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Kondakadalai sundal | Black chana sundal

by Jeyashri suresh
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kondakadalai sundal

Kondakadalai sundal | Black chana sundal recipe with fresh sundal podi. Navratri sundal recipe using black chana, paired with a sundal podi.

This is a new and interesting variety of sundal which I learnt from my friend’s mom during last year navaratri. She added a fresh sundal podi and used grated carrots instead of coconut. I loved that version and noted down the recipe from her in my mobile notepad.

I have posted many sundal recipes in Jeyashris kitchen for Navaratri. Every year I post Navratri recipes during this season. Do try this interesting Kondakadalai sundal this year.

The sundal podi adds a nice aroma and flavour to the kala chana sundal. The addition of carrots instead of carrot gives a nice twist to the sundal.

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kondakadalai sundal
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Kala chana sundal

Easy sundal recipe with fresh sundal podi and without coconut
Prep Time7 hrs 15 mins
Cook Time30 mins
Soaking time8 hrs
Total Time15 hrs 45 mins
Servings: 4 people
Author: Jeyashri suresh

Ingredients

  • 1 cup Black chana
  • 2 tsp coconut oil
  • 1/2 tsp mustard seeds
  • few curry leaves
  • Asafoetida 2 pinches
  • 1/4 cup grated carrot
  • Salt as needed
  • 1/4 tsp turmeric powder
  • To roast and grind
  • 1 tbsp urad dal
  • 1 tbsp dhaniya | coriander seeds
  • 4 red chili

Instructions

  • Soak the black chana for 8 hours or overnight.
  • Add little salt and asafoetida and pressure cook it till 4-5 whistles.
  • Drain the water completely and keep it aside.
  • In a pan a dry roast Urad dal, coriander seeds, and red chili.
  • Once the dal turns golden brown take out.
  • Cool completely and grind into a fine powder.
  • I got around 3 tbsp of podi.
  • In a pan add coconut oil and add mustard seeds, asafoetida, and curry leaves.
  • Once the mustard seeds splutter add the cooked black chana.
  • Add a little salt, turmeric powder to this now.
  • Add 1-2 tbsp of sundal podi now.
  • Mix well evenly.
  • Now add in the grated carrots.
  • Mix evenly.
  • Sundal is ready for neivedyam.
  • You can make this on non-festival days as an accompaniment to your everyday meal.

Video

Notes

1.You can replace black chana with green peas, chickpeas, or peanuts
2.Sundal podi can be made in bulk and used later for any sundal.
  • Soak the black chana for 8 hours or overnight.
  • WAsh and change the water.
  • Add little salt and asafoetida and pressure cook it till 4-5 whistles.
  • Drain the water completely and keep it aside.
  • In a pan a dry roast Urad dal, coriander seeds, and red chili.
  • Once the dal turns golden brown take out.
  • Cool completely and grind into a fine powder.
  • I got around 3 tbsp of podi.
  • In a pan add coconut oil and add mustard seeds, asafoetida, and curry leaves.
  • Once the mustard seeds splutter add the cooked black chana.
  • Add a little salt, turmeric powder to this now.
  • Add 1-2 tbsp of sundal podi now.
  • Mix well evenly.
  • Now add in the grated carrots.
  • Mix evenly.
  • Sundal is ready for neivedyam.
kala chana sundal
  • You can make this on non-festival days as an accompaniment to your everyday meal.
Black chana sundal

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