Product Description

Chickpea, also known as Whole Bengal Gram and commonly used to prepare Sundal (சுண்டல்), is a dry edible pulse belonging to the species Cicer arietinum. Whole chickpeas are used extensively in South Indian cooking and are traditionally soaked and cooked before preparation. Sundal is a familiar Tamil Nadu preparation in which cooked legumes are seasoned with ingredients such as mustard seeds, curry leaves, chilli and coconut.

The cooked chickpeas have a soft interior with a mildly nutty, earthy flavour and are commonly served as a snack, side dish or festive preparation. Chickpea sundal is especially associated with occasions such as Navaratri, Vinayagar Chaturthi and other traditional gatherings, while whole chickpeas can also be used in curries, salads and other pulse-based dishes. 

Key Ingredients:

• Primary Ingredient: 100% Whole Chickpea / Bengal Gram

Serving Suggestions:

1. Soak the chickpeas in water for several hours or overnight before cooking.
2. Prepare traditional Kondakadalai Sundal (கொண்டைக்கடலை சுண்டல்).
3. Temper cooked chickpeas with mustard seeds, curry leaves, chilli and grated coconut.
4. Use cooked chickpeas in salads and vegetable preparations.
5. Use in chickpea-based curries and gravies.
6. Serve as a traditional snack or side dish.

Storage Type:

1. Store in a cool and dry place.
2. Keep away from moisture and direct sunlight.
3. Keep the package tightly closed after opening.
4. For longer storage, transfer to a clean, dry, airtight container