Chana sundal prepared with kabuli chana or chickpeas is a healthy dish as well as prepared during Ganesh chaturthi festival as well as Navaratri.
You can make the same with black chana too. I love both channa white and the brown/black.
What is Sundal?
Sundal is a south Indian dish in which we use various legumes to make a stir fry, often a simple tempering with mustard, urad dal, asafoetida, curry leaves and garnished with Coconut.
There are many variations in the method, but basic preparation is above. Changing the legumes, we can make a wide range of sundal.
This year we are not celebrating the festival as paati passed away, so made it last week and clicked too. Very simple recipe, but flavorful one.
Chana or kondakadalai is how we call. But when I was studying in Trichy, many of my friends call kondakadalai as Sundal as such.
It was funny for me for a while but then when I heard it from others too, then realized some people also call kondakadalai as sundal!
How to cook chana perfectly?
Soaking the chana overnight or minimum 10 hours is a must for perfect cooked chana. This is the normal process I follow.
Make sure to wash, drain the soaked water and change to fresh water before cooking.
Adding salt while cooking helps to prevent over cooking and mushy results.
Have less time on hand, forgot to soak?
You can add ¼ teaspoon of cooking soda and pressure cook for 10 whistles in medium flame. Cooking soda helps softening the legume and gives soft cooked chickpeas.
What is the difference between white chana and black/ brown?
White chana is widely available and commonly used these days. It is cream in color, bigger when compared to the black chana.
It's softer skin and texture than the other one. Where as on the other hand, kala chana/ black chana/ brown variety is smaller, skin is thicker and have a slight dense texture.
I love both for it's own quality, but folks at home say brown chana has more nutritional value.
My hack to a perfect flavorful sundal is adding asafoetida divided at two stages, one while tempering and one raw along chana. Both give a distinct flavor as my mom says as well as keeps the gastric issue in check when you consume legume.
Add a drizzle of coconut oil, raw (cold pressed virgin oil works best) for an amazing flavor.
Chana sundal recipe
- ½ cup Chana Chickpeas/ Kondakadalai
- ¼ cup Coconut scraped
- ⅛ teaspoon Asafoetida
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 Red chilli
- ⅛ teaspoon Asafoetida
- 8 Curry leaves
- To start with, wash and soak chana overnight. Next day, drain water and wash one more time.
- Then, pressure cook it with salt and water just to immerse it for 4 – 5 whistles in medium flame.
- After that, heat kadai with oil and temper with the items given under ‘To temper’ table.
- Continue by adding the cooked chana drained from water. Sprinkle the asafoetida.
- Keep stirring every now and then for 2 minutes until moisture evaporates.
- Finally, add the grated coconut and fry for a minute. Transfer to the serving bowl.
- You can add onion after tempering but for festivals we have to avoid onion.
- Also you can replace red chillies with green chillies.
- You can grind green chilli and coconut and add it at last instead of tempering and adding grated coconut towards end.
- I added salt while cooking. This prevents over cooking of chana.
- Sometimes if the soaking hour is less, then adding salt will prevent chana from cooking properly. In such cases, add salt after cooking chana.
- To start with, wash and soak chana overnight and drain the water, wash it again. Add fresh water.
- After that, pressure cook it with salt and water just to immerse it for 4 – 5 whistles.
3. Then continue by heat kadai with oil and temper with the items given under ‘To temper’ table. Add the cooked channa drained from water.
4. Continue by stirring for 2 minutes until moisture evaporates and add the grated coconut and fry for a minute. Transfer to the serving bowl.
Delicious sundal is ready… Its very healthy guilt free snack!