Learn how to make flavorful black chana masala sundal recipe with step-by-step photos. This South Indian style kondakadalai masala sundal is spiced with onions, green chillies and fragrant garam masala, making it an irresistible evening snack or a tasty variation for Navratri.
I learnt this kondakadalai masala sundal recipe from my neighbor. Last year during Ganesh Chaturthi I got this black chana sundal from her as prasadam. It was so flavorful and tasted yummy. Raksha loved it a lot. I asked the recipe from her and started making it regularly at home for Raksha’s sake. Generally, for offering God we need to make no onion no garlic sundal during Navratri.
For every occasion, I make a portion of sundal without onion garlic, reserve it for pooja and make the remaining sundal by adding masala. For making this masala sundal, we are using onion and kurma powder / garam masala powder which enhances the taste and flavor. We can make this sundal using white kabuli chana / chickpeas or black ones based on our wish. Both taste great. Friends, do try this masala sundal by reserving some soaked legumes. You will love it. Let’s see how to make karuppu kondakadalai sundal / black chana sundal adding masala with step by step pictures.
Check out my other Sundal recipes too.
Quick Notes for US & Abroad Kitchens
- Canned Black Chickpeas Option: If you find canned black chickpeas (kala chana) at your local Indian or organic grocery store, rinse and drain them thoroughly. Skip the pressure cooking step and sauté directly with the onions and spices for 3 to 4 minutes.
- Soaking Tip: Dry black chana requires a good 10 to 12 hours of overnight soaking in plenty of water so the legumes expand evenly without staying tough in the center.
- Instant Pot Method: Add soaked black chana and 2 to 3 cups of water to the Instant Pot. Cook on Bean/Chili mode (High Pressure) for 15 minutes with natural pressure release (NPR).
- No Onion Variation for Pooja: If you want to make this as an offering for God on festival days, simply omit the onion and garam masala powder. Temper and add grated coconut with hing. After offering to God, you can add sauteed onions and garam masala powder.
Black chana sundal recipe / Kondakadalai Masala sundal
Ingredients
1 cup = 250ml
- 1 cup Brown chana / chickpeas (approx. 200g / 7 oz)
- 1 Big onion (approx. 75g / 2.6 oz) (finely chopped)
- ½ – 1 tsp Garam masala powder / Kurma powder
- 1 Green chilli (slit into 2)
- Salt as needed
- ¼ cup Grated coconut (approx. 25g / 0.9 oz)
- Coriander leaves to garnish
To Temper
- 1 tbsp Cooking oil (approx. 15 ml / 0.5 fl oz)
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- ¼ tsp Cumin seeds
- ⅛ tsp Asafetida / Hing
- Curry leaves few
Instructions
- Wash and soak chana / chickpeas in a bowl adding enough water. Soak it for 12 hours or overnight for best results. The next day, drain the water completely and add the soaked chana into a pressure cooker.
- Add enough water to cover the chana. Pressure cook for 2 to 3 whistles on low flame. Remove after the steam releases naturally. Press to check if soft and well cooked. Drain excess water if any and set aside.
- Heat oil in a kadai. Splutter mustard seeds, urad dal and cumin seeds. Add hing, curry leaves, finely chopped onion and slit green chilli. Sauté until onion turns soft and translucent.
- Lower the flame completely and add the garam masala powder in oil. Sauté quickly. Add the cooked chana and required salt. Mix well. If necessary, sprinkle a little water.
- Let it boil on low flame for a few minutes so the flavors blend well. Lastly add grated coconut, mix well and switch off the flame. Garnish with chopped coriander leaves. If you wish, add a few drops of lemon juice. Serve warm or hot!
Notes
- You can use white or brown chana.
- White tastes the best but we use brown chana for festivals.
- To make the chana soft, you can add a pinch of baking soda while soaking in water. Drain the soaked water completely, wash it twice and then pressure cook.
- For variations, you can add red chilli powder in oil instead of green chilli.
Sharing is caring
Frequently Asked Questions
Yes! Simply skip the onion and sauté the garam masala directly in the tempered oil with hing and green chillies. It tastes just as flavorful.
Homemade garam masala powder or South Indian kurma powder works wonderfully. You can also add 1/2 teaspoon of kitchen king masala or chana masala powder for an extra street-style kick.
Absolutely! You can make this exact same masala sundal using white kabuli chana. White chana is naturally softer and absorbs the spices very well.
Friends, do try this easy and spicy black chana masala sundal at home and enjoy with your evening tea. Share your feedback in the comments section below!
Healthy and yummy Sundal
Thank you Suja