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Chickpeas Sundal Recipe- Instant Pot Recipes

Chickpeas Sundal

A healthy snack using chickpeas that’s rich in protein and fiber made in the Instant Pot…

Yes, I’m still obsessed with Instant Pot and have been making a lot of dishes in it. The other day, I cooked chickpeas in the Instant Pot. I didn’t even soak the chickpeas in water, I added the dried chickpeas in the instant pot along with water and cooked at high pressure for 25 minutes. Chickpeas were perfectly cooked and tasted delicious. Goodbye to canned chickpeas.

I made Sundal with the cooked chickpeas. Sundal is a South Indian snack made with chickpeas or it can also be made with different kinds of lentils, peanuts, etc. Basically, chickpeas is stir-fried with grated coconut and some seasonings. Easy to make, healthy, tastes delicious and it’s quite filling.

Chickpeas- sundal


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Chickpeas Sundal Recipe- Instant Pot Recipes
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
  • Chickpeas, cooked- 3 cups
  • Coconut Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Cumin seeds- 1 tsp
  • Whole dry red chilies, halved- 2
  • Curry leaves- 1 sprig
  • Onion, chopped small- 1
  • Chili powder- ½ to 1 tsp
  • Turmeric powder- ½ tsp
  • Grated coconut- 1 cup
  • Ground black pepper- ¼ tsp
  • Lemon juice- 1 tbsp
  • Salt- 1 tsp
  • Cilantro, chopped- ¼ cup
  1. Cooking dried chickpeas in the Instant pot: Add 3 cups of dried chickpeas along with 4 cups water into the stainless steel pot. Click pressure cook setting, adjust pressure to high and set time to 25 minutes. After 25 minutes of cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
Making Sundal in the Instant Pot
  1. Select saute setting, temperature should be medium or normal.
  2. Let the pot turn hot and you will see hot displayed on the screen.
  3. Add oil, let oil turn hot.
  4. Add mustard seeds, let it splutter.
  5. Add cumin seeds.
  6. Roughly break the dried red chilies and add to the oil.
  7. Add curry leaves, saute for 2 seconds.
  8. Add onion, season with ½ tsp salt.
  9. Saute till onion turns translucent.
  10. Add chili powder & turmeric powder, combine well.
  11. Add grated coconut, saute for 2 to 3 minutes till coconut turns light brown in color.
  12. Add 3 cups of cooked chickpeas, combine well.
  13. Add ½ tsp more salt.
  14. Saute for 2 to 3 minutes.
  15. Finally, drizzle lemon juice, combine well, and cook for a minute.
  16. Garnish with cilantro.
  17. Enjoy.




Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...