Looking for easy and healthy snack recipes, try this South Indian Vegan and Vegetarian Protein loaded Kondakadalai Sundal made with Kala Chana or Brown Chickpeas.
Kondakadalai Sundal is a quick and healthy snack recipe from South Indian Cuisine made with cooked Kala (black) Chana, coconut, mustard seeds and curry leaves. It's made during Navaratri festival and popular temple prasad.
Kondakadalai, also known as Kala Chana, Brown or Black Chickpeas, Black Channa. It is smaller in size as compared to white chickpeas or chana. It is actually brown in color but once cooked, develops a dark black color.
We make Kala Chana or Black Chickpea sundal on the 9th day of Navratri (Navami).
In Northern part of India, Kala Chana is cooked with spices and offered for Kanjak Pooja and served with halwa (semolina pudding) and poori (deep fried bread).
You need to soak / hydrate the beans and pressure cook / cook in instant pot until soft. A quick tempering and the snack is ready in no time. Sundal is South India's very own plant based vegan protein recipe.
We consume sundal as tea time snack or an early dinner. It is quite filling.
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Ingredients
Kondakadalai / Kala Chana, Brown or Black Chickpeas, Black Channa - Soak or hydrate the beans overnight or 8 hours until they double in volume. Pressure cook the next day.
Once cool, you can either freeze or refrigerate. Use it for salad, curries, hummus and many other recipes.
Fresh Coconut - If using frozen coconut, thaw and use.
Tempering - We prefer coconut oil for sundal. You can use sesame oil or any neutral flavor cooking oil for the recipe.
Kondakadalai Sundal is Vegan. For a 100% gluten free recipe, skip hing or asafoetida from the recipe.
How to make Kondakadalai Sundal or Kala Chana Sundal recipe
Rinse and soak kondakadalai or kala chana in sufficient water, overnight or 8 hours.
Drain the water used for soaking, pressure cook with fresh water, salt to taste. Drain the cooked water in a colander. Note - Don't throw the cooked chickpeas water.
The cooked chickpeas should be soft and easily mash between your fingers.
Heat a pan, add coconut oil, mustard seeds, whole red chilies (broken into few pieces), curry leaves. Let the mustard crackle and then add a pinch of hing or asafoetida.
Now add the cooked chickpeas to the pan, add some salt if required and mix well. Allow any residual water to evaporate. Switch off the flame, add freshly grated coconut, mix well and serve immediately.
Tips / Recipe Notes
As a variation, make Kondakadalai Sundal with Sundal Masala. Use 1 & 1/2 tablespoon of sundal masala for the quantity of cooked chickpeas mentioned in the recipe card below.
The snack tastes best, when served warm. Re-heat leftovers but refrain from over-heating as it contains fresh coconut and may spoil easily.
Meal Planning - Freeze or refrigerate cooked black chickpeas. The snack will be ready under 5 minutes.
More Navaratri Sundal recipes to try
Chickpeas Sundal (White Chana)
Pachai Payaru Sundal (Green Moong)
Kadalai Paruppu Sundal (Chana Dal)
Cow Peas Sundal (Karamani)
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Kondakadalai Sundal recipe | Kala Chana Sundal
Ingredients
- 3/4 cup Kondakadalai (Brown Chickpeas or Kala Chana) 1 cup is 250 ml measurement
- ½ tablespoon Coconut Oil 1 tbsp is 15 ml measurement
- ¼ teaspoon Mustard Seeds 1 tsp is 5 ml measurement
- 3 - 4 Whole Red chilies
- 1 tablespoon Freshly grated coconut
- A sprig of curry leaves
- A pinch of asafoetida or hing
- salt to taste
- 3 ½ cups Water 2 cups to soak and 1 ½ cups to pressure cook
Instructions
- Rinse and soak kondakadalai or kala chana in sufficient water, overnight or 8 hours.
- Drain the water used for soaking, pressure cook with fresh water, salt to taste. Drain the cooked water in a colander. Note - Don't throw the cooked chickpeas water.
- The cooked chickpeas should be soft and easily mash between your fingers, when pressed.
- Heat a pan, add coconut oil, mustard seeds, whole red chilies (broken into few pieces), curry leaves. Let the mustard crackle and then add a pinch of hing or asafoetida.
- Now add the cooked chickpeas to the pan, add some salt if required and mix well. Allow any residual water to evaporate.
- Switch off the flame, add freshly grated coconut, mix well and serve immediately.
Notes
- As a variation, make Kondakadalai Sundal with Sundal Masala. Use 1 & 1/2 tablespoon of sundal masala for the quantity of cooked chickpeas mentioned in the recipe card below.
- The snack tastes best, when served warm. Re-heat leftovers but refrain from over-heating as it contains fresh coconut and may spoil easily.
- Meal Planning - Freeze or refrigerate cooked black chickpeas. The snack will be ready under 5 minutes.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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