Chickpeas(Kondaikadalai) Sundal - Chana Sundal

Chickpeas (Kondaikadalai) sundal is a perfect dish for poojas and evening snacks. I like this sundal for lunch with tamarind rice or lemon rice. Plus chickpeas add protein to our diet. Make sure to soak the chickpeas for 8 to 10 hours to get a soft sundal. After that, you have to pressure cook the chick peas until soft and do the tempering. The three main ingredients for chickpeas sundal are ginger, asafoetida powder and fresh coconut. In addition to these, you can add roasted coriander seeds powder or sambar powder. In Andhra Pradesh, they grind the coconut, greenchillies and coriander leaves and add it to the sundal which gives a nice flavor and colour. Now a days this chickpeas sundal is becoming a popular snack box dish for our kids. Now let's see how to prepare this chick peas sundal.


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Chickpeas(Kondaikadalai) Sundal - Chana Sundal Recipe Details
 
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Prep time : 5 minutes
Cook time : 15 minutes
Soaking time : 8 hours
Serves : 4
Category : prasadam/ snack
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 200 grams chickpeas
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 2 dried red chilly
  • 1 tsp chopped ginger
  • 1 tsp asafoetida powder
  • few curry leaves
  • 1/4 cup grated coconut
  • 1 tbsp oil
  • salt to taste

Cooking Directions

  1. Rinse the chickpeas in cold water for a couple of times and soak it with 3 cups of water for 8 to 10 hours. After 8 hours, drain the water completely and rinse it again with water.  Add it in a pressure cooker. Add 2 cups of water and pressure cook for 10 whistles.
  2. Allow the pressure to settle down naturally and open the cooker. Drain the remaining water completely.
  3. Heat oil in a kadai and add the mustard and urid dal. When it splutters, add the broken red chilly and chopped ginger. Next, add the cooked chickpeas and add the required salt. Mix it well.
  4. Finally, add the curry leaves, asafoetida powder and grated coconut. Quickly toss it well and transfer it to the serving dish. After adding coconut, do not keep it in the kadai long because it reduces the taste.

Chickpeas(Kondaikadalai) Sundal - Chana Sundal with step by step photos

Rinse the chickpeas in cold water for a couple of times and soak it with 3 cups of water for 8 to 10 hours. After 8 hours, drain the water completely and rinse it again with water.

Add it in a pressure cooker. Add 2 cups of water and pressure cook for 10 whistles.

Allow the pressure to settle down naturally and open the cooker. Drain the remaining water completely.

Heat oil in a kadai and add the mustard and urid dal. When it splutters, add the broken red chillies and chopped ginger.

 Next, add the cooked chickpeas and add the required salt. Mix it well.

Finally, add the curry leaves, asafoetida powder and grated coconut. Quickly toss it well and transfer it to the serving dish. After adding coconut, do not keep it in the kadai long because it reduces the taste.

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