Low Sodium Chickpea Sundal

Bright, flavorful, and packed with plant-based protein, this Low Sodium Chickpea Sundal is the perfect guilt-free snack or side dish for any occasion. A South Indian classic, this recipe features tender, pressure-cooked chickpeas tossed with aromatic tempered spices, fresh grated coconut, zesty lemon juice, and vibrant curry leaves, creating a delightful medley of flavors and textures. The low sodium content makes it a heart-healthy option without compromising on taste. Easy to prepare with basic pantry staples, this sundal is naturally vegan, gluten-free, and incredibly versatile—serve it warm or at room temperature as a midday snack, a light appetizer, or a nourishing addition to your festive spreads. Whether you’re exploring Indian cuisine or simply looking for a wholesome, low-salt recipe, this chickpea sundal is guaranteed to impress!

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried chickpeas
• 4 cups Water
• 0.25 cup Grated coconut
• 1 unit Green chili
• 1 inch piece Ginger
• 1 tablespoon Vegetable oil
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 10 leaves Curry leaves
• 1 pinch Hing (asafoetida)
• 1 tablespoon Lemon juice
• 2 tablespoons Coriander leaves

Directions

Step 1

Rinse the chickpeas and soak them overnight or for at least 8 hours in enough water.

Step 2

Drain and rinse the soaked chickpeas, then transfer them to a pressure cooker. Add 4 cups of fresh water.

Step 3

Cook the chickpeas for 5-6 whistles on medium heat or until they are tender.

Step 4

Once cooked, drain the chickpeas and set aside.

Step 5

Finely chop the green chili and ginger. Set aside.

Step 6

In a large pan, heat the vegetable oil over medium heat.

Step 7

Once the oil is hot, add the mustard seeds and let them splutter.

Step 8

Add the urad dal and sauté until they become golden brown.

Step 9

Add chopped green chili, chopped ginger, curry leaves, and a pinch of hing. Sauté for 1-2 minutes until fragrant.

Step 10

Add the cooked chickpeas to the pan, and mix well with the tempered spices.

Step 11

Add grated coconut to the chickpeas and stir to combine evenly.

Step 12

Cook for another 3-5 minutes, stirring occasionally, to let the flavors meld.

Step 13

Remove from heat and add lemon juice and chopped coriander leaves. Mix well.

Step 14

Serve warm or at room temperature as a healthy snack or side dish.

Nutrition Facts

Serving size	(1255.4g)

Amount per serving	% Daily Value*
Calories	962.7

Total Fat 32.7g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 91.5mg	0%
Total Carbohydrate 134.6g	0%
Dietary Fiber 38.4g	0%
Total Sugars 24.8g
Protein 41.3g	0%

Vitamin D 0IU	0%
Calcium 315.1mg	0%
Iron 14.2mg	0%
Potassium 2104.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 16.6%

Carbs: 54.0%