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Kondakadalai sundal

healthy traditional kondakadalai sundal
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  • 1/2 cup Chickpeas/Kondakadalai/Chana
  • 2 cups water

Pressure cook

  • 1 + 1/2 cup water
  • Required salt


  • 1 tablespoon coconut oil
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • 2 red chili
  • Curry leaves few
  • Asafoetida generous portion


  • 3 tablespoon Coconut


  • Soak  Chana overnight, or at least for 8 hours
  • Transfer kodakadalai, 1 + 1/2 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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  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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