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South Indian Navratri Kadalai Sundal

Navratri kadalai sundal is a South Indian black chickpea prasad tossed with coconut oil, mustard seeds, urad dal, curry leaves and coconut.

Published and reviewed by Kitchgrow on 7 September 2026

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South Indian Navratri Kadalai Sundal

8 hr 55 mintotal

55 min hands-on8 hr hands-off

Prep 30 min · Cook 25 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Black chickpeas soak overnight so they pressure-cook tender but still hold their shape for the final stir-fry.

Method

  1. Drain the soaking water from the black chickpeas. Transfer them to a pressure cooker with the measured water and salt, then cook for 5-6 whistles until tender but still whole.

  2. Let the pressure drop on its own. Drain the boiled chickpeas thoroughly so no water is left clinging to them.

  3. Establish a medium heat profile in a heavy pan and use the coconut oil. Drop in the mustard seeds, prompting a sharp, volatile splutter. Immediately follow with the urad dal (split black gram), maintaining agitation until a deep golden, toasted hue is achieved.

  4. Add the broken dry red chillies, asafoetida (hing), and curry leaves. Sauté for a few seconds until fragrant.

  5. Add the drained, tender black chickpeas to the seasoned oil. Toss well so the tempering coats the chickpeas, then sauté for 2-3 minutes.

    2–3 min

  6. Sprinkle the freshly grated coconut over the chickpeas. Fold gently, turn off the heat, and serve as prasad.

How to tell it's done

The chickpeas should be tender but whole, lightly glossy with coconut oil, and finished with crisp urad dal and fresh coconut.

Getting it right

Tip

Drain the cooked chickpeas well before tempering. Extra cooking water turns sundal soft and dull instead of dry and glossy.

What to serve it with

Serve kadalai sundal warm as Navratri prasad or as a high-protein evening snack with filter coffee.

Common mistakes

The sundal turns watery.
Drain the chickpeas completely and toss them in the tempering until surface moisture evaporates.

Storing and reheating

Refrigerate kadalai sundal for up to 2 days. Reheat in a pan; add fresh coconut after reheating if possible.