Podi Potta Sundal | Podi Tossed Chickpeas Recipe

Podi Tossed Sundal (2)
Recipe for sundal made with chickpeas tempered with a homemade powder and coconut. Simple and delicious chickpea sundal recipe with video.

The festival season is here and sundal reigns supreme in all homes as its Navrathri. This podi tossed sundal is my favorite. A masala powder is made by roasting chana dal and spices in sesame oil. The roasted spices is then ground to a powder. This powder is mixed with cooked chickpeas and tempered in oil. Do try this recipe for this season.

I have used dry chickpeas that has been soaked and cooked for making this sundal. If you are in a hurry, canned chickpeas will work just fine.
You can make the podi / masala powder in bulk and store it in the freezer and use the podi to make sundals, to sprinkle in veggies etc…
I have made this podi tossed sundal today using chickpeas. Black chickpeas, Black eyed peas, horsegram can be used too.
For spice – heat, I have used only dry red chillies. For a variation, you can also use green chillies while tempering. Adjust the chillies according to your taste and preferences.

Here are some of the products used in this recipe that you can buy online
Heavy Duty Indian Mixie https://amzn.to/3oHbbAM
Triply Pan https://amzn.to/3iFOOb6
Chickpeas https://amzn.to/2WP7mxJ
Idhayam sesame oil https://amzn.to/2WQLaDr

Here is the video of how to make Podi Potta Sundal – Podi Tossed Sundal Recipe

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Podi Potta Sundal – Podi Tossed Sundal Recipe

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The festival season is here and sundal reigns supreme in all homes as its Navrathri. This podi tossed sundal is my favorite. A masala powder is made by roasting chana dal and spices in sesame oil. The roasted spices is then ground to a powder. This powder is mixed with cooked chickpeas and tempered in oil. Do try this recipe for this season.

  • Total Time: 8h30m
  • Yield: 4 servings 1x

Ingredients

Scale

For the Masala Powder (Podi)

1 teaspoon Indian sesame oil
2 teaspoon coriander seeds
3 dried red chillies
1.5 tablespoon chana dal

For Tempering the Sundal

2 teaspoon Indian sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
3 pieces dried red chillies
1.5 tablespoon curry leaves, finely chopped
1/4 teaspoon asafoetida
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup fresh shredded coconut
2 tablespoon coriander leaves, finely chopped
2 teaspoon lime juice

Instructions

Cooking the chickpeas

Soak a cup of chickpea overnite in water. Drain the water and add it to a pressure cooker. Add 2 cups water and cook the chickpeas for 12 minutes. Ignore the number of whistles. Open after the pressure settles. Drain the chickpeas and set aside.

Now we will make a podi / powder.
Heat Idhayam sesame oil in a pan and add in the coriander seeds and the dry red chillies. Roast on a low flame until golden. Remove the roasted spices and set aside. In the same oil, add in the chana dal. Roast on a low flame till the chana dal is golden. Remove the chana dal. Grind everything to a dry powder. Set aside.

Tempering the sundal

Heat sesame oil in a pan and add in the mustard seeds, cumin seeds and dry red chillies. Add in the finely chopped curry leaves. Let the mustard seeds crackle. Add in the asafoetida and saute for a few seconds.

Add in the cooked and drained chickpeas. Mix well to combine. Saute for a minute. Add in the salt, sugar and the powder. Mix well to combine. Add in the fresh shredded coconut. That little sugar nicely balances the savoury taste of the powder.

Finally add in the coriander leaves and lime juice. After adding the lime juice, do not cook. Switch off the flame immediately and mix well to combine. Cooking the lime / lemon juice makes it bitter. I like to add lime juice as the acidity gives a nice freshness in every bite of the sundal.

Serve.

  • Author: Suguna Vinodh
  • Prep Time: 8h
  • Cook Time: 30m

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