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Sundal By Chef Pankaj Bhadouria


Sundal is a festive dish that is made as an offering to the Gods. Chef Pankaj Bhadouria shares the recipe in detail.
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Cooking Time

10 Min

Meal Type


Preparation Time

10 Min



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  • For Sundal

    • 1/4 cup split chickpeas

    • 1/4 cup split white lentils

    • 4 dried red chillies

    • 1-2 tbsp coriander seeds

    • 3-4 tbsp oil

    • 1/2 tbsp mustard seeds

    • 4-5 curry leaves

    • 1 cup boiled black chickpeas

    • 4 tbsp sundal powder

    • rock salt to taste

    • 1 cup fresh grated coconut


  1. 1

    Dry roast 1/4 cup split chickpeas, 1/4 cup split white lentils, 4 dried red chillies, 1-2 tbsp coriander seeds in a pan. Grind them in a mixer to make a fine powder.
  2. 2

    Heat 3-4 tbsp oil in a pan, add 1/2 tbsp mustard seeds, 4-5 curry leaves, 1 cup boiled black chickpeas, 4 tbsp sundal powder and sauté.
  3. 3

    Then add rock salt, 1 cup fresh grated coconut and saute.
  4. 4

    Sundal is ready to serve.

Sundal is a south Indian dish that’s made during festivals in the form of prasad. It is made with kale chane (Black Chickpeas), which are a great source of minerals like magnesium and potassium. 

Chef gives this dish a twist by adding a masala powder made from dry roasted dals and spices and tempered with whole spices and freshly grated coconut.

This Kale Chana Ka Sundal is divinely tasty and nutritious. 

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