Chana Sundal Recipe with step by step pictures. Sundal is a popular snack made on festive occasions like ganesh chaturthi, krishna jayanthy. This is often made for snack and lunch box for kids.
Now coming back to the recipe, In my previous channa masala sundal post i mentioned that i had a different recipe for this sundal which flavours it with pepper. As i promised i am sharing the recipe with you all...In this recipe the coconut is optional, You can leave it out if you want to. So here you go to the recipe.
Sundal is a dry dish made of desi channa, kabuli channa, or black eyed beans that has been seasoned with mustard, green chilies, ginger, and coconut. Chickpea Sundal is a delicious and nutritious teatime snack.
Its high in minerals like manganese, magnesium, zinc, iron, and copper, as well as vitamins like thiamine and B6. - Chickpeas, like other legumes, provide the body with a slow and gradual release of energy over an extended period of time, assisting in blood sugar stabilisation.
It is sold as a snack in public areas such as beaches. Also made for most Tamil Nadu festivals as an offering to God (Neivedhyam). It is also served as prasadam in some temples.
How many calories are in a Sundal?
Kala Chana Sundal has 111 calories per serving. Carbohydrates account for 33 calories, proteins account for 18 calories, and fat accounts for the remaining 61 calories.
Ingredients for Chana Masala Sundal
Channa / Kabuli Channa / Chickpeas :
Given that chickpeas are legumes, they taste a lot like beans. Because they are starchy, most people compare their flavour to cannellini and pinto beans. They also have an earthy flavour with nutty undertones.
Coconut meat is delicious and slightly sweet, and it can be eaten raw or dried. It is used to make a variety of products, including coconut milk, cream, and oil.
Mustard Seeds :
They are used as a seasoning rather than a base flavour in many Indian dishes, and they really perk up a lentil or rice dish when fried in a little oil with curry leaves . As a result, mustard seeds are excellent for adding flavour without adding fat to your diet.
Urad dal :
When cooked, urad has an earthy flavour and an unusual mucousy texture.
How to Cook Chana for Sundal
Wash and soak channa in lots of water overnight. Drain the water and add it to pressure cooker. Cover with fresh water and add salt to it.
Pressure cook it for 4 whistle. Then simmer for 20 mins. Now switch off the flame and let the steam go all by itself.
Open the pressure cooker and drain the water and set aside.
|Take white channa|
Sundal Recipe | Chana Sundal Recipe | Kondakadalai Sundal
- 1 cup Chickpeas | Kabuli Channa | Chana
- Salt to taste
- 3 tbsp Coconut finely grated
- 1 tsp Black pepper crushed
- For Seasoning:
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad dal
- 2 Dry Red Chilli
- ¼ tsp Asafoetida
- 1 sprig Curry leaves
- Wash and soak channa in lots of water overnight. Drain the water and add it to pressure cooker. Cover with fresh water and add salt to it. Pressure cook it for 4 whistle. Then simmer for 20 mins. Now switch off the flame and let the steam go all by itself. Open the pressure cooker and drain the water and set aside.
- Heat oil in a kadai. Add in seasoning ingredients and saute for a min.
- Now add in cooked drained channa and mix well.
- Add in salt and toss well.
- Add in crushed pepper and mix well.
- Add coconut if needed and mix well.
Version 1: Chana Sundal Recipe (Kondakadalai Sundal)
This version is pepper flavoured and has addition of coconut added.
Version 2: Masala Sundal Recipe (Chana Podi Sundal)
During navaratri amma makes something each and everyday. In the morning she makes variety of rice and in theevening she makes different sundal. One of my favorite sundal is this channa one. I love anything with cooked with channa, it is one of my favorite grain.
Chana sundal is one of my favorite. We make it plain and simple, by just tempering and adding in coconut. And i add a little little to it by adding some crushed pepper..YUM YUM..I will post that version soon too.
This is the first time i am trying this recipe and it was totally a hit. The roasted spices along with the coconut gave a wonderful aroma to this yummy sundal. Everyone loved it. So here you go to the recipe.
Preparation Time : 15 mins
Cooking Time : 15 mins + 45 mins for cooking channa
Serves - 4
Ingredients for Masala Sundal
- Channa / Kabuli Channa / Chickpeas - 2 cup dried
- Salt to taste
- Water to cook channa
- Coconut - 3 tblspn grated
- Chilli powder - 1 tsp
- Coriander Seeds / Thania - 1.5 tblspn
- Channa Dal / Kadalai Paruppu - 3 tblspn
- Dry Red Chilli - 1
- Oil - 1 tblspn
- Mustard Seeds / Kaduku - 1 tsp
- Urad dal / Ulundu paruppu -1 tsp
- Curry leaves - 1 spring
- Asafoetida / Hing / Kaya podi - ¼ tsp
How to Make Masala Sundal
Step 1: Cook the Chana
Wash and soak channa in lots of water overnight. Drain the water and add it to pressure cooker. Cover with fresh water and add salt to it. Pressure cook it for 4 whistle. Then simmer for 20 mins. Now switch off the flame and let the steam go all by itself. Open the pressure cooker and drain the water and set aside.
Step 2: Make the Masala
Heat a ½ tsp of oil. Now take the ingredients given for roasting in the pan and roast on medium heat for couple of mins. Take them in a spice blender or a small mixer and blend to a fine powder. Set aside.
Step : Make Seasoning & Sundal
Heat oil in a kadai and crackle all the ingredients given for tempering. Add in cooked channa and mix well. Season with salt and mix well. Now add in chilli powder, ground masala and mix well. Add in coconut and mix well. let it cook for 2 mins. Switch off the flame and Serve.
Video for Chana Sundal
Step by Step Pictures
|Now take all your other ingredients|
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.