Black Chana Sundal Recipe with step by step pictures. This kala chana sundal is made with black chickpeas, masala podi and coconut.
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Black Chana Sundal
When it comes to sundal, you can make them pretty much with any beans. But my all time favorite is with chana..I already have a white chana masala sundal & white chana pepper sundal. This is a version made with black chana and it is so healthy too..I have another version which is made by giving this a light tempering alone, will share it soon..Make sure you check my other navarathri recipes too.
About Black Chana Sundal
Black Channa Sundal, also known as Kondakadalai Sundal, is a sauteed dry dish made with black chickpeas, herbs, spices, and coconut from South India. Kondakadalai Sundal is a healthy snack made from Kala Chana. It is also served as prasadam in some temples.
As a rich wellspring of iron, kala chana can forestall frailty and lift your energy levels. This is especially gainful for pregnant and lactating ladies as well as developing youngsters. Iron assumes a significant part in the development of hemoglobin which helps transport oxygen from the lungs to all body cells.
Sundal means it is using chana. We make it in different ways, but this is the basic. I love adding pepper when i make sundal using white chana. I have already shared a white chana masala sundal and kala chana masala sundal. Check out my other navrathri recipes..
Ingredients for Kala Chana Sundal Recipe
Kala Chana / Black Chikpeas :
It is a miniature version of the standard pale yellow chickpea. Although it has a brown skin, the inside is yellow, and it has a nutty flavour and starchy texture when cooked.
Mustard Seeds :
They are used as a seasoning rather than a base flavour in many Indian dishes, and they really perk up a lentil or rice dish when fried in a little oil with curry leaves . As a result, mustard seeds are excellent for adding flavour without adding fat to your diet.
Dry Red Chillies :
Red chilies were introduced to India by Portuguese traders from Mexico. India is now the world leader in the cultivation of dry red chilies. Red chilies are more commonly consumed in hotter regions of India, such as Rajasthan, because they help to keep the blood clean and thin.
How to Cook Black Chana for Sundal
- Wash and soak chana overnight in cold water.
- Take the drained chana in a pressure cooker. Cover with water.
- Add in salt and pressure cook it for 3 whistle, simmer for 30 mins.
- Turn off the heat and let the pressure go all by itself.
- Once the chana is cooked, drain it.
- Reserve the liquid for making soup or rasam.
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| Soak chana overnight.. |
Black Chana Sundal Recipe | Kala Chana Sundal Recipe
Ingredients
Instructions
Video
Nutrition Facts
Black Chana Sundal Recipe | Kala Chana Sundal Recipe
Amount Per Serving (1 servings)
Calories 401
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 38mg2%
Potassium 849mg24%
Carbohydrates 61g20%
Fiber 6g25%
Sugar 2g2%
Protein 17g34%
Vitamin A 523IU10%
Vitamin C 45mg55%
Calcium 205mg21%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Version 1: Black Chana Masala Sundal Recipe
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| Take all your ingredients |
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| Take the masala ingredients in a pan |
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| Roast till golden |
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| take it in a blender |
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| Make it in a fine powder |
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| Heat oil in a kadai |
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| Add in mustard and urad dal… |
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| add in asafoetida.. |
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| curry leaves |
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| add in black chana |
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| saute for a min |
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| add in the powder |
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| add in a grated coconut |
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| toss well.. |
Version2: Kondakadalai Sundal Recipe
Preparation Time : 5 mins
Soaking Time : Overnight or 30 mins (check method)
Cooking Time : 35 to 40 mins
Serves : 4
Ingredients for Kondakadalai Sundal
- Kala Chana / Black Chikpeas – 1 cup dried
- Salt to taste
- Fresh Coconut – ½ cup grated
For Tempering:
- Oil – 1 tsp
- Mustard Seeds / Kaduku – 1 tsp
- Urad dal / Ulundu Paruppu – 1 tsp
- Dry Red Chillies – 2 chopped into small pieces
- Asafoetida / Hing / Kaya Podi – a pinch
- Curry leaves – a sprig
How to Make Kondakadalai Sundal
- Wash and soak chana overnight in cold water.
- Take the drained chana in a pressure cooker. Cover with water, add in salt and pressure cook it for 3 whistle, simmer for 30 mins. Turn off the heat and let the pressure go all by itself.
- Once the chana is cooked, drain it. Reserve the liquid for making soup or rasam.
- Now heat oil in a pan, add in all the seasoning ingredients and fry for a min.
- Add in cooked chana and salt. Saute for 5 mins.
- Add in coconut and toss once.
Pictorial:
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| Take all your ingredients |
Frequently Asked Questions
Is Kala Chana same as chickpeas?
Kala chana is a type of traditional chickpeas. These lentils are exceptionally nutritious and utilized in curries and chaats. As dark chickpeas hold their shape, these beans are an incredible expansion to servings of mixed greens particularly grew ones.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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