Sundal is primarily a Tamil specialty, which is nothing however a easy, but luxurious stir fry. The primary ingredient will be diverse – from legumes and lentils to even grains. Similar to this easy-peasy Kondakadalai Sundal, a.okay.a Black Channa Sundal or Kala Chana Sundal made with black chickpeas. Since it’s sometimes additionally a no onion, no garlic and vegan preparation, it’s typically made throughout festivals like Navratri and Ganesh Chaturthi as effectively.
About Sundal
A standard dish, Sundal is a preparation of lentils, legumes or grains which is mildly spiced and sautéed. The dish can be sprinkled with a beneficiant serving to of freshly grated coconut which boosts the general flavors.
A basic recipe from the delicacies of Tamil Nadu, sundal is many of the instances made with satvik components and is with none onion or garlic in it. That is the explanation it is usually most well-liked as an apt snack or facet dish throughout non secular festivals. Extra in Navratri, Bommai Golu or Ganesh Chaturthi festivals in Tamil Nadu.
Sundal can be frequent as a ‘prasadam’ or ‘naivedya’ throughout these non secular festivals. Other than being simple to arrange, the dish supplies power, retains one full and therefore is sweet for the well being too.
Other than the Black Channa Sundal, different variations of this dish that I’ve shared are:
About Kondakadalai Sundal
The Tamil phrase ‘kondakadalai’ interprets to chickpeas in English and chana in Hindi. Thus, the Tamil identify of the dish means a sundal made with chickpeas. Right here on this Black Channa Sundal, the cooked black chickpeas are sautéed with spices, chilies, curry leaves and completed with coconut.
Aside from those that I’ve listed above plus the Kondakadalai Sundal, sundals can be made with dried white peas, black eyed peas, moong beans and even peanuts. The tactic to arrange every sundal is kind of related. There is likely to be minor modifications because the recipe varies.
Cooking Black Chickpeas
For this Kala Chana Sundal, I soaked the dried black chickpeas in a single day which made them simpler to stress cook dinner. I often do that for all my dishes with chickpeas or kidney beans. I soak them for 8 to 9 hours or in a single day, after which later cook dinner with water.
Soaking can be useful because it reduces the phytic acid from the legumes. The phytates current naturally in beans or chickpeas could cause indigestion. Soaking additionally ensures that the chickpeas cook dinner completely and thus are simply digestible.
There are a couple of choices whenever you need to cook dinner the black chickpeas. For faster and sooner cooking, both use a stovetop stress cooker or the Prompt Pot. In case you have neither than cook dinner the black chickpeas in a pot on the stovetop. However make an observation that cooking chickpeas in a pan or pot takes lot of time.
After getting the black chickpeas cooked and prepared, making the dish is a breeze. Then you definately merely sauté the spices and herbs, add the cooked black channa, sauté for a couple of extra minutes after which end with some recent coconut.
Black Channa Sundal tastes good as is. You don’t want any facet with it. You’ll be able to have this Kondakadalai Sundal as a guilt-free snack any time of the day or as a wholesome accompaniment together with your meals.
Extra Black Chickpea Recipes To Attempt!
Chickpeas Recipes
Dal (Lentils) & Legumes
Chickpeas Recipes
Chickpeas Recipes
bihari type ghugni recipe, easy methods to make kala chana ghugni
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Black Channa Sundal (Kondakadalai Sundal)
Black Channa Sundal often known as Kondakadalai Sundal is a South Indian recipe of a sautéed dry dish made with black chickpeas, herbs, spices and coconut.
Prep Time 5 minutes
Prepare dinner Time 30 minutes
Soaking Time 8 hrs
Complete Time 8 hrs 35 minutes
Stop your display screen from going darkish whereas making the recipe
Cooking black channa
Rinse a few instances and soak the black chickpeas in a single day in a bowl with sufficient water.
Subsequent day, drain the water and rinse the black chickpeas a couple of instances in recent water.
Switch the black chickpeas to a 3 litre stovetop stress cooker. Add water and salt.
Strain cook dinner on medium warmth for about 10 to 11 minutes or 10 to 12 whistles.
Let the stress fall naturally within the cooker after which solely open the lid.
Cool barely and test a couple of black chickpeas by urgent between your fingers to see if they’re cooked tender and are softened. The ought to flatten simply whenever you press them.
Fastidiously drain all of the water from the black chickpeas utilizing a strainer and put aside.
Making Kondakadalai Sundal
Warmth oil in a pan. Decrease the warmth and add the mustard seeds and urad dal.
The mustard seeds will crackle and the urad dal will get browned. Stir typically.
They nearly take the identical time to cook dinner on a low warmth.
Instantly, add the curry leaves, pink chilies and asafoetida. Fry for 10 to fifteen seconds.
Now add the cooked black channa and salt. Stir and sauté for 4 to five minutes on a low to medium warmth.
Swap off the warmth and add the recent grated coconut. Sprinkle the lemon juice. Stir to mix.
Serve the Black Channa Sundal or Kondakadalai Sundal as prasad or naivedyam.
- Choose to cook dinner the black chickpeas in an Prompt pot or in a pan on the stovetop including water as required. Understand that cooking black chickpeas in a pot or pan on the stovetop will take quite a lot of time.
- Rather than edible rock salt, use pink salt or common salt.
- Dry pink chilli will be skipped should you shouldn’t have it. You might additionally omit including each the inexperienced chillies and dry pink chilli. As a substitute spice the sundal with a little bit of crushed black pepper or floor black pepper powder.
- To make a gluten-free recipe, omit including asafoetida (hing) or use asafoetida that’s packaged and labelled gluten-free.
- I exploit coconut oil, however you may make the Kondakadalai Sundal with sunflower oil, peanut oil or any impartial oil.
- Scale this recipe as much as double the servings.
Diet Info
Black Channa Sundal (Kondakadalai Sundal)
Quantity Per Serving
Energy 172 Energy from Fats 72
% Every day Worth*
Fats 8g12%
Saturated Fats 5g31%
Polyunsaturated Fats 0.2g
Monounsaturated Fats 1g
Sodium 456mg20%
Potassium 261mg7%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 264IU5%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.04mg2%
Vitamin B3 (Niacin) 39mg195%
Vitamin B6 0.01mg1%
Vitamin C 70mg85%
Vitamin E 0.1mg1%
Vitamin Okay 0.3µg0%
Calcium 83mg8%
Vitamin B9 (Folate) 449µg112%
Iron 2mg11%
Magnesium 48mg12%
Phosphorus 103mg10%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie eating regimen.
This Kondakadalai Sundal recipe submit from the archives first printed in September 2013 has been republished and up to date on 23 July 2022.
