- Prep Time: 8h 20 min
- Cook Time: 25 minutes
- Serving: 4 People
- Calories: 1727 kcal
- Carbohydrate Content: 270.06 g
- Cholesterol Content: 0 mg
- Fat Content: 40.35 g
- Fiber Content: 57.4 g
- Protein Content: 86.18 g
- Saturated Fat Content: 4.859 g
- Serving Size: 1
- Sodium Content: 2468 mg
- Sugar Content: 49.06 g
- Trans Fat Content: 0.072 g
Kala Chana Sundal
Sundal is a tasty, simple and easy south Indian recipe. Kala chana sundal is also known as Kondai Kadalai Sundal. Kala Chana or Black chickpeas sundal is made during Ganesh Chaturthi or Navratri festival. During Navratri, many people do fasting for nine days, and they can only eat the food prepared specially for fasts.
Kala chana sundal had a fantastic flavor of mustard seeds, curry leaves, asafoetida and garnished with fresh coconuts. In the regular days, you can also serve it with hot tea or coffee. Also, this quick snack is the best and healthy option for your kid's lunch box. Here is the Kala chana sundal recipe to make your Navratri more energetic. Learn how to make delicious Kala Chana Sundal in these easy steps.
Ingredients of Kala Chana Sundal Recipe
- Kala chana (black chickpeas) - 2 Cups
- Black small mustard seeds - ¾ Teaspoon
- Chopped green chili - 1
- Dry red chili - 1
- Curry leaves - 8
- Lemon juice - 1 Tablespoon
- Rock salt - 1 Teaspoon
- Oil - 1 Tablespoon
- Split Black gram (urad dal) - 1 Tablespoon
- Grated coconut - 2 Tablespoons
- A pinch of hing (Asafoetida)
How to Make Kala Chana Sundal
Step 1: Wash and soak the kala chana for overnight.
Step 2: On the next day, drain the water and pressure cook the chana with required water till they became soft and cooked thoroughly.
Step 3: Also, add a pinch of rock salt while pressure cooks the chana.
Step 4: Once it's cooked, strain it and keep aside.
Step 5: Now, add oil to kadai and put it on the flame. Then add mustard seeds, asafoetida, red chili, curry leaves and urad dal to it and stir fry it at LOW flame for 5 minutes till it turns golden brown.
Step 6: Now, add boiled black chana and rock salt to it and mix well and cook on a MEDIUM flame for 5-6 minutes. Keep stirring continuously.
Step 7: Remove the pan from heat and add the kala chana sundal to the bowl and add lemon juice to it and mix it well.
Step 8: Garnish it with grated coconut and coriander leaves and serve hot or cold.