KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR

Sundal is a healthy as well as tasty snack which is popular in south india. There are variety of sundals we can prepare using the whole dhals/grains such as peas, channa dhal, etc.

Navarathri , one of the big festivals celebrating in india. For navarathri, we keep golu and prepare neivethiyams daily. Sundal is the one which is preparing widely for navarathri pooja. So planned to post few sundal recipes here. 

Please check the below link for other sundal recipes here in my blog

• Spicy Green peas sundal
• Kaara Pori sundal(Beach style pori)
  

Today am sharing the recipe of kondaikadalai(Black Chickpeas) sundal with a twist of cumin flavor, yes, am sure it is definitely differ in taste than our regular sundal.

OK, now let’s move on to this recipe.

KONDAI KADALAI SUNDAL

SOAKING TIME: 8 HRS | PREPARATION TIME: 5 MINS | COOKING TIME: 20 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

SERVES: 3 PERSONS

INGREDIENTS:

                                    1 cup Black Chickpeas

                                    ¼ cup grated coconut

                                    1 1/2 teaspoon cumin seeds

                                    1 red chilli

                                    Water as needed

                                    Salt to taste

                        To temper:

                                    1 tablespoon oil

                                    1 teaspoon mustard seeds

                                    1 teaspoon urad dhal

                                    ½ teaspoon asafetida

                                    Few curry leaves

                                   

PREPARATION:

Wash the black chickpeas and soak in water for minimum 8 hours.

Grind the red chillies, cumin seeds, coconut and a pinch of salt (just for the masala only) into coarse powder without adding water.

METHOD:

Pressure cook the chickpeas and cook until soft along with salt.

Then drain the water and set aside.

In a pan add oil and let it heat. Then add the mustard seeds, and wait till it splutters.

Then add the urad dhal and sauté. Then add the asafetida, and curry leaves and sauté for few seconds.

The add the boiled channa and the ground masala.

Saute them for few minutes till the moisture is fully goes.

Remove from heat and serve hot!!!

NOTES:

Cooking the channa till soft is important for a tasty sundal, but be careful while pressure cook, don’t make it mushy by over cooking.

You can use the same recipe to make peas sundal also, just replace channa with green peas.

You can increase the cumin seeds by 1 more teaspoon for strong cumin flavour.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 Wash the black chickpeas and soak in water for minimum 8 hours.

Grind the red chillies, cumin seeds, coconut and a pinch of salt (just for the masala only) into coarse powder without adding water.

Pressure cook the chickpeas and cook until soft along with salt. 

Then drain the water and set aside.

In a pan add oil and let it heat. Then add the mustard seeds, and wait till it splutters.

Then add the urad dhal and sauté. Then add the asafetida, and curry leaves and sauté for few seconds.

The add the boiled channa and the ground masala.

Saute them for few minutes till the moisture is fully goes.

Remove from heat and serve hot!!!

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai

ü   Google +: kuzhalis samaiyalarai

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai