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Black chana sundal recipe - South Indian kondakadalai sundal
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Kondakadalai sundal – Black chana sundal recipe

South Indian style kondakadalai sundal recipe for festivals like Navratri, Ganesh Chaturthi and Varalakshmi Vratham.
Prep Time10 hours
Cook Time20 minutes
Total Time10 hours 20 minutes
Course: Snack, Sundal recipes
Cuisine: Indian, South Indian
Keyword: black chana sundal, brown chana sundal, channa sundal, kala chana sundal, konda kadalai sundal, kondakadalai sundal recipe
Servings: 4 servings
Author: Chitra

Ingredients

1 cup = 250ml

  • 1 cup Brown chana / Kondakadalai / chickpeas (approx. 200g / 7 oz)
  • Water as needed
  • pinch Cooking soda / baking soda (optional)

To Grind

  • ⅓ cup Grated coconut (approx. 30g / 1 oz)
  • 1 no Green chilli
  • ¼ tsp Cumin seeds / Jeera

To Temper

  • 1 tbsp Coconut oil (approx. 15 ml / 0.5 fl oz)
  • ½ tsp Mustard seeds
  • 1 no Red chilli
  • Curry leaves few
  • 2 pinch Asafetida / Hing

Instructions

  • Wash and soak black chana / kondakadalai in enough water for 6 hours to overnight. You can add a pinch of cooking soda while soaking or when pressure cooking the chickpeas.
  • After soaking, drain the water completely and take the chickpeas in a pressure cooker. Add required water and pressure cook on a low flame for 2 whistles. Drain the excess cooked water.
  • Grind grated coconut, green chilli and cumin seeds to a coarse paste without adding any water. Set aside.
    Grinding coconut green chilli and cumin seeds for sundal
  • Heat coconut oil in a kadai. Temper mustard seeds, curry leaves, red chilli and hing. Add the cooked chana, ground coconut mixture and required salt. Mix well and cook for a few minutes on medium flame.
    Tempering mustard curry leaves and mixing cooked black chana
  • Switch off the flame. Add a few drops of lemon juice if you like. Serve hot or warm.
    Black chana sundal tossed with coconut in kadai

Notes

  • You can add baking soda to cook the chickpeas really soft. You can skip it if you do not want to use it.
  • For variations, you can saute 2 red chillies or green chillies and add the grated coconut at the end. This is a no grind version.
  • If you want a masala flavor, you can grind fennel seeds instead of cumin seeds.
  • You can also add a pinch of garam masala powder for more masala flavor.
  • You can also add finely chopped onion if you are making it for an evening snack and not offering to God.