Kondakadalai Sundal | Chickpeas Sundal |Chole Sundal
Kondakadalai Sundal / Chick Peas Sundal is a very popular offering made to god for South Indian festivals especially in Tamil Nadu. The Kondakadalai is cooked well and sauted with a tempering, red chilies and coconut. It's commonly made for Navrathri, Ganesh Chathurthi, Varalakshmi Vratham to name a few
Prep Time 30 minutes
Soaking Time 12 hours
Total Time 12 hours 30 minutes
Kondakadalai Sundal is prepared by cooking soaked Chana (chickpeas) and then by tempering with spices and enhanced with coconut. I have used Sundal Powder to enhance its flavor and taste, but you can skip it if you are in a hurry and pressed against time. You can make the same recipe using Kala Chana (Black Chickpeas) as well.
SEE ALSO : 12+ Sundal Recipes for Navarathri
Sundals are often prepared for the gods offering and during festivals in Tamil Nadu. Kondakadalai Sundal is one of the popular sundals that we make for most of the festivals. It’s a delicious recipe that will be prepared by all devotees on the auspicious occasion of Navarathri. We invite relatives, friends, neighbors to our homes for Golu and distribute prasadham, gifts, etc. Sundals are popular during Navarathri as these are offered as prasadhams to the guests visiting our home.
Not just for festivals and gods offering, this is also a power packed snack for the kids. It’s protein rich and filling snack. You can serve Kondakadalai sundal as a snack with tea or side dish with rice varieties. As we are adding coconut, the shelf life of this sundal is limited upto 8 hours only.
Recipe Card to make Kondakadalai Sundal
Kondakadalai Sundal | Chana Sundal | Chole Sundal | Chickpeas Sundal
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Prep Time: 30 minutes
Soaking Time: 12 hours
Total Time: 12 hours 30 minutes
Servings: 4 people
Calories: 92.2kcal
Kondakadalai Sundal / Chick Peas Sundal is a very popular offering made to god for South Indian festivals especially in Tamil Nadu. The Kondakadalai is cooked well and sauted with a tempering, red chilies and coconut. It's commonly made for Navrathri, Ganesh Chathurthi, Varalakshmi Vratham to name a few
Print Recipe
Ingredients
- 1 cup Chickpeas (Kondakadalai) 1 cup = 250 ml
- 1 nos Red Chili
- 1 tbsp Grated Coconut
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 tbsp Sundal Powder optional
- 1 tsp Salt adjust to your taste
For Tempering
- 2 tsp Oil
- 1 tsp Mustard seeds
- 1 sprig Curry Leaves
Instructions
Soak the ChickPea (Kondakadalai)
- Take the chickpeas in a vessel. Wash thoroughly and add water to soak it and set it aside for overnight or for 12 hours.
Cooking the Chickpea
- After 12 hours, drain the water. Add the chickpeas to the pressure cook, and pressure cook the chick peas along with salt allowing for 5-6 whistles
- If you have any water in the cooked chick peas, we can strain it. Set the cooked chick peas aside.
Tempering
- In a pan, heat up oil. Add mustard seeds and allow it to sputter. Add hing, red chili, curry leaves and fry for few seconds
- Add the cooked chick peas and toss them well.
- Then, add sundal powder and mix well
- Finally add grated coconut and switch off the flame
- The delicious Chickpeas sundal (Chole Sundal) ready for neivedhyam or for serving!
Video
Notes
- I prefer to use fresh chickpeas. But you can also use the tinned one for ready use.
Nutritional Info
Nutrition Facts
Kondakadalai Sundal | Chana Sundal | Chole Sundal | Chickpeas Sundal
Amount Per Serving (1 Serving)
Calories 92.2
Calories from Fat 24
% Daily Value*
Fat 2.7g4%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 0.2g
Sodium 4.9mg0%
Potassium 84.4mg2%
Carbohydrates 14g5%
Fiber 0.5g2%
Sugar 1.2g1%
Protein 4.1g8%
Vitamin A 5.3IU0%
Vitamin C 91.1mg110%
Calcium 0.5mg0%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Instructions to make Kondakadalai Sundal:
-
- Take the chickpeas in a vessel. Wash thoroughly and add water to soak it and set it aside for overnight or for 12 hours. In the morning, drain the water. Add the chickpeas to the pressure cook, and pressure cook the chick peas along with salt allowing for 5-6 whistles
- If you have any water in the cooked chick peas, we can strain it. Set the cooked chick peas aside. In a pan, heat up oil. Add mustard seeds and allow it to sputter. Add hing, red chili, curry leaves and fry for a while
- Then, add the cooked chick peas and toss them well. Then, add sundal powder and mix well
- Finally add grated coconut and switch off the flame
- The delicious Chickpeas sundal (Chole Sundal) ready for neivedhyam or for serving!
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