Madras Chickpea Sundal Finished with India Madras Infused Olive Oil Blend

Soft chickpeas, sweet coconut, tender onion, and bright lime come together in a gently spiced sundal with plenty of texture in every bite. A finishing drizzle of India Madras Infused Olive Oil Blend layers coriander, turmeric, cumin, fenugreek, garlic, and ginger into the warm chickpeas so the flavor opens up right away. It’s the kind of side dish that works for a weeknight dinner, a potluck table, or an Indian-inspired entertaining spread, and it’s worth making again and again.

Garden Infuzions

Madras Chickpea Sundal Finished with India Madras Infused Olive Oil Blend

A warm, spiced chickpea sundal with coconut, lime, toasted mustard seeds, and a finishing drizzle of India Madras Infused Olive Oil Blend for a bright, cozy side that feels right at home on any table.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 6 side servings

Course: Appetizers, Side Dish

Cuisine: Asian, Fusion Cuisine, Indian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons India Madras Infused Olive Oil Blend
• 1 tablespoon vegetable oil
• 1 teaspoon black mustard seeds
• 1 teaspoon urad dal
• 1/2 teaspoon cumin seeds
• 1 small yellow onion finely chopped
• 1 serrano chile thinly sliced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 3 cups cooked chickpeas drained and rinsed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/2 cup shredded unsweetened coconut
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon roasted cashews chopped

Equipment

• 1 Large skillet 10- to 12-inch
• 1 Wooden spoon For stirring
• 1 set Measuring spoons For spices and oil
• 1 Cutting board For onion, chile, and herbs
• 1 Chef Knife For prep
• 1 Mixing bowl Optional for holding chickpeas

Method

 

Instructions

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the mustard seeds and urad dal and cook until the seeds begin to pop and the dal turns light golden, about 30 seconds.
3. Stir in the cumin seeds, onion, and serrano chile, then cook until the onion softens, about 3 minutes.
4. Add the garlic and ginger and cook for 30 seconds, just until fragrant.
5. Add the chickpeas, turmeric, salt, coriander, and cumin, then stir to coat everything evenly.
6. Cook for 4 to 5 minutes, stirring often, until the chickpeas are hot and lightly seasoned.
7. Turn off the heat and drizzle in the India Madras Infused Olive Oil Blend.
8. Fold in the coconut, cilantro, and lime juice.
9. Taste and adjust the salt if needed, then finish with chopped cashews before serving.

Notes

Sundal is flexible, so you can keep the texture a little dry or make it slightly more saucy with an extra splash of water before the final toss. The finishing oil is the flavor bridge here, so add it at the end rather than cooking it hard. If using canned chickpeas, let them drain well so the skillet stays lively instead of wet.

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Recipe Tips

Use canned chickpeas for speed, but rinse them well so the seasoning stays bright and clean. Warm the chickpeas gently so they hold their shape, then fold in the coconut and herbs at the end for the best texture. Add the finishing oil after the pan comes off the heat so the Madras flavor stays fresh and vivid.

Serving Suggestions

Serve this sundal as a side with rice, flatbread, or a larger Indian-inspired spread. It also works nicely alongside grilled vegetables, lentil dishes, or a simple salad when you want something colorful and satisfying. For a party table, spoon it into a wide bowl and finish with extra cilantro and lime wedges.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor deepens a bit as it sits, so give it a quick stir before serving. If needed, bring it back to room temperature or warm it very gently before adding a fresh drizzle of oil.

Variations

For more crunch, add toasted cashews or peanuts. For extra heat, add a sliced green chile with the onion. You can also swap the coconut for a little chopped fresh tomato if you want a looser, brighter finish.

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