Kala Chana Sundal is a nutritious snack prepared using Black Chickpeas / Kondakadalai. It's one of the important Sundal prepared by devotees on the auspicious occasion of Navarathri, Varalakshmi Pooja and other festivals. It's also one of the healthier snack box option for the kids. It has a very good flavors from green chili and curry leaves along with other fresh masala ingredients. We can make this using white chick peas as well.
SEE ALSO - Navratri Sundal Recipes
Recipe Card to make Kala Chana Sundal
Kondakadalai sundal | Kala Chana Sundal | Black Chana Sundal Recipe
Equipments Needed
- Pressure Cooker
Servings: 4 people
Calories: 160kcal
Kondakadalai Sundal is a nutritious snack made using Kala Chana (black chana). It's sold as a snack in public places like beaches. It's also made for most of the festivals in Tamil Nadu as an offering to god (Neivedhyam). It's also given as prasadam in some of the temples. It's one of the easy and quick sundal variety that we can make.
Print Recipe
Ingredients
- 1 cup Kala Chana (Black Chana) 1 cup = 250 ml
- 1 tablespoon Grated Coconut
- 1 teaspoon Salt adjust to your taste
For Grinding the masala
- 1 nos Red Chili
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 teaspoon Whole Urad Dal
- 2 teaspoon Coriander seeds
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 sprig Curry leaves
Instructions
Preparation
- Soak the Kala Chana (black chana) in water overnight
Making of Masala
- Heat the pan and dry fry the grinding ingredients (Red Chili, Chana dal, Urad dal and Coriander Seeds) and once the dals turn golden brown color, remove from flame and allow them to cool off.
- Grind the fried ingredients to a nice powder
Cooking the Kala Chana
- Pressure cook the Kala Chana and allow for 3 whistles
Tempering
- Heat the pan, pour some oil and add mustard seeds. Once the mustard seeds begins to sputter, add hing, curry leaves and then add the cooked chana ground powder and salt and mix it well
- Finally add the grated coconut and mix it well
- The delicious kondakadalai sundal is ready for neivedhyam and for serving
Video
Notes
- You can use tinned chana to make instant chana sundal. However, i prefer to use the fresh chana especially for neivedhyam
Nutritional Info
Nutrition Facts
Kondakadalai sundal | Kala Chana Sundal | Black Chana Sundal Recipe
Amount Per Serving (0.5 cup)
Calories 160
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Sodium 1060mg46%
Potassium 200mg6%
Carbohydrates 22g7%
Protein 7g14%
Vitamin A 5IU0%
Vitamin C 67mg81%
Calcium 4mg0%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Kala Chana Sundal:
- PREPARATION
- Soak the Kala Chana (black chana) in water overnight
-
MAKING OF MASALA
-
Heat the pan and dry fry the grinding ingredients (Red Chili, Chana dal, Urad dal and Coriander Seeds) and once the dals turn golden brown color, remove from flame and allow them to cool off.
-
Grind the fried ingredients to a nice powder
-
-
COOKING THE KALA CHANA (KONDA KADALAI)
-
Pressure cook the Kala Chana and allow for 3 whistles
-
-
TEMPERING
-
Heat the pan, pour some oil and add mustard seeds. Once the mustard seeds begins to sputter, add hing, curry leaves and then add the cooked chana ground powder and salt and mix it well
-
Finally add the grated coconut and mix it well
-
The delicious kondakadalai sundal is ready for neivedhyam and for serving
-
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| Black Chickpeas Sundal |
