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.
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.