Chana Sundal Recipe also known as sundal or kondakadalai sundal is a popular snack made on festive occasions like Ganesh chaturthi, Krishna jayanthy or Navrathri. This is one healthy legume dish which I often make for my kids lunch or snack box. In this blog post, I have shared basic sundal recipe and also a spicy podi sundal.
Chana Sundal Recipe
During Navaratri Amma makes sundal using different legumes and pulses (thaniyam) each and everyday. In the morning she makes variety of rice and in the evening she makes different sundal. One of my favorite sundal is this chana version.
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Amma makes her sundal plain and simple, by just tempering and adding coconut. She adds some crushed black pepper powder for flavour. But I like to make a spicy powder which is also known as sundal podi. It adds a spicy kick to the sundal. The roasted spices along with the coconut gave a wonderful aroma and everyone loved it.
About Chana Sundal
Sundal also known as chana sundal, chickpeas sundal or kondakadalai sundal. It is made during Navrathri as a offering to god. In this blog post, I have shared 2 versions of making sundal. A basic simple tempered version and a spicy podi or masala sundal.
Sundal is a dry dish made of desi channa, kabuli channa, or chickpeas. Boiled chickpeas is added to oil that is tempered with mustard, green chilies, ginger, and coconut which makes it a delicious and nutritious teatime snack.
Its high in minerals like manganese, magnesium, zinc, iron. It is also one of the protein packed snack that you can enjoy. Chana sundal or chickpeas sundal is sold as a snack in South Indian beaches. Also made for most Tamil Nadu festivals like Navrathri as an offering to God (Neivedhyam). It is also served as prasadam in some temples.
Since sundal is low in calorie and high in protein it is consumed as a healthy alternative for snacks. Chana Sundal has 111 calories per serving. Check my kala chana sundal.
Similar Recipes
You can make chana sundal any which ways you prefer. We make it two ways at home. One is a simple version with basic tempering spices and coconut. The other version is a spicy podi sundal. I call it as masala sundal.
Masala sundal is for people who prefer some spice in their lentils. I use three ingredients to make the podi. Coriander seeds, chana dal, dry red chillies. You can add coconut when roasting this as well. My perimma adds black pepper and cumin seeds also. So it is totally to your taste.
You can use this spicy powder in green peas sundal or vatana sundal also. Another hack for you, if you don't prefer using fresh powder, you can use idli podi or thengai podi also.
How to Cook Chana for Sundal
1)Wash chana 3 to 4 times. Soak chana in lots of water overnight. The chana will get more than double in size.
2)Strain the water and add it to pressure cooker. Cover with fresh water and add salt to it.
3)Pressure cook it for 3 whistle. Then simmer for 10 mins. Now switch off the flame and let the steam go all by itself.
4)Open the pressure cooker and check whether the chickpeas is cooked completely.
5)If you take a chickpeas and press it between your fingers it should mash easily.
6)Strain the chickpeas through a colander and set aside.
Basic Chana Sundal - Step by Step
7)Now lets make basic chana sundal that my mom makes. This recipe needs just oil, tempering ingredients like mustard, urad dal, asafoetida, dry red chillies, curry leaves, coconut,salt and black pepper powder.
8)Heat oil in a skillet. Add in mustard seeds, urad dal, asafoetida, dry red chillies and curry leaves. Let them sizzle in the oil and the dal get golden in colour.
9)Now add in the boiled chickpeas into the tempered spices.
10)Sprinkle some salt to taste.
11)Add in some freshly crushed black pepper powder.
12)Add in some coconut and toss it through.
13)Let the coconut get lightly golden in colour.
14)Serve hot.
Chana Podi Sundal (masala sundal) - Step by Step
15)Now to make my special masala podi sundal. Take cooked chickpeas, oil, tempering spices like mustard, urad dal, asafoetida, curry leaves, coconut, chilli powder and salt. To make the spicy podi, you will be needing coriander seeds, yellow chana dal, dry red chillies.
16)Start by making the spicy podi. It is super easy, heat ½ teaspoon oil in a small pan. Add in chana dal, coriander seeds and dry red chillies.
17)roast on medium high heat until light golden brown in colour. The lentil will be roasted at this time.
18)Allow this mixture to cool and then Take the roasted spices and lentils in a blender.
19)Grind it into a fine powder.
20)Heat oil in a skillet. Add in mustard, urad dal, asafoetida and curry leaves and let them turn golden brown in colour.
21)Add in boiled chickpeas into this mixture and toss through.
22)Add in salt and chilli powder. Red chilli powder is optional here.
23)Add the roasted powder which made earlier.Toss to coat the chickpeas.
24)Now add in coconut and mix well.
25)Thats it your masala sundal is ready to serve.
26)Enjoy hot.
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Chana Sundal Recipe | Podi Sundal Recipe (Chickpeas Sundal)
Equipment
Ingredients
For Pressure Cooking Chana (Chickpeas)
- 250 grams Dried Chana (Chickpeas)
- 2 teaspoon Salt to taste
- 1½ litre Water or as needed
For Tempering
- 1 tablespoon Gingelly Oil (Indian Sesame Oil)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad dal
- 2 no Dry Red Chillies broken into pieces
- ¼ teaspoon Asafoetida
- 1 sprig Curry leaves
For Basic Sundal
- ½ cup Coconut finely grated
- 1 teaspoon Black pepper crushed
- Salt to taste
For Making Masala or Podi Sundal
- ½ teaspoon Gingelly Oil
- 1½ tablespoon Coriander Seeds
- 3 tablespoon Chana Dal (Yellow chana dal)
- 1 no Dry Red Chillies
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Salt to taste
- ½ cup Coconut finely grated
Instructions
- Wash chana 2 to 3 times. Soak channa in lots of water overnight. Next day Strain the water and add it to pressure cooker. Cover with fresh water and add salt to it. Pressure cook it for 3 whistle. Then simmer for 10 mins.
- Now switch off the flame and let the steam go all by itself. Open the pressure cooker, check whether the chickpeas is cooked. If you press between your fingers it should mash easily. Strain the water from the cooked chickpeas through a sieve and set aside.
- Now to make basic sundal. Heat oil in a kadai. Add in tempering ingredients and saute for a min. The dal should get golden brown and toasted.
- Now add in cooked channa and mix with the spices. Add in salt, black pepper powder and coconut and mix well. Saute till the chana is heated through. Serve hot.
- Now to make podi sundal. Heat ½ teaspoon oil in a skillet. Add in coriander leaves, chana dal, dry red chillies and fry till light golden in colour and the dal is well toasted. Remove them to a plate and let it cool completely. Now take the roasted spices in a blender and powder it into a fine mixture.
- Heat oil in a pan. Add in the tempering spices and let them sizzle in oil and get golden in colour. Add in the cooked chickpeas, salt, chilli powder and mix well.
- Add in the ground spice mixture, coconut and mix well. Serve hot.
Nutrition
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Sathya...
Hi Aarthi... Little Angel's name's Cute... God Bless Her..
Rani Acharyulu
Nice step wise clicks,sundal looks delicious.
ELel
I love this recipe!
Karishma
Thank you!