Chickpea Sundal Recipe For Navaratri – Kondakadalai Sundal | Black Channa Sundal | Kondai Kadalai Sundal | Black Chickpeas Salad Recipe | Navratri Special Recipes

Day 2 Navaratri Celebrations  with Chickpea Sundal Recipe – Kondakadalai Sundal !!

Another popular and delicious Sundal eaten as a snack at this time of the year is Chickpea Sundal, also called Kondakadalai Sundal or Channa Sundal. Sundals can also be called salads, basically they are a stir fried lentils/legumes with fresh coconut and a seasoning of black mustard seeds, some lentils, asafoetida, dried red chillies and curry leaves….Can’t get simpler right?

We all know legumes are a great source of protein, especially for vegetarians. They are packed with nutrients and are a great source of dietary fibre. If you want to prepare instant sundal, use canned chickpeas or store soaked and cooked chickpeas in the freezer. Defrost them before making the Sundal. It will take you just 5 minutes to make the dish. When I run short of vegetables, Kondakadalai sundal would take the avatar of a side dish. 

As a kid, Navaratri was one such festival I used to enjoy visiting houses where I was invited, appreciating the ‘Golu/Kolu‘ and savouring ‘Sundal‘ prasadams on all the 9 days. 

Off to Chickpea Sundal Recipe !!

Steps to follow for

Chickpea Sundal Recipe:

• Soak chickpeas (any variety) in water for at least 7-8 hours or overnight.
• Drain water and wash the soaked chickpeas in fresh water.
• Pressure cook chickpeas with 1/2 teaspoon salt and 1 1/2 cups water up to 3 whistles and then simmer for 5 minutes. Turn off the heat.
• Once the pressure subsides, open the lid of the pressure cooker, drain out the liquid and keep chickpeas aside.

• Heat 1 teaspoon oil, ghee or coconut oil in a pan over medium heat.
• Once the oil is hot enough, add mustard seeds. Allow them to pop, and then add 1 teaspoon urad dal, 2 red chillies (broken into halves) and 1 teaspoon channa dal.

• Once the lentils turn golden brown, add a pinch of  asafoetida.
• Now, add red chilli powder  followed by curry leaves.

• When the curry leaves stop splattering, add cooked chickpeas and stir fry over low heat for a couple of minutes.
• Add salt and stir to mix thoroughly. (Keep in mind that you added salt while cooking chickpeas, add accordingly)
• Close with a lid and cook for another 1-2 minutes.

• Turn off the heat and add grated fresh coconut.
• Mix well and serve.

Sundal can be a healthy snack option. It also makes a good accompaniment to roti  or curd rice or sambar or rasam and rice. I even love to eat them for breakfast.

VARIATIONS:

1. For a simple but spicier version, you can add a homemade sundal masala. Click here  to learn how to make spiced lentil powder.
2. Sundal is usually garnished with coconut. But, you can get creative and add grated carrots for a crunch and to make it even more healthy.
3. You can also add some chopped ginger just before adding chickpeas and sauté for a minute.
4. Finally you can squeeze in some lemon and garnish with coriander. The crunch from the carrots, the tang from the lemon juice, the zing from ginger and last but not the least, the coriander…takes this simple sundal to the next level!! Your healthy and yummy snack is ready to be served.

Print Recipe

Chickpea Sundal Recipe For Navaratri - Kondakadalai Sundal

Chickpea Sundal Recipe For Navaratri - Kondakadalai Sundal is a delicious neivedyam among sundal varieties offered to God as Neivedyam during navaratri.

Prep Time7 hours hrs

Cook Time5 minutes mins

Total Time7 hours hrs 5 minutes mins

Course: Side Dish / Snack

Cuisine: Indian (South Indian)

Author: Padma Veeranki

Ingredients

• 1 cup Chickpeas of soaked overnight and pressure cooked with little salt
• 1 teaspoon Oil or ghee or coconut oil
• 3/4 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 1 teaspoon Channa dal
• 2 Dry Red Chillies broken
• 2 fat pinches Asafoetida
• A sprig of Curry leaves
• 1/2 teaspoon Red Chilli Powder or Sambar Powder
• 2 – 3 Tablespoons grated coconut fresh or frozen
• Salt to taste

Instructions

• Heat 1 teaspoon oil, ghee or coconut oil in a pan over medium heat.
• Once the oil is hot enough, add mustard seeds. Allow them to pop, and add the urad dal, red chillies and channa dal.
• Add asafoetida once the lentils turn golden brown.
• Now, add red chilli powder followed by curry leaves.
• When the curry leaves stop splattering, add the chickpeas and stir fry over low heat for 1-2 minutes.
• Add the salt and stir to mix thoroughly.
• Close with a lid and cook for another minute or so.
• Turn off the heat and add grated fresh coconut.
• Mix well and serve.

Recipe Video

Notes

• You can use regular cooking oil or ghee or coconut oil for this recipe.
• A squeeze of lemon juice at the end also goes well with sundal. 
• If you are a fan of ginger, add a teaspoon of chopped ginger just before adding chickpeas and sauté for a minute.
• Add finely chopped green chillies for an extra spice kick. Add it just before the curry leaves.
• The Sundal can also be garnished with finely chopped green coriander leaves.

Hope you enjoyed Chickpea Sundal Recipe !! Also check out Rajma Sundal Recipe & Corn Sundal for another variation!!

Check out other FESTIVAL RECIPES ,  DIWALI SNACK RECIPES and QUICK BITES  from blog.

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Happy Cooking 

Cheers!!

Padma.