Kondakadalai Sundal / Chickpeas Sundal with Fresh Ground Spice Paste

Thinking of a quick side which can also be transformed to a snack. Then this one is for you. I love to eat kondakadalai aka garbanzo beans. I mean who doesn’t. Amped with spices it makes a great healthy evening snack. I made this last week as a side for spinach masiyal and rice. I and Kavin (for him, I mixed the sundal with white rice and picked out the chana, to remove the heat) loved having this as a side for the earthy spinach masiyal and rice.


Serves – 3
Chickpeas – cooked – 1-1/2 cups OR 1 can – Click here to know how to make canned beans at home.
Onions – 1/2 of a big one – approx 1/2 cup chopped
Oil – 1 tbsp
Salt – to taste
Spice mix:
Dry Red chillies – 3
Ginger – chopped – 1 tsp
Garlic – 1 clove
Tempering / tadka: (optional)
Mustard seeds – 1 tsp
Urad dhal – 1 tsp
Chana dhal – 1 tsp
Curry leaves – a few


Pulse the ingredients for spice mix for a couple of times in the small jar of mixie/blender to make a coarse paste. A mortar and pestle also works fine. Heat oil in a saute pan and splutter the ingredients for tempering. Add the onions and saute in medium-high heat until transparent. Add the ground paste and fry for another minute. Add salt to taste and the drained cooked chickpeas and mix well. Remove from heat after 2 minutes. Serve as a side/snack.
Notes: A tbsp of grated coconut can be added at the end before removing from heat.
Linking this to My Legume Love Affair event by Lisa and Susan; Taste of the Tropics – Chilis.

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