Chickpea Mango Soondal Recipe

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Chickpea Mango Soondal


  • 1 (14 to 16 oz.) can chick peas
  • 1 cup chopped fresh mango
  • 1 tablespoon oil
  • 1 dried red chilli pepper
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dal
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon chutney powder
  • 1/2 teaspoon salt
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon unsweetened powdered coconut


  1. Drain chick peas, rinse and set aside. Cut mango and set aside.
  2. Heat skillet over medium heat. Add oil. When oil is hot, but not smoking, stir in red chilli pepper, mustard seeds, and urad dal. Cover and stir-fry until mustard seeds burst (listen for popping sound) and urad dal is golden.
  3. Immediately add chick peas, mango, turmeric, chutney powder, and salt. Mix well.
  4. Add ginger and cook over low medium heat for additional minute or two.
  5. Add coconut powder and stir the mixture gently.

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