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White chana sundal recipe for Navratri
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Chana sundal/Chickpeas sundal

How to make white chana sundal/ Kondakadalai sundal recipe for Navratri !
Prep Time8 hours
Cook Time20 minutes
Total Time8 hours 20 minutes
Course: Snack, Sundal recipes
Cuisine: Indian, South Indian
Keyword: Chana sundal recipe, kondakadalai sundal recipe, navratri sundal recipes, sundal recipes
Servings: 2
Author: Chitra

Ingredients

Main Ingredients

  • ½ cup White chana / Konda kadalai
  • Salt & water as needed

To temper:

  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 3 - 4 pinch Hing
  • 2 - 3 pinch Red chillies (pinched)
  • Ginger small piece ( grated)
  • Curry leaves few
  • 3 - 4 tbsp Grated coconut
  • Lemon juice few drops ( as per taste)
  • Coriander leaves few ( finely chopped)

Instructions

  • Wash and soak white channa overnight or 6 –8 hrs ( add a pinch of cooking soda while soaking which makes the channa soft ). Drain the soaked water completely and wash again to remove the soda completely.
  • Pressure cook it adding the required water and salt. Drain the excess water .
  • In a kadai , heat oil and temper all the items given above in the same order.
    Tempering mustard urad dal red chillies for chana sundal
  • Add the cooked channa and mix well. Finally add the grated coconut, toss well.
  • Garnish with coriander leaves and add lemon juice as per need.
    Tossing cooked white chana with grated coconut and lemon juice

Notes

  • Adding cooking soda while soaking chana is purely optional. But it makes the chana soft after cooking.
  • If you add cooking soda, drain the soaked water and wash again before cooking it. Add salt while cooking. Suppose if you forget to add salt, add it immediately after you pressure cook keeping little water. Salt gets absorbed by chana.
  • Adding grated ginger is also optional but it helps for digestion of sundal. Add hing generously.
  • You can add more coconut to make the sundal tastier.
  • Add lemon juice and coriander leaves as per your need.
  • If you use black chana, replace red chillies by green chillies. Roast chana in little oil till you get nice aroma and cracking sound. Pressure cook it immediately. No need of soaking.
  • But the channa will not be much soft. If you want it soft, add a pinch of cooking soda while you pressure cook it.
  • For variations, you can coarse grind the grated coconut, chillies and add to channa. Saute for few minutes and add lime juice and coriander leaves at the end.