Learn how to make traditional black chana sundal recipe with step-by-step photos. This South Indian style karuppu kondakadalai sundal is flavored with a fresh ground coconut-chilli-cumin paste and tempered in coconut oil, making it an auspicious neivedyam for Navratri, Ganesh Chaturthi or Varalakshmi Vratham.
In Tamil Nadu, people make Sakkarai pongal and kondakadalai sundal for Varalakshmi pooja, Ganesh Chaturthi, Tamil New Year and Navratri festival. We make this sundal with white chana or brown chana. My MIL usually says it is auspicious to make black chana sundal (i.e. Kala chana in Hindi, Black chickpeas sundal in English, Karuppu Konda kadalai sundal in Tamil) during festival days.
Yesterday I prepared Sakkarai pongal and brown chana sundal for Varalakshmi vratham prasadam. Usually I make sundal in a simple way by grinding coconut, chilli and cumin seeds. I don’t add any masala powder or fennel seeds if making for God. Some people also make this sundal by adding sundal podi. I will try to post that version later during Navratri. Today let’s see an easy method of making brown kondakadalai sundal recipe with step by step pictures.
Check out my other sundal recipes as well.
Quick Notes for US & Abroad Kitchens
- Soaking Kala Chana: Black chickpeas have a thicker, fibrous skin than white chickpeas and need a full 8 to 10 hours of overnight soaking with plenty of water. If you are in a cold climate, use lukewarm water for soaking.
- Instant Pot Cooking: Place soaked and drained black chana into the Instant Pot with 2 cups of water and salt. Pressure cook on Bean/Chili mode (High Pressure) for 15 minutes with natural pressure release (NPR). They will turn tender without turning mushy.
- Electric Stovetop Cooking: For electric coil or glass stovetops, pressure cook for 5 whistles on medium-high heat, then lower the flame to low for 2 minutes before turning off the heat.
- Thawing Coconut: If using frozen grated coconut (Swad or Daily Delight), thaw 1/3 cup in a small bowl of warm water for 5 minutes before grinding with green chilli and cumin seeds without adding extra water.
Kondakadalai sundal – Black chana sundal recipe
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.
- 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.
- Switch off the flame. Add a few drops of lemon juice if you like. Serve hot or warm.
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.
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Frequently Asked Questions
Black chickpeas have a thick seed coat and need a full 8 to 10 hours of overnight soaking. If the chana was not soaked long enough or was cooked in hard water, it can stay firm. In that case, cook for 2 more whistles with a tiny pinch of baking soda.
Yes! If you are short on time, you can simply slit 2 green chillies, temper them with mustard seeds and curry leaves in coconut oil, add the cooked chana and finish with grated coconut directly.
In my experience, pure coconut oil gives the most authentic temple-style aroma and flavor. However, you can also use sesame oil (gingelly oil) or standard cooking oil.
Friends, do try this easy and healthy black chana sundal for Navratri or as a protein-packed evening snack. Share your feedback in the comments section below!
When to add salt? while pressure cooking or while saute?
Hello Deepu, You can add while sauting along with little chana cooked water. It helps to absorb the salt in chana. You can also add while pressure cooking.