Kondakadalai Sundal / Kala Chana Sundal / Brown Chickpeas Sundal

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 / Kala Chana Sundal / Brown Chickpeas Sundal

Today’s recipe, Kondakadalai Sundal is the ultimate quick and healthy snack recipe from South Indian Cuisine made with soaked and cooked Kala Chana or Brown Chickpeas. Protein rich, filling, made in coconut oil and topped with freshly grated coconut, made during Navaratri and also a popular temple prasadam in South India.

Sundal is South India’s very own plant based vegan protein recipe. Made with a variety of cooked beans, pulses, lentils and legumes, this is a very simple snack recipe that can be put together in just 5 minutes. This is also a No Onion No Garlic Satvik Snack recipe.

During Navaratri, Sundal is made as prasadam for all the 9 days. This Sundal in particular, made with brown chickpeas is what we make as prasadam on Navami or the 9th Day of Navaratri.

As per South Indian Tradition, we invite ladies for vettalai – paaku (haldi kumkum) at home. Sundal is packed or served as prasadam during this event.

This is the very same Kale Chane that is cooked in North India during Kanjak Pooja and served with a side of halwa (semolina pudding) and poori (deep fried bread).

South Indians generally consume Sundal as a 4 pm snack with tea. At our home, we usually have this as a our early dinner or sometimes a light lunch too. It is quite filling.

Kondakadalai Sundal - Navami Prasadam for Navaratri

The recipe is quite simple and if you are like me who bulk soaks, cooks and stores beans and legumes for the week, then making Kondakadalai sundal or for that matter, any sundal is a matter of few minutes.

We all know how healthy chickpeas are and that they are gluten free and vegan in nature. This is one of the best and perhaps easiest ways to include chickpeas in your diet.

Sundal can be made and served in 2 waysOne with coconut, the recipe that I am sharing today and the other with Sundal Podi. SUNDAL PODI is a spicy podi made with a mix of dals or lentils and red chillies. This podi is especially made and stocked during Navaratri.

A tbsp of sundal podi added to cooked beans and legumes takes the taste up a notch. Also, it is a great idea, if you are avoiding coconut for some reason, the podi comes handy. Don’t forget to check the recipe from the blog.

All beans, legumes or pulses are recommended to be soaked overnight or atleast for 8 hours. I don’t hasten this process at all. Uncooked or quickly soaked legumes and pulses does not agree with our system, especially my husband.

I do make it a point to drain all the liquid used for soaking and rinsing the soaked beans atleast 1-2 times before pressure cooking with fresh water and salt.

Sundal doesn’t require any accompaniment. It is usually served with filter coffee in South Indian Homes.

My husband loves eating Sundal with Curd Rice though. It is a great combination – try it, if you like. Now, let’s take a look at the easy recipe to make Kondakadalai Sundal at home.

Step by Step Kondakadalai Sundal Recipe

Wash the Brown Chickpeas for a couple of times and then soak it overnight. It will double in volume the next day.

Soaked Chickpeas

The next morning, drain all the water, rinse well and pressure cook with water (I have used 1 and 1/2 cups water to pressure cook) and some salt to taste.

Once chickpeas are cooked, drain all the water (using a colander) and reserve the water to be added as stock or to gravies.

The cooked chickpeas should be soft and easily mash between your fingers, when pressed.

Cooked brown chickpeas drained
The cooked chickpeas should easily mash between your fingers

Heat a pan, add coconut oil, mustard seeds, whole red chillies (broken into few pieces), curry leaves. Let the mustard crackle and then add a pinch of hing or asafoetida (skip this ingredient for a complete gluten free recipe).

Tempering for Sundal - Coconut oil, mustard seeds, whole red chillies and curry leaves

Now add the cooked brown 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.

add the cooked chickpeas to the tempering with salt to taste
Freshly grated coconut is added to the chickpeas
Kondakadalai sundal is ready to serve piping hot as snack with tea

Recipe Notes –

  • We love using coconut oil for all coconut based recipes. You can easily add any neutral oil, sesame oil etc for the recipe.
  • If you are skipping the coconut and want to add the sundal podi to this recipe. Add it after the cooked chickpeas is added to the pan. For this quantity, 1 and 1/2 tbsp of podi would be sufficient.
  • This snack tastes best when its warm. You can reheat the leftovers in the microwave but try not to over-heat as it contains fresh coconut. 30 seconds is recommended.
  • You can pressure cook, drain and store the cooked brown chickpeas in the refrigerator for a couple of days. They freeze well too, making it a best choice for satisfying quick hunger pangs.
  • For all beans, legumes and pulses, we add hing or asafoetida. It aids in digestion. Chickpeas take a while to digest and many complain of flatulence after consuming beans or chickpeas in general. The problem is usually taken care with hing. If you are gluten sensitive, avoid this.
  • As you can see from the pictures, the brown chickpeas that I have used are small in size. You can use the bigger ones too that are available in grocery stores. The process is the same.

Other Navaratri Sundal Recipes on the blog –

Kondakadalai Sundal or Kala Chana Sundal Recipe for Navaratri

Kondakadalai Sundal / Kala Chana Sundal / Brown Chickpeas Sundal

Vidya Narayan
Kondakadalai Sundal is a quick and healthy snack recipe from South Indian Cuisine made with soaked and cooked Kala Chana or Brown Chickpeas. Protein rich, filling, made in coconut oil and topped with freshly grated coconut, this is also a popular temple prasadam in South India especially during Navaratri.
0 from 0 votes
Prep Time 5 mins
Cook Time 15 mins
Soaking Time 8 hrs
Total Time 8 hrs 20 mins
Course Appetizer, Snack
Cuisine South Indian, Tamil Nadu Recipes
Servings 2 people

Ingredients
  

  • 3/4 cup Kondakadalai (Brown Chickpeas or Kala Chana) 1 cup is 250 ml measurement
  • 1/2 tbsp Coconut Oil 1 tbsp is 15 ml measurement
  • 1/4 tsp Mustard Seeds 1 tsp is 5 ml measurement
  • 3 to 4 nos. Whole Red chillies (broken into two)
  • 1 tbsp Freshly grated coconut
  • A sprig of curry leaves
  • A pinch of asafoetida or hing
  • salt to taste
  • 3 1/2 cups Water (2 cups to soak and 1 and 1/2 cups to pressure cook)

Instructions
 

  • Wash the Brown Chickpeas for a couple of times and then soak it overnight. It will double in volume the next day.
    Soaked Kondakadalai - 8 hours of soaking time recommended
  • The next morning, drain all the water, rinse well and pressure cook with water (I have used 1 and 1/2 cups water to pressure cook) and some salt to taste.
  • Once chickpeas are cooked, drain all the water (using a colander) and reserve the water to be added as stock or to gravies.
    Cooked and drained Brown Chickpeas
  • The cooked chickpeas should be soft and easily mash between your fingers, when pressed.
  • Heat a pan, add coconut oil, mustard seeds, whole red chillies (broken into few pieces), curry leaves.
    Preparing the tempering with coconut oil, mustard, curry leaves, red chillies and hing
  • Let the mustard crackle and then add a pinch of hing or asafoetida (skip this ingredient for a complete gluten free recipe).
  • Now add the cooked brown chickpeas to the pan, add some salt if required and mix well. Allow any residual water to evaporate.
    Add seasoning along with cooked chickpeas
  • Switch off the flame, add freshly grated coconut, mix well and serve immediately.
    Adding freshly grated coconut to the Kondakadalai Sundal

Notes

  • We love using coconut oil for all coconut based recipes. You can easily add any neutral oil, sesame oil etc for the recipe.
  • If you are skipping the coconut and want to add the sundal podi to this recipe. Add it after the cooked chickpeas is added to the pan. For this quantity, 1 and 1/2 tbsp of podi would be sufficient. 
  • This snack tastes best when its warm. You can reheat the leftovers in the microwave but try not to over-heat as it contains fresh coconut. 30 seconds is recommended.
  • You can pressure cook, drain and store the cooked brown chickpeas in the refrigerator for a couple of days. They freeze well too, making it a best choice for satisfying quick hunger pangs.
  • For all recipes with beans, legumes and pulses, we add hing or asafoetida. It aids in digestion. Chickpeas take a while to digest and many complain of flatulence after consuming beans or chickpeas in general. The problem is usually taken care with hing. If you are gluten sensitive, avoid this.
  • As you can see from the pictures, the brown chickpeas that I have used are small in size. You can use the bigger ones too that are available in grocery stores. The process is the same. 
Keyword brown chana sundal, kala chana sundal, Kondakadalai Sundal, sundal recipe for navratri
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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