Brown chickpeas and coconut (Kala chana sundal) from Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice (page 91) by Sapna Punjabi

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Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil or sunflower oil for coconut oil; and canned chickpeas, canned cannellini beans, chana dal, or boiled peanuts for kala chana.

  • jenburkholder on May 27, 2026

    I’ve made sundal before and liked this recipe better. Pressure cooked the kala chana without soaking, took about 50 minutes.

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