Black Channa Sundal | Kala Channa Sundal

Black Channa Sundal aka Kala Channa Sundal is another healthy protein packed sundal recipe often made during Ganesh Chathurthi and Navaratri Festivals. This is a perfect neivediyam recipe to offer to the Goddess during the 9 day Navratri festival. This is such an easy peasy sundal recipe that can be made in a jiffy. We can have this sundal as a snack or side dish for lunch too.

Check my other Sundal Recipes like
1. Navratna Sundal
2. Sprouted Greengram Sundal
3. Rajma Sundal
4. Sweet Corn Sundal
5. Beach Sundal
6. Peanut Sundal

Black Channa Sundal

Black Channa Sundal | Kala Channa Sundal

Priya Santhamohan

Black Channa Sundal is another healthy protein packed sundal recipe often made during Ganesh Chathurthi and Navaratri Festivals. We can have this sundal as a snack or side dish for lunch too.

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Prep Time 8 hrs

Cook Time 25 mins

Total Time 8 hrs 25 mins

Course Snack, Sundal Recipes

Cuisine South Indian

Servings 4 People

Calories 111 kcal

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Black Channa
• 2 tbsp Grated Coconut
• 1 Sprig Curry Leaves
• Salt To Taste

To Temper

• 1 tsp Mustard Seeds
• 1/2 tsp Urad Dal
• 1/2 tsp Jeera
• 2 to 3 Red Chilli
• 2 Pinch Hing
• 2 tsp Oil

Instructions

 

• Soak black channa overnight or for at least 8 hours. Wash and pressure cook channa with water and salt for 3 to 4 whistles. Drain water.
• Heat oil in a kadai and temper the items listed under the table ‘To Temper’. Now add cooked channa and salt. Cook for a while, Switch off the flame. Add grated coconut and mix well.

  Garnish the Channa Sundal with coriander leaves and serve hot.

Notes

Tips for Kala Channa Sundal

1. Adjust red chilli's as per your spice level.
2. Add hing powder generously which enhances the flavour of the Sundal.
3. Adding salt while pressure cooking black channa, prevents overcooking of channa.

Keyword Black Channa Sundal, Kala Channa Sundal

Kala Channa Sundal

Method for Black Channa Sundal

1. Soak black 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 and salt. Cook for a while, Switch off flame. Add grated coconut and mix well.

Garnish the Kala Channa Sundal with coriander leaves and serve hot.

Black Chickpeas Sundal