20 Apr 2018

Kala Chana Sundal

Kala Chana or black konda kadalai belongs to the legume family and is a rich source of proteins, iron and fibre. You can make these sundals as a snack for your family. Since these are dried chana, we have to soak these chana for 8 hours atleast so that it cooks easily.
Check out the white chickpeas sundal and lobia sundal recipe.

Kala Chana Sundal

Soaking time 8 hrs | Cooking time 15 mins | Serves 2-3

  • Kala chana - 1/2 cup (dried)
  • Dry ginger powder - 1/4 tsp (optional)
  • Water - as required
  • Cumin powder - 1/4 tsp
To Temper
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - 1 sprig
  • Hing - a pinch
To grind
  • Coconut - 1/4 cup
  • Green chilli - 1
Kala Chana Sundal

1. Soak the chana for 8-10 hours. After 8 hours, pressure cook the chana with sufficient water.

2. Add dry ginger powder and pressure cook for about 8 whistles or until it's cook soft.

3. In the meantime, grind together the coconut and green chilli and set aside.
4. Once the pressure settles, open the cooker. If there is any water left, saute in high heat until the water is absorbed.

5. In a kadai, heat the oil. Add the mustard seeds, urad dal, curry leaves, hing.
6. When the mustard seeds splutter, add the cooked kala chana and mix well.

7. Add cumin powder and salt and cook for 2 minutes and switch off.

Kala Chana Sundal

1. You can have this without the coconut too.
2. You can add grated coconut without the green chilli too.
3. Adding dry ginger powder and cumin powder is optional.

Until next time,
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