Sundal, Chatpata Sundal

Sundal, Chatpata Sundal

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From beaches and parks to temples, Sundal is ubiquitous in South India, especially Tamilnadu!

What is so special about Sundal is that it is just as welcome on a hot summer’s day as on a cold winter’s evening!

This dish can be made with almost all legumes, but tastes especially good with white or brown chickpeas.

Sundal, Chatpata Sundal recipe - How to make Sundal, Chatpata Sundal

Soaking Time:  8 Hours   Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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  1. Clean, wash and soak the kala chana overnight in enough water. Next morning, drain and keep aside.
  2. Combine the kala chana with 2 cups of water and pressure cook for 4 to 5 whistles.
  3. Allow the steam to escape before opening the lid. Keep aside.
  4. Heat the oil in a kadhai and add the mustard seeds.
  5. When the seeds crackle, add the urad dal, red chillies, mix well and add asafoetida and sauté on a medium flame till the dal turns light brown in colour, while stirring continuously.
  6. Add the kala chana, mangoes, coconut, green chillies and salt, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring continuously.
  7. Remove from the flame, add the lemon juice and mix well. Serve hot.


  1. For a quick fix meal, simply add 2 cups of cooked rice and ¼ cup coconut milk to the sundal and toss well. Serve hot with fried papad and pickle.
Nutrient values per serving
Energy125 cal
Protein4.4 g
Carbohydrates12.5 g
Fiber2.8 g
Fat6.6 g
Cholesterol0 mg
Vitamin A265.1 mcg
Vitamin B10.2 mg
Vitamin B20.2 mg
Vitamin B31.3 mg
Vitamin C18.9 mg
Folic Acid5.2 mcg
Calcium31.3 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium36.2 mg
Potassium240.1 mg
Zinc0 mg