Kala Chana Sundal~ Karuppu Kondakadalai Sundal

Kala Chana Sundal – is a simple to prepare and can make nice healthy evening snack. I usually prepare sundal once a week.. swap between chana, lentil, peanut or fresh corn. Navarathri is coming soon thought it would nice to share this recipe of simple Black Channa / chickpeas sundal which you can make during ayutha pooja. Typically its seasoned and garnished with fresh grated coconut, this version is more like a masala sundal made with sundal podi. You can use this recipe for any kind of sundal, today i will sharing sundal made with black(brown chickpeas) using sundal podi. Before going into the recipe part, I would like to share a happy news with you all who made this possible. Rebateszone has listed SpiceIndiaOnline under Top 50 food blogs and we stand at number 12 on the list. All this wouldn’t be possible without your support & encourgement. I extend my sincere thanks to all my readers! You can check all about it here Top 50 Food Blogs in India

Before proceeding with the recipe, check out the recipe for  Sundal Podi

Soak black channa overnight or for at least for 10 hours. Then rinse with water and drain. Add this soaked chana with salt and water in a pressure cooker. Cook upto 4-5 whistles. (Good quality chana should cook much faster in probably 2-3 whistles)

Once cooked, open and rain all the water and set aside the  cooked channa. Heat oil in a kadai, splutter mustard and curry leaves, add in asafoetida powder. Now the cooked channa followed by sundal podi. Give it a quick stir fry and then switch off. Sprinkle with grated coconut to finish and mix to combine.

Notes

• Yields about 2 & 1/2 cups of cooked sundal, serves about 4-5 adults
• Same recipe can be followed for any sundal variety.
• Vellai Kondaikadalai can be used too instead of Karuppu Kondakadalai..
• Adding salt while cooking channa ensures perfectly cooked channa.