Kondakadalai Sundal | Channa Sundal | Chickpea Sundal

Kondakadalai Sundal | Channa Sundal | Chickpea Sundal | Chole sundal | sundal recipe | Navaratri sundal step by step pictures and video recipe. You can also check out the Pasi paruppu sundal recipe.  If you like this recipe pls SUBSCRIBE to my channel and check out other Sundal varieties in TMF

Kondakadalai Sundal is a protein-rich flavorful sundal prepared with chickpea. It is a great protein-rich after-school snack for kids.

Today being Varalakshmi Pooja, I had prepared Sweet Kozhukkatai, Sundal, Wheat Appam, and paruppu Payasam. Kondakadalai Sundal is also prepared during Vinayaka Chaturthi and Navarathri. It goes well with rice and as a tea-time snack.
Previously I had posted Channa Masala with kondakadalai, and this sundal is a no-onion no-garlic version, as it is prepared for pooja. Knowing today is pooja day, many of my friends asked for Kozhukattai recipe, knowing I would have prepared that. But to update the notes better, and to make a detailed recipe, I need to discuss with two Kozhukattai experts (my Mom and Mother in Law). Recipes for Sweet Kozhukattai and paruppu Payasam are coming soon.

Kondakadalai sundal

healthy traditional kondakadalai sundal

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Ingredients

Soak

• ½ cup Chickpeas/Kondakadalai/Chana
• 2 cups water

Pressure cook

• 1 + ½ cup water
• Required salt

Temper

• 1 tablespoon coconut oil
• ¼ teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 2 red chili
• Curry leaves few
• Asafoetida generous portion

Sundal

• 3 tablespoon Coconut

Instructions

• Soak  Chana overnight, or at least for 8 hours
• Transfer kodakadalai, 1 + ½ cup of water, and required salt into a pressure cooker for 5-6 whistles To make it toddler-friendly. Adjust the whistles according to your  preferred texture
• After pressure release naturally, transfer the cooed chana in a colander
• Add oil to the pan, when the oil is hot add all ingredients under 'to temper'  except asafoetida and let it crackle
• Furthermore, add hing and give a good mix. turn  down flame to low
• Add cooked chana and coconut and cook on low flame for 2 mins
• Finally, add asafoetida and turn off the stove

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Notes

1. Coconut oil gives a nice aroma for sundal, so it is preferable
2. Tinned Chickpea can also be used
3. Add a generous portion of hing
4. Instead of adding coconut at the end, you can also add after tempering

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Ingredients:

Soak

½ cup Chickpeas/Kondakadalai/Chana 

2 cups water

Pressure cook

1 + ½ cup water

Required salt

Temper

1 tablespoon coconut oil

¼ teaspoon mustard seeds

1 teaspoon urad dal

1 teaspoon chana dal

2 red chili

Curry leaves few

Asafoetida generous portion

Sundal

3 tablespoon Coconut 

Asafoetida generous portion

how to kondakadalai Sundal with step by step pictures :

• Soak  Chana overnight, or at least for 8 hours
• Transfer kodakadalai, 1 + ½ cup of water, and required salt into a pressure cooker for 5-6 whistles To make it toddler-friendly. Adjust the whistles according to your  preferred texture

• After pressure release naturally, transfer the cooed chana in a colander

• Add oil to the pan, when the oil is hot add all ingredients under 'to temper'  except asafoetida and let it crackle

• Furthermore, add hing and give a good mix. turn  down flame to low
• Add cooked chana and coconut and cook on low flame for 2 mins

• Finally, add asafoetida and turn off the stove

My Notes:

• Coconut oil gives a nice aroma for sundal, so it is preferable
• Tinned Chickpea can also be used
• Instead of adding coconut at the end, you can also add after tempering