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For Saraswathi Pooja today made this sundal for neivadhyam. For sundal usually white chickpea is used and I didn’t have stock so used the dark one πŸ™‚ It turned out yummy πŸ™‚



Kondakadalai/Kala Channa/Black Chickpea : 1/2 cup

Salt : 1/2 teaspoon

Oil : 1/2 teaspoon

Mustard Seeds : 1/4 teaspoon

Urad Dal : 1/4 teaspoon

Curry Leaves : Few

Asafoetida/Hing : 1/8 teaspoon

Water : as required

Grated Coconut : 1/5 tablespoon


  • Soak chickpea in water over night.
  • Pressure cook it with salt for 6 whistles with water enough to cover it.
  • Let it cool and set aside. If there is excess water drain it after it cools down.
  • Heat oil in a pan, add mustard seeds, urad dal. Let it crackle add curry leaves, hing.
  • Stop and add coconut and mix.
  • Now mix this with the cooked chickpea.
  • Sundal ready πŸ™‚