Traditional South Indian Channa Sundal (Temple & Festival Style) | Cook with HealEx | HealEx Harvest

pulses

30 min(prep 10 · cook 20) Serves 4easy

South Indian Channa Sundal with mustard seeds, curry leaves, and grated coconut

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Traditional South Indian Channa Sundal (Temple & Festival Style)

Name: Traditional South Indian Channa Sundal (Temple & Festival Style)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250g (1.5 cups raw) HealEx Naatu Channa or Black / White Channa; 50g (0.5 cup) Fresh Grated Coconut; 5g (1 tsp) Mustard seeds (Avalu/Kadugu); 5g (1 tsp) Urad dal (Minapappu/Ulutham paruppu); 2 each Dried Red Chillies & Slit Green Chillies; 2 sprigs Fresh Curry Leaves; 1g (0.25 tsp) Hing (Asafoetida); 5g (1 tsp) Fresh Ginger (finely grated); 20ml (1.5 tbsp) Coconut Oil or Sesame Oil; to taste Salt

A nutritious, zero-cholesterol South Indian classic tempered with mustard seeds, curry leaves, ginger, hing, and fresh grated coconut. The essential Navratri prasadam and high-protein evening snack.

Channa Sundal is South India’s most celebrated festival dish and everyday health snack. Whether using HealEx White Kabuli, Desi Naatu, or Black Channa, this stir-fry delivers unbeatable freshness with coconut and mustard tempering.

Cook with HealEx Channa

100% Natural • Farm Cleaned • High Protein

Choose Your HealEx Channa For This Recipe

Whether you prefer large creamy Kabuli chickpeas, rustic desi Naatu channa, or high-fibre Black channa, HealEx brings you unpolished, premium pulses packed for pure home cooking.

Large & Creamy

HealEx Kabuli Channa (White Chickpeas)

Large, soft, and buttery white chickpeas — the gold standard for Amritsari Chole, hummus, salads, and curries.

Shop White Channa

Authentic Desi Taste

HealEx Naatu Channa (Desi Brown Chickpeas)

Traditional country brown chickpeas with an earthy aroma and firm bite — ideal for Sundal, spicy Andhra gravies, and Kadala curry.

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High Fibre & Protein

HealEx Black Channa (Kala Chana)

Whole black chickpeas rich in dietary fibre and plant iron — perfect for Kerala Kadala curry, gym chaat, and Navratri prasad.

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Ingredients

10 items for 4 servings

Serves 4

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Kitchen Measurement Guide (Grams & Spoons):

All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.

HealEx Naatu Channa or Black / White Channa
250g (1.5 cups raw) Shop
Fresh Grated Coconut
50g (0.5 cup)
Mustard seeds (Avalu/Kadugu)
5g (1 tsp)
Urad dal (Minapappu/Ulutham paruppu)
5g (1 tsp)
Dried Red Chillies & Slit Green Chillies
2 each
Fresh Curry Leaves
2 sprigs
Hing (Asafoetida)
1g (0.25 tsp)
Fresh Ginger (finely grated)
5g (1 tsp)
Coconut Oil or Sesame Oil
20ml (1.5 tbsp)
Salt
to taste

Method & Step-by-Step Instructions

Follow each step carefully for the authentic aroma and taste

1
Wash HealEx Channa (Naatu, Black, or White) and soak in generous water for 6-8 hours.
2
Pressure cook with 1 tsp salt and 3 cups water for 4-5 whistles (Naatu/Black channa takes 5 whistles; Kabuli takes 4 whistles). Drain completely.
3
Heat pure coconut oil in a pan. Splutter mustard seeds and add urad dal until lightly golden.
4
Add dried red chillies, slit green chillies, grated ginger, curry leaves, and hing. Sauté for 30 seconds until aromatic.
5
Add the drained boiled channa and toss well on medium flame for 2-3 minutes so the tempering coats each chickpea.
6
Turn off the heat and stir in generous fresh grated coconut. Serve warm as prasadam or evening tea-time protein snack.

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