Black Sundal | Kala Channa Sundal | Konda Kadalai Sundal (VIDEO)
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Kala Channa Sundal is a very simple and tasty dish made during Navratri days or other festival times. Sundal can be made using other lentils or pulses too like white channa, green gram, sweet corn, peanuts, black-eyed peas, Bengal gram, etc.
This is a very healthy snack for children. You can even pack this for kid’s lunch box. We try to add them to our food more often. You can even just soak and cook them in the cooker and eat just like that. If you have time, then you can do the other steps to add more taste to the sundal.
Before you make Sundal:
Soak the chick peas for few hours or overnight before you cook them in the cooker. You need to plan ahead, or you can use the tin peas which is readily available if you don’t have time to soak.
Check out the video recipe here:
Tips to make perfect Black Sundal:
- The handmade powder adds extra flavour so don’t skip that step.
- You can use black chickpeas or white chickpeas for the same recipe.
- Add salt while you cook the peas in the pressure cooker.
- Adding turmeric is optional but it adds good colour to the dish.
- You can even add some coriander leaves before serving.
- You can adjust the coconut according to your preference.
Here is the detailed recipe:
Soak 1 cup Brown Chick Peas in the water for 12 hours or overnight. Once soaked for 12 hours, take them in a pressure cooker, add some salt and cook for 2 whistles and keep it aside.
In a pan, add 1 tbsp coriander seeds, 1 tbsp channa dal,
Then 1 tbsp urad da and 1 red chilli
Saute in a pan for a few minutes. Once everything turns light brown, switch off the flame and once cool down, make a fine powder.
In the same pan, add 2 tbsp oil and add 1 tsp mustard seeds
once crackle add ¼ tsp hing, 1 big onion,
few curry leaves and saute well.
Then add 1/4 tsp turmeric and mix well. Now add cooked brown chick peas
Mix well with the masala. Then add 1 tbsp ground powder (adjust to your preference) and mix well.
Finally, add 1 tbsp grated coconut and mix well.
Konda Kadala Sundal is ready to serve.
Brown Chick Peas soaked and cooked in cooker to make it soft and then cooked with onions and few spices to make it more flavourful. Very simple yet healthy snack.
Ingredients
- Black Chick Peas - 1 cup
- Mustard Seeds - 1 tsp
- Hing - 1/4 tsp
- Turmeric - 1/4 tsp
- Onion - 1 number (finely chopped)
- Coriander Seeds - 1 tbsp
- Urad Dal - 1 tbsp
- Channa Dal - 1 tbsp
- Red Chilli - 1 number
- Grated Coconut - 1 tbsp
- Curry Leaves - 1 sprig
- Salt, to taste
- Oil - 2 tbsp
Method
- Soak 1 cup Brown Chick Peas in the water for 12 hours or overnight.
- Once soaked for 12 hours, take them in a pressure cooker, add some salt and cook for 2 whistles and keep it aside.
- In a pan, add 1 tbsp coriander seeds, 1 tbsp urad dal, 1 tbsp channa dal, 1 red chilli and dry roast for few minutes.
- Once everything turns light brown, switch off the flame and once cool down, make a fine powder.
- In the same pan, add 1 tbsp oil.
- Once oil is hot, add 1 tsp mustard seeds, once crackle add ¼ tsp hing, 1 big onion, ¼ tsp turmeric, few curry leaves and saute well.
- Now add cooked chick peas and mix well.
- Then add 2 tbsp ground powder, salt to taste and mix everything well for few seconds.
- Now add 1 tbsp grated coconut and mix well.
- Black Sundal is ready to serve.
Notes
1. Handmade powder adds extra flavour so don’t skip that step.
2. You can use black chick peas or white chick peas for the same recipe.
3. Add salt while you cook the peas in the pressure cooker.
4. Adding turmeric is optional but it adds good colour to the dish.
5. You can even add some coriander leaves before serving.
6. You can adjust the coconut according to your preference.
