Channa Sundal Recipe | Kondakadalai Sundal | Chickpea Sundal
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This Kondakadalai Sundal / Chickpea Sundal is usually served as prasadam during festivals like Navarathri and Ganesh Chathurthi in temples and homes after completing pooja. This is Channa Sundal recipe can be replaced with any type of legumes.
Channa Sundal | Kondakadalai Sundal | Chickpea Sundal
Recipe Cuisine: South Indian | Recipe Category: Snacks / Sundal Recipes | Soaking Time:8 Hours
Preparation + Cook Time: 25 minutes | Serves: 3 to 4
White Channa – 1 Cup
Grated Coconut – 2 tbsp
Curry leaves – 1 sprig
Salt – To Taste
Mustard seeds – 1 tsp
Urad Dal – ½ tsp
Jeera – ½ tsp
Red Chilli – 2 to 3
Hing – 2 pinch
Oil – 2 tsp
1. Soak Channa overnight or for at least 8 hours. Wash and pressure cook channa with water and salt for 3 to 4 whistles. Drain water.
2. Heat Oil in a kadai and temper the items listed under the table ‘To temper’. Now add cooked channa, salt and cook for a while.switch off flame, add grated coconut and mix well.
Garnish with coriander leaves and serve this Channa Sundal hot.
Adjust red chillies as per your spice level.
Add hing powder generously which enhances the flavour of the Chickpea Sundal.
Adding salt while pressure cooking, prevents overcooking of channa.