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September 28, 2019

Kondakadalai Masala Sundal Recipe – Black Chana Sundal Recipe

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I learnt this kondakadalai masala sundal recipe from my neighbor. Last year during Ganesh Chaturthi I got this black chana sundal from her as prasadam. It was so flavorful and tasted yummy. Raksha loved it a lot. I asked the recipe from her and started making it regularly at home for Raksha’s sake. Generally, for offering God we need to make no onion no garlic sundal during Navaratri.

For every occasion, I make a portion of sundal without onion garlic, reserve it for pooja and make the remaining sundal by adding masala. For making this masala sundal, we are using onion and kurma powder / garam masala powder which enhances the taste and flavor. We can make this sundal using white kabuli chana / chickpeas or black ones based on our wish. Both tastes great. Friends, do try this masala sundal by reserving some soaked legumes. You will love it. Lets see how to make karuppu kondakadalai sundal / black chana sundal adding masala with step by step pictures.

Check out my other Sundal recipes too.

Black chana sundal recipe / Kondakadalai Masala sundal

Black chana sundal recipe / Kondakadalai sundal

Black chana sundal / Karuppu kondakadalai sundal with masala flavor

Cuisine: South Indian
Category: Sundal recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Brown chana/ chickpeas - 1 cup
  • Big onion - 1 (finely chopped)
  • Garam masala powder / Kurma powder - 1/2 to 1 tsp
  • Green chilli – 1(slit into 2)
  • Salt - as needed
  • Grated coconut - 1/4 cup
  • Coriander leaves - to garnish
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/4 tsp
  • Asafetida / Hing - 1/8 tsp
  • Curry leaves - Few
  1. Wash and soak brown/ black chana in required water over night or 8 hours.
  2. Drain the soaked water and pressure cook in low flame for one whistle.
  3. In a kadai, heat oil. Splutter mustard seeds, urad dal, cumin seeds , hing and curry leaves.
  4. When it splutters, add onion and green chilli. Saute till transparent.
  5. Add garam masala powder, salt Mix well. for a minute in low flame.
  6. Add cooked chana, mix well. Cook for minute.
  7. Lastly add grated coconut. Switch off the flame.
  8. Garnish with coriander leaves.
  • Wash and soak chana / chickpeas in a bowl adding enough water. Soak it for 12 hours or overnight for best result. The next day, drain the water and add the soaked chana in a pressure cooker.

  • Add enough water to cover the chana. Pressure cook it for 2 to 3 whistles in low flame. Remove after the steam is released completely. Press to check it soft and well cooked. Drain the excess water if any and set aside.

  • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds. Add hing, curry leaves. Saute finely chopped onion and a  slit green chilli.

  • Lower the flame completely and add the garam masala powder in oil. Saute quickly. Add the cooked chana, required salt and mix well. If necessary, add little water too.
  • Let it boil in low flame for few minutes. Lastly add grated coconut, mix well and switch off the flame. Garnish with coriander leaves. If you wish, you can add some lemon juice too. Serve warm or hot ! Enjoy.  


  • You can use white or brown chana.
  • White tastes the best but we use brown chana for festivals.
  • To make the chana soft, you can add a pinch of baking soda while soaking in the water. Drain the soaked water completely, wash it twice and then pressure cook.
  • For variations, you can add chilli powder in oil instead of green chilli.

Friends, do try this masala chana sundal for a variation and enjoy !

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