Go Back
–+ servings
Konda Kadalai Sundal or Chickpeas Sundal is a South Indian offering for Navratri festival made with black chickpeas and basic pantry spices.

Konda Kadalai Sundal ~ Black Channa Sundal

Kalyani
Konda Kadalai Sundal or Chickpeas Sundal is a South Indian offering for Navratri festival made with black chickpeas and basic pantry spices.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Naivedyam, Tea Time Snack
Cuisine South Indian, Tambrahm, Tamilnadu Cusine
Servings 5 servings

Equipment

  • saute pan
  • Pressure Cooker Sub with Insta Pot (see Notes)
  • Spatula

Ingredients
  

  • 2 cups Brown Chickpeas Black Channa / Kala Channa / Konda Kadalai
  • 1.5 tsp Salt (or to taste
  • 1 TBSP Oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Split black gram Urad Dal / Ulutham Paruppu
  • 3 green chillies or to taste
  • 1 tsp Grated ginger
  • 1/4 tsp Asafoetida Hing, skip for Gluten Free
  • 1 tsp Coriander leaves
  • 1 sprig curry leaves
  • 3 TBSP Grated coconut

Instructions
 

  • Wash and Soak the Kala channa in tepid water for 8 - 10 hours or overnight. I usually bulk cook chickpeas (both black and white) and freeze them for future use.
  • You can check this link on how to prep ahead chickpeas for curries etc.
  • Drain the water and add fresh water and pressure cook with a pinch of salt for 4 - 5 whistles. Uncover and drain all the cooked water from the lentils (I use this water in this Punjabi Kala Channa Recipe)
  • Prepare the tempering with oil, mustard seeds, ginger, red chillies, urad dal, curry leaves and asafoetida. When the dal has browned, add the boiled lentils and salt.
  • Stir well and add grated coconut, coriander leaves for garnish. Serve as prasad / naivedyam or a quick snack.

Video

Notes

Tips and Tricks to make Tasty Konda Kadalai Sundal:
  1. Wash and Soak chickpeas ahead of time. If you have canned chickpeas or have prepped and frozen chickpeas ahead of time like me , thaw / bring to room temperature.  Drain all liquid if using Canned. If thawing frozen cooked chickpeas, microwave it for a minute to restore it to room temperature. 
  2. Cook chickpeas (with either method) to soft but not mushy. It must hold it's shape.
  3. Addition of hing enhances the taste of ANY sundal, but skip if Gluten Free or use a GF variant.
  4. This Sundal can be cooked for a crowd, simply double / triple /. quadruple the quantities if feeding a larger crowd.
Keyword Navratri Sundal
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!