Learn how to make simple and flavorful white chana sundal recipe with step-by-step photos. This traditional South Indian vella kondakadalai sundal is mildly tangy, tempered with fresh spices and finished with grated coconut, making it a perfect neivedyam for Navratri or a healthy tea-time snack for kids and adults.
Chana sundal / Chickpeas sundal / Vella Kondakadalai sundal in Tamil is one of the most important sundal varieties for Navratri. I usually make it plain and simple without adding any sundal podi or additional masala.
We usually make this chana sundal for Navratri & Ganesh Chaturthi. Recently I tasted this kondakadalai sundal in my neighbor’s house during Navratri. I loved it very much. It had a nice flavour and mildly tangy taste. I asked her for the recipe. She told lemon juice and coriander leaves as secret ingredients.
Actually my neighbour used black chana. But I used white ones which I had in hand. If you are planning to make with black chana, do roast the chana in little oil before pressure cooking it. It gives a nice smell and taste. In the picture below, you couldn’t see coriander leaves because I didn’t use them as it was out of stock. But do add them and try. It tastes good. Do try this sundal recipe for Navratri neivedyam!
Here is a picture of our house’s last year Navratri golu/kolu. Last year we kept golu with some old idols and mostly with my daughter’s toys. This year we bought some new idols and kept it. I will try to post this year’s golu pictures in my next post.
Quick Notes for US & Abroad Kitchens
- Canned Chickpeas Shortcut: If you are short on time, you can use canned garbanzo beans (from Trader Joe’s, Costco or Whole Foods). Rinse them thoroughly in warm water to remove the brine and add directly to the tempered kadai. Sauté for 2 to 3 minutes until heated through.
- Dry Chickpeas Soaking: Dry white chickpeas bought abroad (like Bob’s Red Mill or Indian grocers) are often firmer and need a full 8 to 10 hours of overnight soaking with plenty of water to plump up nicely.
- Instant Pot Cooking: Add soaked and drained chana to the Instant Pot inner pot with 2 to 3 cups of water and salt. Cook on Bean/Chili mode (High Pressure) for 12 minutes with natural pressure release (NPR). For stovetop pressure cookers, 4 to 5 whistles on medium flame works best.
- Frozen Coconut: Thaw frozen grated coconut (such as Daily Delight or Swad) by placing it in a small bowl of warm water for 5 minutes before tossing into the sundal.
Chana sundal/Chickpeas sundal
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.
- 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.
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.
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Frequently Asked Questions
Yes friends! You can use store-bought canned garbanzo beans. Drain the liquid completely, rinse well in warm water and add directly to the tempered kadai. Sauté for 2 to 3 minutes until warm and well coated with coconut.
In my experience, dry white chickpeas need a thorough 8 hours of soaking. If cooked before fully hydrated, the outer skin turns soft while the inside remains grainy. Soaking overnight is best. If you have less time for soaking. Soak in hot water and store in a hot box. Pressure cook it adding a pinch of baking soda and discard the chana cooked water. But its always better to soak the chana overnight to remove its anti nutrients.
Yes! This traditional recipe is completely satvik with no onion and no garlic, making it ideal for Navratri neivedyam and temple-style offerings.
Friends, do try this easy and delicious white chana sundal for Navratri or as a protein-rich evening snack with hot tea. Share your feedback in the comments section below!
Golu looks so cute …and so the sundal ..waiting for your this year golu pics
golu looks nice …sundel looks wonderful
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Golu reminds me of my childhood days….yummy recipe. Join me in Fast Food event-Vermicilli in my blog.
Nice click of sundal..looks so inviting and delectable dear :)
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Golu looks very nice and also the sundal.
Beautiful golu n Nice sundal!!
Tempting and delicious.. Love the clicks.
Hi chitra, thanks for stopping by my space. You too have a lovely blog .
Kolu looks beautiful and happy Navaratri.
Vardhini
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Lovely golu…love this sundal always..
beautiful kolu…love the yummy sundal…
nice kolu dear…love the second picture…
Nice golu… Yummy sundal !! one of my favourite… New to your space, happy to follow you :)
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Cheers,
Sharanya
Sharans Samayalarai
wow cute kolu chitra,luks very nice…sundal vanga varalama:)
Nice golu and healthy sundal
Wow Lovely kolu chitra…So nice…
Beautiful golu..Sundal looks irresistible and my fav anytime.
Chitra,
Thank so so much for visiting my blog :)
I just checked through your blog, you have almost all the south-indian food varieties :)
Though you might not find me writing comments for the wonderful posts, I will sure visit your place whenever I find time.
Hey, i like the maakolam around the golu. Or is it done with paint?
@ mangala , thanks so much for ur sweet words. It is maakolam .. (rice flour with water)
Chitra – Happy Navaratri to you & your family. Nice golu and love the Rangoli designs in the front. Thanks for stopping by at my blog.