How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chickpea Sundal ?

You need 9 ingredients. The key ingredients include: 1 tablespoon virgin coconut oil or vegetable oil, 2 teaspoons black or brown mustard seeds, 6 fresh curry leaves, 3 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed, and more.

Is Chickpea Sundal suitable as vegetarian?

Yes, Chickpea Sundal falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Chickpea Sundal ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Sundal Recipe

Name: Chickpea Sundal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon virgin coconut oil or vegetable oil; 2 teaspoons black or brown mustard seeds; 6 fresh curry leaves; 3 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed; 1/4 teaspoon asafetida (optional); 2 (15-ounce) cans chickpeas, rinsed; Kosher salt; 1/4 cup freshly grated coconut or unsweetened shredded coconut; Lime wedges (for serving)

Try this homemade Chickpea Sundal recipe the whole family will love. Made with virgin coconut oil, black, curry and guajillo chiles. Easy step-by-step i…

This Chickpea Sundal relies on simple, everyday ingredients such as black or brown mustard seeds, fresh curry leaves, asafetida (optional) and kosher salt. It comes together quickly and makes 4 servings, at about 117 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 tablespoon virgin coconut oil or vegetable oil
2 teaspoons black or brown mustard seeds
6 fresh curry leaves
3 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
1/4 teaspoon asafetida (optional)
2 (15-ounce) cans chickpeas, rinsed
Kosher salt
1/4 cup freshly grated coconut or unsweetened shredded coconut
Lime wedges (for serving)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
117 kcal
Category
Vegetarian

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