stop splattering, add the chickpeas and stir fry over low heat for 1-2 minutes.
  • Add the salt and stir to mix thoroughly.
  • Close with a lid and cook for another minute or so.
  • Turn off the heat and add grated fresh coconut.
  • Mix well and serve.

Recipe Video


  • You can use regular cooking oil or ghee or coconut oil for this recipe.
  • A squeeze of lemon juice at the end also goes well with sundal. 
  • If you are a fan of ginger, add a teaspoon of chopped ginger just before adding chickpeas and sauté for a minute.
  • Add finely chopped green chillies for an extra spice kick. Add it just before the curry leaves.
  • The Sundal can also be garnished with finely chopped green coriander leaves.