Chickpea Recipes

Chickpea Sundal recipe

This traditional South Indian dish is made with chickpeas, split black lentils, mustard seeds and chilli and is sweetened with mango and coconut. Serve it as a side dish, as a main course for one or with some rice or cous-cous on the side.


  • 200g drained tinned chickpeas
  • 1 tbsp. olive oil
  • 500ml water
  • 1 tsp. split back lentils
  • 1 tsp. mustard seeds
  • 2 dried red chillies
  • 1 fresh green chilli
  • 1/2 mango
  • 35g grated coconut
  • 2 tbsp. fresh lemon juice
  • Black pepper and salt

Method of Preparation:

  1. Simmer the chickpeas in water for ten minutes or so or until tender. Once cooked, drain. Meanwhile, grate the mango, crush the dried chillies and halve the green chilli.

  2. Heat the oil in a frying pan and fry the black lentils, mustard seeds and crushed dried red chillies until hot. When the seeds begin to make popping sounds, add the chickpeas, mango, green chilli, and coconut. Season well with salt and pepper.

  3. Remove the mixture from the heat and add the lemon juice before serving.

Serve this yummy side dish with some freshly chopped coriander sprinkled over the top. Remove the whole chilli before serving to prevent someone accidentally biting into it! This recipe serves four people.

Author: Laura Young.

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200gabout 7 oz (7.0546 oz based on 0.035273 ounces in a gram)
500mlabout 2 cups (2.1134 cups based on 236.59 mililitres in a US cup)
35gabout 1 oz (1.234555 oz based on 0.035273 ounces in a gram)


Published: October 12, 2011
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Published by Starsol