I myself have rarely bought this black channa, but somewhere I ate this tiny little channa sundal, it was too tasty, so different from the other one. Still bought this after ages and made this sundal for this post. I actually made both the simple version and this sundal podi version and made this kondai kadalai masala sundal. I have used a similar sundal podi in my pattani sundal recipe, but this one with one extra ingredient that I roasted and powdered – channa dal. You can try this sundal podi version for a change, for a spicy punch and flavor. I really loved this version of sundal both with kala channa and this masala powder. Wishing you all a very happy Ganesh Chaturthi 2014 😊
Kondakadalai sundal / Kala channa sundal recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 12 hrs soaking time | Cook time: 15 mins | Serves: 4
Prep Time: 12 hrs soaking time | Cook time: 15 mins | Serves: 4
Ingredients
Kala channa – 1 cup
Salt – As needed
Asafoetida – 1 pinch
Grated coconut – 1/4 cup
Salt – As needed
Asafoetida – 1 pinch
Grated coconut – 1/4 cup
To roast and powder
Channa dal/ Kadalai paruppu – 1 tblsp
Coriander seeds – 1 tsp
Pepper – 1 tsp
Jeera/ cumin seeds – 1 tsp
Red chilli – 2
Asafoetida – A pinch
Oil – 1 tsp
Coriander seeds – 1 tsp
Pepper – 1 tsp
Jeera/ cumin seeds – 1 tsp
Red chilli – 2
Asafoetida – A pinch
Oil – 1 tsp
To temper
Oil – 2 tsp
Mustard – 3/4 tsp
Urad dal – 2 tsp
Curry leaves – 1 sprig
Mustard – 3/4 tsp
Urad dal – 2 tsp
Curry leaves – 1 sprig
Method
- Wash and soak channa overnight. Drain water and pressure cook with water just enough to immerse the channa completely. Add salt and asafoetida. Pressure cook for 4 or 5 whistles in medium flame.
- Heat a kadai and roast the ingredients under ‘To roast and grind’ table. Add jeera and asafoetida lastly as it will burn. Roast until channa dal turns golden in colour and aroma wafts. Cool down and powder.
- Heat the kadai and temper with the items under ‘To temper’ table. Add the cooked channa, drained form water. If 2-3 tblsp water is retained, no problem.Stir well.
- Add the powdered masala and grated coconut. Mix well for 2 minutes in medium flame.
Notes
- Adding salt to the channa prevents over cooking. Also adding asafoetida enhances flavor.
- You can make this same without the powder too. Just temper with 2 red chillies.
Offer for pillayar, enjoy this healthy flavorful sundal as snack. I loved it snacking the whole day going here and there and eating this sundal 😊
This can be best for office hunger.
Hmmm….tempting. ..
Nice clicks..
delicious
Very nice pic…healthy and flavorful sundal
Excellent and lovely looking sundal. Wonderful preparation.
Deepa
Raks, red chilli doesn't powder well. It is coarse when I tried to grind 3 chilli
May be its not roasted well. It should be crisp enough to get grounded. Use more oil while roasting and do it in low flame.
Havent tried sundal with Black kondakadalai 🙂 looks yum
Sundal looks yummy,
Looks tempting, a new variety of masala, will try it tomorrow for Ganesha,… Thanks Raks.
Very nice presentation…. yummy tasty while i tried this… keep on posting some intresting receipes..
Very nice recipe. Thanks for sharing.
Raji make podi of dhania, red chili and chenna dal alone. This podi can be used for all kind of veggie curry, sundal. I grind coconut and this podi for arachuvitta sambar. Raw banana and brinjal curry taste yummy with this podi.
Made this on Ganesh chathurthi & was a super hit. The aroma is superb. Tried this with kabuli chana also on popular demand, turned out well. Thanks for the awesome recipe! This is a keeper.
Nice. But check your ingredients list..and also atter that you say things neede for sugar syrup?
Thanks, updated now. It happened when I copied the code from another post.
Hi ,
Can I try the same with other varieties, like whole green gram,split yellow moong
Sure, just click on the label Sundal (below the Post title) you can see other varieties too
Can we add Carrot or Mango (grated) to this?
Sure, you can.