Kondakadalai Sundal recipe | Kala Chana Sundal
Kondakadalai Sundal or Kala Chana 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 a popular temple prasad. Vegan, can be easily GF.
Servings 2 people
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.