Kondakadalai sundal | Kala Chana Sundal | Black Chana Sundal Recipe
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.
Servings: 4 people
Calories: 160kcal
Equipment
- Pressure Cooker
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 neivedhyamÂ
Nutrition
Serving: 0.5cup | Calories: 160kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Sodium: 1060mg | Potassium: 200mg | Vitamin A: 5IU | Vitamin C: 67mg | Calcium: 4mg | Iron: 13mg