Ever wish your evening snack could be healthy and addictive?
Meet Masala Chana Sundal — a South Indian-style spiced chickpea salad that’s crunchy, tangy, and loaded with protein. It’s the kind of dish that travels well, keeps you full, and works perfectly as prasadam during Navratri or as a guilt-free tea-time treat.
Why this sundal works
This isn’t just another snack. It’s a balanced mini-meal: chickpeas bring plant protein and fiber, the roast-and-grind masala adds a boost of flavor without oil, and fresh coconut gives texture and healthy fats.
Compared to fried snacks, Masala Chana is friendlier to your blood sugar and keeps hunger at bay longer — ideal for lunchboxes, festival plates, or a quick post-workout bite.
A little background
Sundal is a traditional South Indian preparation, commonly made and offered during temple festivals and Navratri.
While many versions exist (Chana dal sundal, black chana sundal, ragda sundal), masala chana stands out because the roasted spice powder gives it depth and a roast-nutty aroma that makes plain chickpeas sing.
Ingredients breakdown
- Chickpeas (soaked & cooked) — the base. Soaking reduces cooking time and improves digestibility.
- Masala powder (coriander, cumin, sesame, red chilli) — roasted and ground; it’s the flavor engine. Coriander gives citrusy warmth, cumin adds earthiness, sesame contributes nuttiness, and chilli brings heat.
- Tempering (urad dal, mustard, cumin + curry leaves) — adds crunch and that classic South-Indian aroma.
- Grated coconut — freshness, mouthfeel, and mild sweetness.
- Rock salt — a clean, mineral salt finish that balances jaggery or sour sides if used.
How this recipe comes together
Start by soaking the chickpeas overnight so they cook tender but still hold shape. Cook them until just soft — you want a bite, not mush. While they’re cooking, roast the coriander, cumin and sesame with dried red chillies until aromatic; grind them to a fine powder. In a wide pan, do a quick tempering: heat a little oil and let the urad dal and mustard seeds sputter, then stir in curry leaves for fragrance. Toss your warm, drained chickpeas into that tempering, sprinkle the freshly ground masala over them, and fold gently — the heat helps the masala cling. Finish with grated coconut and a final toss so every chickpea gets an even coating.
This is a dish that benefits from warmth: the flavors meld best when everything is still hot from the pan.
Pro Tip 💡: Roast the spices on medium-low heat and watch (not walk away). The moment coriander turns golden and releases aroma, remove it — over-roasting turns bitter. Also, grind the spice mix while still slightly warm for a more fragrant powder.
What goes along with Masala Chana Sundal
- For festivals: steamed rice or as prasadam with a drizzle of ghee.
- For tea-time: pair with hot chai or a lemony buttermilk.
- For lunchboxes: a scoop fits well with roti and salad or as a protein side for grain bowls.
How to serve
Serve warm in small bowls garnished with a wedge of lemon on the side. A sprinkle of fresh coriander and a few pomegranate arils (seasonal) add color and acidity.
Packing & Storage
- Store in an airtight container at room temperature for up to 2 days.
- If you add fresh coconut, consume within 24 hours or refrigerate it, or it can lose its texture.
- For travel or lunchbox, pack the coconut separately and sprinkle it just before eating.
Party / Bulk preparation
Cooking for a crowd? Cook chickpeas in large batches and keep them warm in the oven. Roast and grind the masala in advance; it stores well in an airtight jar for 2–3 weeks. Temper and toss just before serving so the tempering stays crisp. This keeps the sundal fresh and crunchy even when you’re serving many plates.
🌸 Other Navratri Recipes You Might Like:
🥗 Snacks & Light Meals
- Sabudana Vada – crunchy classic fasting snack.
- Chana Dal Sundal – South Indian Navratri prasadam.
- Black Chana Sundal – another Sundal variety for Navratri.
🍬 Sweets & Ladoos
- Makhana Ladoo – energy-rich, perfect for fasting.
- Dry Fruit Ladoo – nutrient-dense festive sweet.
- Healthy Sesame Ladoo – nutty & wholesome.
- Peanut Ladoo – quick 3-ingredient ladoo.
- Poha Ladoo (Aval Laddu) – simple festive sweet.
- Jaggery Coconut Ladoo – traditional healthy ladoo.
- Makhana Kheer – creamy festive dessert.
Masala Chana Sundal
Description
This Masala Chana Sundal is a South Indian-style chickpea stir-fry that’s especially popular during Navratri. It’s light, protein-packed, and made without onion or garlic, so it’s perfect for fasting or festive days. What makes it stand out is the freshly roasted masala powder — coriander, cumin, sesame, and dried red chillies — that adds a nutty, spicy kick. Tossed with boiled chickpeas, a simple tempering, curry leaves, and fresh coconut, this sundal is wholesome yet so flavorful. Enjoy it as a healthy snack, a festive platter item, or even as a quick side dish with your meals.
Ingredients
For masala powder for sundal
For masala sundal
Instructions
Prep Work
-
Soak chickpeas
Soak the chickpeas overnight in plenty of water until they swell and soften
-
Rinse and drain
Rinse soaked chickpeas and set aside for cooking -
Grate coconut
Grate fresh coconut or measure desiccated coconut and keep ready
Method
-
Transfer soaked chana
Transfer the soaked and drained chickpeas to a pressure cooker
-
Add water and salt, pressure cook
Add fresh water and rock salt, then pressure cook the chickpeas until 4 whistles on medium flame; let pressure release naturally
-
Drain boiled chana
Drain any excess water from the boiled chickpeas and keep them aside -
Roast ingredients for powder
In a pan, roast coriander seeds, cumin seeds, sesame seeds and red chillies until they change colour slightly and smell fragrant; cool -
Grind to fine powder
Cool the roasted spices and grind them into a fine powder in a mixer; set aside
-
Temper for sundal
Add oil to a pan and temper with urad dal, mustard seeds, cumin seeds, red chillies and asafoetida until the dals are lightly golden and aromatic -
Sauté chickpeas
Add the boiled chickpeas and curry leaves to the pan and sauté so they pick up the tempering flavours -
Add ground masala
Sprinkle the ground masala over the chickpeas and mix well to coat evenly. Keep the flame on low.
-
Finish with salt and coconut
Check for seasoning, add rock salt if required and grated coconut; toss everything together until well combined -
Serve
Transfer to a serving bowl and serve warm or at room temperature as part of a navratri platter
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 176kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 1.4g7%
- Sodium 87mg4%
- Potassium 251mg8%
- Total Carbohydrate 23.7g8%
- Dietary Fiber 6.9g28%
- Sugars 1.5g
- Protein 7.6g16%
- Vitamin C 1 mg
- Calcium 47 mg
- Iron 2.5 mg
- Phosphorus 80 mg
- Magnesium 28 mg
- Zinc 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
