Kala Chana Sundal Recipe | Konda Kadalai Sundal Recipe | Black Chana Sundal Recipe

Sundal recipes: sundal is basically a dry legume-lentil preparation spiced, tempered along with fresh coconut. various sundals can be made with different legumes or lentils like black-eyed peas, sweet corn, moong beans, bengal gram, peanuts. more or less the method to prepare sundal is the same with minor variations here and there.

Ingredients

• ½ cup black chickpeas (Kala chana)

• 2.5 to 3 cups water for pressure cooking the black chickpeas

• ¾ teaspoon black mustard seeds

• ¾ teaspoon spilt and skinned black gram (urad dal)

• 1 green chili, chopped

• 1 dry red chili, kept whole or halved and deseeded

• 1 pinch asafoetida (hing)- optional

• 1 to 2 tablespoon grated fresh coconut

• 10 to 12 curry leaves

• few drops of lemon juice (optional)

• 1 tablespoon coconut oil or peanut oil

• rock salt as required

Instructions - Cooking Kala Chana

1. Soak the kala chana or black chickpeas overnight.

2. The next day, in the same soaked water, cook the chana in a pressure cooker till they are completely cooked. Add more water if required in the cooker.

3. Add salt too when cooking the chana. Then strain the kala chana and keep aside.

4. Don't drain the stock. It is rich in nutrients and can be used for making chapatis or added to breads, curries and even dals.

Making Kala Chana Sundal

1. Heat oil in a pan. Add the mustard seeds and urad dal.

2. The mustard seeds will crackle and the urad dal will get browned.

3. They almost take the same time to cook on a low flame.

4. Immediately, add the curry leaves, red chilies and asafoetida. Fry for 10-15 seconds.

5. Now add the cooked black chana and salt. Stir and saute for 4-5 minutes on a low to medium flame.

6. Switch off the flame and add the coconut. Sprinkle the lemon juice. Stir well.

7. Serve the black chana hot.