Kondakadalai sundal / chana masala sundal – is a healthy sundal made with chickpeas / garbanzo beans. Channa sundal is very easy to prepare. Chana / chickpeas are called as “vella kadala” in Malayalam, “kondakadala” in Tamil and “Kabuli chana” in Hindi. Sundal is a South Indian dish made with legumes or lentils, with an addition of coconut, urad dal, and red chili. Sundal can be made with black or white chickpeas, green peas, rajma, black-eyed beans, moong beans, bengal gram, peanuts and many others. Sundal is also called as chundal.
Sundal recipes are made as prasad during Vinayaka chathurthi and Navaratri festivals. Sundal can be sweet and spicy. But it is not that it can be made only during festivals, I make them very often as a snack for my kids. Chana is rich in proteins and is a protein substitute for vegetarians.
Moreover, this channa sundal is a no onion and no garlic recipe. Normally, I make sundal in a regular method by stir frying. But today, I tried sundal in a different way with sundal podi. Recently I saw it in arthi’s space and tried it. It was really very tasty. This kondakadalai masala sundal was very tasty and flavorful and can be had as such without any accompaniments. Do try it out. You will definitely love this sundal podi version.
Other chana recipes:
CHANA MASALA SUNDAL – KONDAKADALAI SUNDAL
Chana masala sundal recipe – Ingredients
- Chickpeas / chana / kabuli chana / white chana – 1 cup
- water – 1 1/2 cup
- salt – to taste
- red chili powder – 1/2 teaspoon
- coconut (grated) – 2 tablespoon
For sundal powder
- chana dal – 1 1/2 tbsp
- coriander seeds – 3/4 tbsp
- dry red chili – 1
- oil – 1 tablespoon
- mustard seeds / kadugu – 1/2 teaspoon
- urud dal / uzhunnu parippu – 1/2 teaspoon
- hing / asafoetida powder – 1/8 teaspoon
- dry red chili – 1
- curry leaves – few
How to make kabuli chana sundal
1. Wash and soak chickpea in enough water for 8 – 9 hours or overnight. Then drain the water, rinse it once more. Add soaked chickpea along with one and half cup of water and salt to the pressure cooker and cook for one whistle. Then reduce the flame and cook for another 20 minutes (or until the chickpea gets cooked till soft. ). Wait till the pressure subsides. Then open the pressure cooker, drain the excess water and keep it aside.
2. Meanwhile, heat 1/2 teaspoon of oil in a kadai or pan. Add chana dal, coriander seeds and dry red chili and roast till it becomes golden brown. Let it cool and then grind it to a smooth powder. Keep aside.
3. Heat oil in a pan. When hot enough, splutter mustard seeds. Then add the other items given under the heading “for tempering”.
4. Next, add cooked and drained chickpea, and mix well.
5. Then add red chili powder, the ground masala, mix well. Add salt if necessary.