Channa (Garbanzo) Sundal

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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1 cup garbanzo (dry channa – soaked overnight – refer to notes)
salt (to taste)
1 tsp oil
1/4 tsp mustard seeds (kadugu)
3 dry red chiles
pinch of asafoetida (perungayam)
few curry leaves
1.5 tbsp coconut (dry, fresh or frozen)


YIELD: 2.5 cups

Soak the dry channa (garbanzo) for around 8 hours. Wash and take in a vessel. Add salt and cook in the pressure cooker. I cook for about 15 minutes after I hear the first whistle. Once cooked, keep aside.

Heat oil and splutter mustard seeds. Add asafoetida, curry leaves, red chillies and coconut. Saute for a few seconds. Add the cooked garbanzo and toss it all together.