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Diet & Nutrition
Chana Sundal
Aug 2017

Festive Recipes To Relish

Chana Sundal


  • 2 cups Bengal gram or brown/ black chana (whole, sprouted)
  • 1 teaspoon urad dal (split)
  • 2 teaspoons sesame seeds
  • ¼ teaspoon mustard seeds
  • 4-5 whole red chillies
  • 6-7 curry leaves
  • A pinch of asafoetida
  • ½ cup coconut milk (thick)
  • Salt to taste
  • A small bunch of coriander leaves


  • Cook the chana for about two whistles in a pressure cooker or until cooked.
  • Dry roast sesame seeds in a pan and keep aside.
  • In another pan, add one teaspoon of oil and roast red chillies till the aroma sets in.
  • Once the above ingredients cool, grind them into a coarse powder.
  • Heat a teaspoon of oil in a pan, temper with curry leaves, urad dal, asafoetida and mustard seeds.
  • Add the cooked chana to this bhagar mixture. Mix the coarse masala powder, salt and add coconut milk stirring it all together on a medium flame.
  • Serve hot and garnish with coriander and curry leaves.

Nutritive Value (Per Serving)

  • Energy - 92.2 Kcals
  • Carbohydrates - 14 g
  • Protein - 4 g
  • Fibre - 0.5g
  • Fat - 2.7 g