Black chickpeas sundal/Kondakadalai sundal
Black Channa Sundal is a simple and flavorful South Indian dish made with cooked chickpeas, a few basic spices, fresh coconut and a simple tempering.
Servings: 4 people
Calories: 144kcal
Equipment
- pressure cooker
- Wok
Ingredients
- 1/2 Cup Black chickpeas soak overnight
- 1/2 Cup Onion finely chopped
- 1/4 teaspoon Ginger Garlic paste
- 1 Green chili finely chopped
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- Salt As required
- 2 Tablespoons Grated coconut
For tempering
- 1/4 teaspoon Mustard seeds
- Asafoetida A pinch
- Curry leaves few
- 2 teaspoons Oil
Instructions
- Pressure cook the soaked chickpeas with 2 cups of water for 6 to 8 whistles. The chickpeas should be tender but still hold their shape. If you prefer using an Instant Pot, I cook 1 cup of soaked chickpeas with 2 1/2 cups water at high pressure for 15 minutes and allow the pressure to release naturally.
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add the curry leaves, green chili, asafoetida and chopped onion.
- Sauté until the onion becomes soft and lightly golden. Add ginger garlic paste and saute till the raw smell goes. Add turmeric powder and chili powder. Sauté for few seconds.
- Add the cooked chickpeas to the pan. Season with salt and mix well so the tempering coats the chickpeas evenly. Cook for another 2 minutes, allowing the flavors to come together.
- Add the freshly grated coconut and mix gently. Cook for about a minute and switch off the heat.
Video
Notes
- If you are preparing this channa sundal as neivedyam or prasadam, omit the onion and ginger garlic paste. Use the simple tempering with chickpeas, coconut, mustard seeds and curry leaves.
Nutrition
Serving: 1person | Calories: 144kcal | Protein: 6.3g | Fiber: 3.6g