Chana Sundal Recipe | Podi Sundal Recipe (Chickpeas Sundal)
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.
Equipment
Pressure cooker
Skillet
Blender
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
Nutrition Facts
Chana Sundal Recipe | Podi Sundal Recipe (Chickpeas Sundal)
Serving Size
1 servings
Amount per Serving
Calories
350
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Sodium
1791
mg
78
%
Potassium
667
mg
19
%
Carbohydrates
44
g
15
%
Fiber
14
g
58
%
Sugar
8
g
9
%
Protein
14
g
28
%
Vitamin A
220
IU
4
%
Vitamin C
15
mg
18
%
Calcium
104
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.