Tags
Black Chickpea Recipe, easy sundal recipe, Kalachanna recipe, Kondakadalai, Kondakadalai Sundal, Navarathri Sundal recipe, Navrathri Recipe, Sundal
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 🙂 It turned out yummy 🙂
Ingredients:
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
Method:
- 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 🙂
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Yumm! Palatable – I love sundal in any form. …
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I know they are always yum 🙂 Thanks dear 🙂
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Same pinch. I made d same too 🙂
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Cool Sri 🙂
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looks yummy 😀
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Thanks 🙂
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Hi Malar, Kala Chana sprouts are very common breakfast with my family.. Your version looks more tempting and yummy… 🙂
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Hi Shikha, I have tried sprouts but felt it was much raw, so I always boil it 😛 But sprouts are way healthy 🙂 Thanks dear 🙂
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Yumm…malar..I use to make this channa punjabi style..now shall try your style…
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Punjabi style is very inviting, we have the tradition to prepare sundal on all days of Navratri , so every home used to have one sundal everyday and it is total fun 🙂
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Me too. I used to hate this. Now, I’m getting there. 😛 Looks super yum<3
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Thanks Charu 🙂
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