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

Black Chickpea Sundal is a healthy and delicious South Indian accompaniment which is made as Prashad for Vinayaka Chathurthi or Navrathri. This can be also had along with rasam rice or curd rice.

This sundal can be prepared simply by tempering mustard seeds, curry leaves, green chilies, added with cooked chickpea and garnished by grated coconut or you can grind grated coconut along with chili and fennel seeds and prepare it as I have shown here. Both method’s tastes are equally good. Black chickpea is rich in protein and this is good for all. We can make so many dishes using this black chickpea like sundal, curry, vada, cutlet and much more.

It has a rich source of vitamin, mineral, and fiber. They are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. They are a great choice for individuals who avoid animal products. Chickpeas have many characteristics that may help prevent some chronic illnesses, including heart disease, cancer, and diabetes (source: Healthline). Now let us see how to prepare this recipe.

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

Print Recipe

Healthy Black Chickpea Sundal.

• CourseEvening Snack
• CuisineSouth Indian

Servings	Prep Time
3 people	10 min(excluding soaking time)

Cook Time

30 min

Servings Prep Time 3 people 10 min(excluding soaking time)

Cook Time 30 min

Black Chickpea Sundal Recipe | Konda Kadalai Sundal | Kala Chana Sundal Print Recipe Healthy Black Chickpea Sundal. CourseEvening Snack CuisineSouth Indian Servings Prep Time 3 people 10 min(excluding soaking time) Cook Time 30 min Servings Prep Time 3 people 10 min(excluding soaking time) Cook Time 30 min

Ingredients

• 1/2 cup Black Chickpea/Konda Kadalai
• 1 tbsp Coconut grated
• 2 Green chilies
• 1 tsp Fennel seed/Sombu
• 1/2 tsp Chana dal/kadalai paruppu
• 1/2 tsp Mustard seeds /kadugu
• 1 Dry Red Chili
• 1 strand Curry Leaves/Karuveppilai
• salt to taste
• 2 tsp oil

Servings: people

Instructions

1. Place black chickpea in a bowl, add enough water and soak it for 8 hrs or overnight.
2. Once soaked well wash and discard the water. Place soaked chickpea in a bowl or a pressure cooker and add fresh water until the chickpea is immersed. Add required salt, mix well and pressure cook for 6-7 whistles.
3. Once done use the chickpea water to make rasam. We are going to use only cooked chickpea in this recipe.
4. In a mixer jar, add coconut grated, green chilies, fennel seeds and grind to coarse powder without adding any water.
5. Heat a pan and add oil. Once the oil gets heated add chana dal, mustard seeds and let it crackle. Then add dry red chili, curry leaves and saute for a min.
6. Now add ground coconut masala and saute for 2-3 mins until the raw smell goes.
7. Add pressure cooked chickpea and saute for another 2-3 mins. Adjust salt if required. Black chickpea sundal is ready.

Recipe Notes

• You need to soak chickpea for at least 8 hrs or overnight.
• After pressure cooking the chickpea, do not discard the water. Use it to make rasam. 
• As we are making it for Prashad, I did not add the onion. If you are going to have it as an evening snack, you can include onion while sauteeing.  
• We like fennel seed flavor so included that while grinding. You can skip it and add cumin seed and a small piece of ginger in place of fennel seeds.

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Healthy and delicious black chickpea sundal are ready to relish.

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