Kondakadalai Sundal Recipe–Black Channa Sundal–South Indian Chana Sundal

In Tamilnadu, people make Sakkarai pongal and kondakadalai sundal for Varalakshmi pooja, Ganesh Chaturthi, Tamil new year and Navarathri 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 ad any masala powder or fennel seeds if making for God. Some people also make this sundal by adding sundal podi. I will try post that version later during Navratri. Today lets see an easy method of making brown kondakadalai sundal recipe with step by step pictures.

Check out my other sundal recipes. 

Kondakadalai sundal - Black chana sundal recipe

South Indian style kondakadalai sundal recipe for festivals.

Cuisine: South Indian

Category: Sundal Recipes

Serves: Serves 4

Prep time: 10 hours

Cook time: 20 Minutes

Total time: 10H10H30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Brown chana / Kondakadalai / chickpeas - 1 cup Water - as needed Cooking soda / baking soda - a pinch (optional) To Grind Grated coconut - 1/3 cup Green chilli - 1 no Cumin seeds /Jeera - 1/4 tsp To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Asafetida / Hing - 2 pinches >Red chilli – 1 no

HOW TO MAKE KONDAKADALAI SUNDAL RECIPE

1. Wash and soak black chana / kondakadalai overnight or for 6 hours.
2. In a pressure cooker, cook the channa till soft adding required water and a pinch of soda.
3. Drain the excess water and set aside.
4. Grind coconut, chilli and cumin seeds without water. Set aside.
5. In a kadai, heat oil. Temper mustard seeds, red chilli, curry leaves and hing.
6. Add the cooked brown chana and salt. Mix well.
7. Add the ground coconut and saute for few minutes.
8. Switch off the flame. You can add some lemon juice if you like.
9. Serve hot and enjoy !

KONDAKADALAI SUNDAL - STEP BY STEP PICTURES

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

Note

You can add baking soda to cook the chickpeas really soft. You can skip if you don’t want to use it. For variations, you can saute 2 red chilli or green chilli and add the grated coconut at the end. This is a No grind version. If you want 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 onion if you are not offering to God.

Try this easy, healthy black chana sundal and enjoy !

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