Chana Sundal
Chana Sundal (Kondakadalai sundal) is a dry South Indian preparation which is mostly made of legumes and lentils, they are boiled and then cooked along with coconut, curry leaves, and spices. Sundal is High in Protein, easy to make a healthy snack and it is Perfect to pack for a snack box option.
Sundal is an everyday dish that is prepared in almost all South Indian households for a snack or is served as a side dish. Chana Sundal is popularly served during the Navratri, Vinayaka Chavithi, Varalakshmi Vratham, Pongal, etc Kala chana sundal is prepared as a naivedyam (offering) to god.
Kala chana Sundal is a simple 10-minute dish, where kala chana is a star ingredient. Boiled chana is cooked with coconut, curry leaves, and spices., which gives it a nice South Indian touch.
You can make many variations such as – Karamani Sundal, Chickpea Sundal, and Rajma Sundal Masala Sundal.
Sundal is a South Indian dish where cooked legumes are flavoured with a simple coconut, tempering spices & curry leaves.
How to Make Chana Sundal (Kondakadalai sundal) step by step with photo:
Ingredients:
Gram(Chana) – High in Protein, chana, or black gram are soaked overnight and then boiled for sundal preparation. You can use any variety of grams(black or white) to make this Sundal.
Fresh Coconut – fresh coconut is the main ingredient in this Sundal, which gives it a nice coconutty flavour and a South Indian touch. you can use frozen coconut too.
Other Ingredients – The other ingredients used for the Tadka are mustard seeds, urad dal, curry leaves, green chilli and dry red chillies.
How To Make Chana Sundal?
Method:
- Wash and rinse dry chana 2-3 times until the water is clean. then soak the gram for 8 hours or overnight in enough water.
- Drain the water and wash the chana again. Add it to a pressure cooker along with fresh water, salt and cooking soda and Pressure cook until done. Do not overcook otherwise chana will become mushy. Drain the gram and keep it aside.
- After cooking Drain the water.
Note: If you press chickpeas, it should mash easily.
- Heat the oil in a pan on medium heat.
- Once the oil is hot, add mustard seeds and let them splutter.
- Add urad dal and saute until dal turns golden brown.
- Add broken red chilli, green chilli and curry leaves. Saute them for a few saute for a minute.
- Now add boiled, drained chana, salt and freshly grated coconut and mix them well.
- Cover it and cook for 2-3 minutes over low heat.
- Our chana sundal is ready Serve chana Sundal hot.
- Serve hot and enjoy!!!
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Suggestion:
- Do not throw the water drained from boiled black chana, which is very nutritious.
- You can use that in making dal and sambar Or in kneading the roti or paratha dough.
- You can also add lime juice and chilli powder powder for a tangy.
Without Coconut:
You can also make the Sundal without coconut. In which you just make the tempering and add the Kala chana.
Lemon Juice and Coriander leaves:
You can also add these two, in the end, it adds to its taste.
Variations:
You can follow the same recipe and use Chickpeas (Chola), White Peas (Safed Matar), Peanuts, kidney beans(Rajma), Green Gram, and Lobia to make this dish.
Serving:
We can serve chana Sundal with Indian Breads such as Puri, Roti and Paratha.
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For more recipes from this blog you might like please check:
Coconut Chutney
Lemon Rice
Curd Rice
Tamarind rice
Tomato chutney
Tomato Rice
Sunda | Chana Sundal | Kondakadalai sundal
Materials
- 1 cup chickpeas
- 2 cups of water for cooking
- 1/4 teaspoon cooking soda
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Urad dal split, skinless black gram
- 1 Green chili chopped finely
- 1 Dried red chilli
- 8-10 Curry leaves
- Salt to taste
- 1/4 cup Coconut Fresh or frozen, Grated
Instructions
- Wash and rinse dry 1 cup chickpeas 2-3 times until the water is clean. then soak the gram for 8 hours or overnight in enough water.1 cup chickpeas
- Drain the water and wash the chana again. Add it to a pressure cooker along with fresh water, salt and cooking soda and Pressure cook until done. Do not overcook otherwise chana will become mushy. Drain the gram and keep it aside.2 cups of water for cooking, 1/4 teaspoon cooking soda, Salt
- After cooking Drain the water.
- Note: If you press chickpeas, it should mash easily.
- Heat the oil in a pan on medium heat.1 tablespoon Oil
- Once the oil is hot, add mustard seeds and let them splutter.1 teaspoon Mustard seeds
- Add urad dal and saute until dal turns golden brown.2 teaspoon Urad dal
- Add broken red chilli, green chilli and curry leaves. Saute them for a few saute for a minute.1 Green chili chopped finely, 1 Dried red chilli, 8-10 Curry leaves
- Now add boiled, drained chana, salt and freshly grated coconut and mix them well.1/4 cup Coconut, Salt
- Cover it and cook for 2-3 minutes over low heat.
- Our chana sundal is ready Serve chana Sundal hot.
Video
Notes
- Do not throw the water drained from boiled black chana, which is very nutritious.
- You can use that in making dal and sambar Or in kneading the roti or paratha dough.
- You can also add lime juice and chilli powder powder for a tangy.
Lemon Juice and Coriander leaves:
You can also add these two, in the end, it adds to its taste.Variations:
You can follow the same recipe and use Chickpeas (Chola), White Peas (Safed Matar), Peanuts, kidney beans(Rajma), Green Gram, and Lobia to make this dish.Serving:
Sundal can be served with Indian Breads such as Puri, Roti and Paratha.
