Sprouted Chickpea Sundal

A delicious savory Southern Indian snack with sprouted chickpeas and grated coconut sauteed in a tempered spice seasoning to make this Sprouted Chickpeas Sundal.

Prep 5 minutes mins

Cook 20 minutes mins

Jump to Recipe Print Recipe

A delicious savory Southern Indian snack with sprouted chickpeas and grated coconut sauteed in a tempered spice seasoning to make this Sprouted Chickpeas Sundal.

Prep 5 minutes mins

Cook 20 minutes mins

Jump to Recipe Print Recipe

Chickpea sundal is a savory snack where chickpeas are sauteed with shredded coconut and some spices to make a wholesome snack. In this recipe, the chickpeas are sprouted to give this chickpea sprouts sundal an extra boost of nutrition. 

Sundals are savory snacks from Southern India and are usually made with some form of lentil or legume. It almost always has grated coconut and some spices added to it. The spice mix may vary but is usually kept fairly simple making the legume the star of the show.

Sundals are made as an evening snack or more commonly as an offering to Gods during Indian festivals like Navarathri. We love Chickpea Sundal, Kadala Parippu / Chana Dal Sundal, Black Eyed Peas Sundal and Pinto Beans Sundal among many others.

This recipe is one of the best ways to enjoy sprouts. A quick cook of the sprouts in the Instant Pot will make sure that they are safer to eat. You can also lightly steam them instead of pressure cooking. While cooking the sprouts may reduce some of the nutrition in it, it is still a whole lot good for you. In fact, many people find it difficult to properly digest uncooked sprouts.

Ingredients 

• Sprouted Chickpeas - sprout dried chickpeas using a sprouting jar or any other method. Once sprouted, the chickpea can be stored in the refrigerator for 3-4 days. If proper measures are taken and the sprouts are dried properly, you can store them for a few weeks, but to be on the safer side, I would use them within a couple of days.
• Grated Coconut - frozen grated coconut is the most convenient way of using coconut for this recipe. This coconut is freshly shredded and frozen. Break off a chunk from the package and microwave for 30 secs to a minute to warm the coconut. It tastes fresher when added to the dish after it is warm. Also, it blends together well if you need to grind it to a paste.
• Oil - avocado or coconut oil can be used in this recipe.
• Mustard seeds - black brown mustard seeds are used. They are popped in hot oil during the tadka stage.
• Curry leaves - curry leaves lends much needed aromatics to this dish.
• Asafetida - not only does this resin give out a lot of flavor to the sundal, but it also helps reduce the flatulent effects of legumes.
• Dried red chillies - whole dried red chillies or red pepper flakes can be used. This gives the heat in this recipe.
• Salt - add as per taste
• Ground turmeric - there are very few Indian recipes that do not use turmeric. Turmeric provides the color, flavor and has much antioxidant and antibiotic properties to it.

Method

• Sprout the chickpeas in a sprouting jar or any other method you use to make sprouts.
• Add the sprouted chickpeas to the Instant Pot and add double the amount of water. Pressure cook and drain the water from the cooked chickpeas.

• Heat oil in a deep skillet or a kadhai. Add the mustard seeds to it and let it crackle. Once the mustard seeds pop, add curry leaves and asafetida.
• Add the sprouted chickpeas to this along with ground turmeric and salt. Sauté for a couple of minutes till the raw smell of turmeric goes away.

• In a blender, grind the coconut with the dried red chillies to a coarse paste without adding any water. You can crush it in a mortar and pestle too.
• Add this coconut mixture to the chickpeas in the pan and mix well. 
• Let it stay on the heat for a minute or two, till all the flavors come together before removing the pan from the heat.

Serving Suggestions

This sprouted chickpea sundal is a delicious savory snack that is usually served with evening chai.

You may also love

• Sweet Payar or Sweet Green Mung Sundal with Jaggery
• Homemade Indian Chai

Recipe tips

• When using frozen grated coconut, always break off a chunk, the size of the required amount and warm it in the microwave for 30 secs to a minute. This makes sure that the separated oil from the coconut shreds while it was frozen will come back together, making it taste and feel like fresh coconut.
• The sprouted chickpeas can be dried and kept in the refrigerator for 3-5 days. So this can be made ahead if needed.

📖 Recipe

Sprouted Chickpea Sundal

Manju

A delicious savory Southern Indian snack with sprouted chickpeas and grated coconut sauteed in a tempered spice seasoning to make this Sprouted Chickpeas Sundal.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Appetizer / Snack

Cuisine Indian - South Indian

Servings 6 servings

Calories 57 kcal

Ingredients

  

1x2x3x

• 3 cups sprouted chickpeas
• 9 cups water
• 1 tablespoon avocado oil / coconut oil
• 1 teaspoon brown mustard seeds
• 5-6 curry leaves
• ½ teaspoon asafetida
• ½ teaspoon turmeric powder
• salt to taste
• ½ cup grated coconut
• 2 dried red chillies or use according to desired heat

Don't forget to check out Step-by-step instructions with photos in the body of the post above

Instructions

 

• Add the sprouted chickpeas to the Instant Pot and add water to it. Cook in MANUAL / Pressure Cook mode for 15 mins. Release pressure naturally, drain the water from the chickpea sprouts and keep aside
  3 cups sprouted chickpeas, 9 cups water
• Heat oil in a deep skillet or a kadhai. Add the mustard seeds to it and let it crackle. Once the mustard seeds pop, add curry leaves and asafetida.
  1 tablespoon avocado oil / coconut oil, 1 teaspoon brown mustard seeds, 5-6 curry leaves, ½ teaspoon asafetida
• Add the cooked sprouted chickpeas to this along with ground turmeric and salt. Sauté for a couple of minutes till the raw smell of turmeric goes away.
  salt, ½ teaspoon turmeric powder
• In a blender, grind the coconut with the dried red chillies to a coarse paste without adding any water. You can crush it in a mortar and pestle too.
  ½ cup grated coconut, 2 dried red chillies
• Add this coconut mixture to the chickpeas in the pan and mix well.
• Let it stay on the heat for a minute or two, till all the flavors come together before removing the pan from the heat.

Notes

This recipe assumes you already have chickpea sprouts on hand. If you only have dried chickpeas and need to sprout them, it may take 2-3 days for that. You can instead make this recipe Chickpea Sundal

• When using frozen grated coconut, always break off a chunk, the size of the required amount and warm it in the microwave for 30 secs to a minute. This makes sure that the separated oil from the coconut shreds while it was frozen will come back together, making it taste and feel like fresh coconut.
• The sprouted chickpeas can be dried and kept in the refrigerator for 3-5 days. So this can be made ahead if needed.

Nutrition

Serving: 0.5cupCalories: 57kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 410mgPotassium: 96mgFiber: 2gSugar: 1gVitamin A: 175IUVitamin C: 38mgCalcium: 21mgIron: 1mg

Keyword chickpea sprouts sundal, sprouted chickpea sundal

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