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Snack Recipes: Split Chickpea Usli (Chana Dal Sundal)

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

The completed split chickpea usli. It tastes as good as it looks!

The completed split chickpea usli. It tastes as good as it looks!

Chana Dal or Split Chickpea Usli: A High-Protein and Fiber-Rich Snack

We normally make boiled split chickpea usli during festivals. This nutrient-dense dish is a favorite food of many. It is a mildly spicy, very healthy, rather savory starter dish.

Chickpeas are rich in fiber and protein. Their fiber content can help improve digestion. Chickpea dishes are filling, so they can help control your appetite. They may even help protect against heart disease and cancer, and they provide the body with essential vitamins and minerals. They are very delicious when boiled.

This dish is also known as:

  • Kadale Bele Kosumbari
  • Split Chickpea Usli
  • Chana Dal Sundal

You can eat this mildly spiced and flavored salad (usli) as a snack. Because the chickpeas are boiled, they are soft. They have a pleasant mouthfeel, too. Old people and youngsters love this dish because the peas are easily chewable and digestible.

Now, let me share the split chickpea usli/salad recipe with you.

A big bowl of tasty, healthy usli.

A big bowl of tasty, healthy usli.

Cook Time

Prep timeCook timeReady inYields

8 min

12 min

20 min

Serves four people

Ingredients

  • 1 cup split de-husked chickpeas or chana dal
  • 2 green chilies, slit, cut lengthwise
  • 1/4 inch ginger (optional; I use it)
  • 1/2 teaspoon lemon juice (optional; I use it)
  • 2 tablespoons coriander leaves, finely chopped
  • 1/4 teaspoon hing/asafetida
  • 1/4 cup grated coconut or as per taste
  • 3/4 teaspoon salt
  • a pinch of sugar, optional
  • 1/2 teaspoon mustard seeds

Instructions

  1. Put the split chickpeas (chana dal) in a pressure cooker container.
  2. Add 1 1/2 cups of water and some salt. Cook it till two whistles and simmer for 3 minutes. Turn off the stove.
  3. Remove the lid once the pressure lowers naturally. Strain the mix. There's no need to remove all of the water from the split chickpeas; let them be wet. Place them in a bowl.
  4. Heat oil in a deep-bottomed pan or wok. Throw in the mustard seeds. Let them splutter.
  5. Add the hing. Press it a little with a spoon. Add the curry leaves and chopped green chilies. Saute for a minute.
  6. Add the cooked split chickpeas (chana dal). Saute them along with the seasonings. There's no need to add salt, as you have already added salt while cooking the split chickpeas.
  7. If the mix is too dry, sprinkle a few drops of water on it. This is just to help the split chickpeas absorb the spices.
  8. Add grated ginger (optional), grated coconut, sugar, and lemon juice (optional). Mix well. Turn off the stove.
  9. Check for salt. Adjust accordingly.
  10. Your favorite chana dal sundal is ready to munch. Serve 2 to 3 tablespoons of it, hot or warm, on a plate.

Serving Notes:

  • These are filling snacks. Enjoy eating these delicious protein snacks.
  • This snack remains fresh for a day at normal temperature. You can store it in the refrigerator for one more day.