3. 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 too.
Checkout my other sundal recipes like
1. Black Channa Sundal
2. Pachai Pattani Sundal
3. Beach / Thenga Manga Pattani Sundal
4. Peanut Sundal Recipe
Channa Sundal Recipe
Channa Sundal Recipe / Kondakadalai Sundal / Chickpea Sundal is usually served as prasadam during festivals like Navarathri and Ganesh Chathurthi.
- 1 Cup White Channa
- 2 tbsp Grated Coconut
- 1 sprig Curry Leaves
- Salt (To Taste)
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Jeera
- 2 to 3 Red Chilli
- 2 Pinch Hing
- 2 tsp Oil
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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.
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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.
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 recipe hot.
Kondakadalai Sundal
2. Add hing powder generously which enhances the flavour of the Chickpea Sundal.
3. Adding salt while pressure cooking, prevents overcooking of channa.
4. For more flavour, one small piece of ginger can be grinded along with coconut for this Channa Sundal Recipe. It helps in digestion also.
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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