Vegan Chickpea Sundal is a famous South Indian dish. We will create this tasty and spicy dish with canned chickpeas, coconut, and spices. It is a delectable and wholesome dish that is great for vegan lovers. Vegan Chickpea Sundal is abundant in fiber, vitamins, and protein. The spices and herbs give the meal a blast of flavor, while the coconut gives it a rich and creamy texture. Those with any dietary boundaries will also love this chickpea dish. It is a good option for people with specific nutritional allergies or intolerances because it is free of soy, gluten, and nuts.
Let’s prepare the yummy chickpeas with the procedure mentioned below.
STATS
- Course: Side dish
- Cuisine: South Indian, Tamil
- Diet: Vegan, soy-free, Gluten-free, Nut-free, Dairy-free, Vegetarian
- Total Time: Fifteen minutes
- Preparation Time: 5 mins
- Cook Time: Ten minutes
EQUIPMENT
- Food processor
- Nonstick skillet
- One cooking spoon
- Serving Bowl
INGREDIENTS
- Garlic cloves 4
- Cumin seeds 1 tsp
- Chopped jalapenos 1 to 2
- 1 tsp of coconut oil
- Black mustard seeds 1 tsp
- One-fourth tsp of hing
- Urad dal one tsp
- Two sprigs of curry leaves
- One tsp of ground coriander
- Half a tsp of turmeric powder
- Paprika 1 tsp
- Three cups of chickpeas, approximately 2 cans
- Salt, add to taste
- Unsweetened shredded coconut 2 tbsp
- Two tablespoons of Chopped cilantro
INSTRUCTIONS
- Add green chile peppers, garlic, and cumin seeds to a high-speed food blender.
- Process them into a coarse mixture. Put aside the mixture.
- Next, add oil to a big nonstick skillet and warm it.
- After that, add mustard seeds to the warm oil.
- Add asafetida and urad dal when the mustard seeds begin to crackle.
- Cook all items for a few seconds until the dal turns golden color.
- Now, add curry leaves to the skillet.
- Again simmer all items for thirty to forty seconds.
- Next, add chili cumin paste to the skillet.
- Mix all items and again shallow cook for thirteen to eighteen seconds.
- After that, add the remaining items such as paprika, turmeric, and ground coriander to the skillet.
- Combine all items with a cooking spoon, then add chickpeas to the skillet.
- Constantly simmer for several minutes.
- Next, add the salt according to taste.
- The tasty Vegan Chickpea Sundal is ready to enjoy.
- Place the sundal in a serving bowl.
- Sprinkle chopped cilantro and coconut flakes over the dish and serve.
SERVING SUGGESTIONS
- Serve the chickpeas with coffee or a cup of masala chai.
- Enjoy the dish with lemon or coconut rice.
- Accompany the chickpeas with rasam and rice.
- Fill zucchini boast with chickpeas sundal.
- Pair it with lentil pancakes or rice flour dumplings.
- Lentil curry with steamed rice and naan bread goes well with the chickpeas.
TIPS
- Utilize fresh and supreme-quality spices, herbs, and canned chickpeas.
- Try this chickpea dish with various spices such as ground cumin, cinnamon, or paprika powder.
- Wash the canned chickpeas with normal water before consuming them.
- Use fresh curry leaves to get a flavorful aroma.
- Choose fresh coconut to add flavor to the dish.
STORAGE INFORMATION
Fridge:
- Save the extra cooked chickpeas in a bowl and refrigerate it for 3 to 6 days.
Freezer:
- You can save the chickpeas in a plastic dish and freeze it for sixty to ninety days.
Reheating:
- We can heat the chilled dish again for four/six mins in the microwave.
FAQs
Can I substitute chickpeas for other kinds of beans?
- Sundal is traditionally made with chickpeas. You can try this dish with different beans such as kidney beans, black-eyed peas, or black chickpeas.
Which spices are used in chickpea sundal?
- The chickpea sundal is flavored with a variety of spices such as cumin seeds, turmeric, red chili powder, coriander powder, and garam masala.
NUTRITIONAL INFORMATION/SERVING
Total servings 8
Total Calories 81 kcal
Carbohydrates 10 g
Protein 4 g
Fiber 4 g
Fat Three grams
Sugar 1 g
Iron 1 mg
