Snacks
Chana Sundal
The South Indian festival classic: boiled chickpeas tempered with mustard seeds, curry leaves and coconut. High in fibre and ready in minutes.
240
kcal
10g
protein
33g
carbs
8g
fat
Per serving · makes 2 · 15 minutes
Ingredients
- •1 1/2 cups boiled kabuli or kala chana, from about 1/2 cup (100 g) dried
- •1 tsp coconut oil
- •1/2 tsp mustard seeds
- •1 tsp urad dal, optional, for crunch
- •1 dried red chilli, broken
- •A sprig of curry leaves
- •A pinch of asafoetida
- •2 tbsp fresh grated coconut
- •Salt to taste
Method
- 1.Soak the chana overnight and pressure cook until soft but still holding shape, about 4 to 5 whistles. Drain well.
- 2.Heat the coconut oil and add the mustard seeds. When they pop, add the urad dal, red chilli, curry leaves and asafoetida.
- 3.Once the dal turns golden, tip in the drained chana and salt. Toss on medium heat for 3 to 4 minutes.
- 4.Turn off the heat and stir through the grated coconut. Eat warm.
Coach’s note
Boil a big batch of chana on your prep day and freeze it in portions. Sundal then takes five minutes, which makes it a far better festival-season snack than whatever is sitting in the sweet box.
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