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    Home » Recipes » Snacks

    Kondakadalai sundal | Kala channa masala sundal

    Updated on June 10, 2021 by Raks Anand 20 Comments / Jump to Recipe

    Kondakadalai sundal with special masala powder to make it double flavorful. This sundal can be also prepared without sundal podi. Mainly prepared for Vinayagar chaturthi, saraswathi pooja festivals.

    kondakadalai sundal

    I myself have rarely bought this black chana, but somewhere I ate this tiny little chana 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 – chana 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 😊

    kala-chana-sundal
    Karuppu kondakadalai sundal

    Related posts

    • Kondakadalai kuzhambu
    • Pattani sundal
    • Kondakadalai kuruma

    Recipe card

    kala-chana-sundal
    Print Pin
    5 from 3 votes

    Kondakadalai sundal | Kondakadalai masala sundal

    Kondakadalai sundal with special masala powder to make it double flavorful. This can be also prepared without sundal podi.
    Course Snack
    Cuisine Indian, South Indian
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Soaking time 10 hours hours
    Servings 4
    Cup measurements

    Ingredients

    • 1 cup Kondakadalai kala chana
    • Salt
    • ⅛ teaspoon Asafoetida
    • ¼ cup Grated coconut

    To roast and powder

    • 1 tablespoon Chana dal Kadalai paruppu
    • 1 teaspoon Coriander seeds
    • ½ teaspoon Pepper
    • 1 teaspoon Cumin seeds
    • 2 Red chilli
    • Asafoetida
    • 1 teaspoon Oil

    To temper

    • 2 teaspoon Oil - 2 tsp
    • ½ teaspoon Mustard
    • 2 teaspoon Urad dal - 2 tsp
    • 8 Curry leaves
    Prevent your screen from going dark

    Instructions

    • To start with, wash and soak kondakadalai/ chana overnight.
    • Next day, drain water and pressure cook with water just enough to immerse the chana completely.
    • Then, add salt and asafoetida and ressure cook for 4 or 5 whistles in medium flame.
    • After that, heat a kadai and roast the ingredients under ‘To roast and grind’ table. Add cumin and asafoetida lastly as it will burn.
    • Roast until chana dal turns golden in colour and aroma wafts. Cool down and powder.
    • Then, heat the kadai and temper with the items under ‘To temper’ table.
    • After that, add the cooked chana, drained form water. If 2-3 tablespoon water is retained, no problem. Stir well.
    • Finally add the powdered masala and grated coconut. Mix well for 2 minutes in medium flame.

    Notes

    • Adding salt to the chana prevents over cooking. Also adding asafoetida enhances flavor.
    • You can make this same without the powder too. Just temper with 2 red chillies.
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    Stepwise photos

    1. To start with, wash and soak chana overnight. Next day, drain water and pressure cook with fresh water just enough to immerse the chana completely. Add salt and asafoetida. Pressure cook for 4 or 5 whistles in medium flame.

    cook

    2. After that, heat a kadai and roast the ingredients under ‘To roast and grind’ table. Then add cumin and asafoetida lastly as it will burn. Continue roasting until chana dal turns golden in color and aroma wafts. Cool down and powder.

    roast

    3. Heat the kadai and temper with the items under ‘To temper’ table. Add the cooked chana, drained form water. If 2-3 tablespoon water is retained, no problem. Stir well.

    temper

    4. Add the powdered masala and grated coconut. Mix well for 2 minutes in medium flame.

    ready

    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 😊

    kondakadalai sundal

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    Reader Interactions

    Comments

    1. Tech Dynamo

      August 27, 2014 at 11:52 am

      This can be best for office hunger.

      Reply
    2. priya selva

      August 27, 2014 at 12:46 pm

      Hmmm....tempting. ..
      Nice clicks..

      Reply
    3. Preetha Soumyan

      August 27, 2014 at 1:44 pm

      delicious

      Reply
    4. Kaveri Venkatesh

      August 27, 2014 at 3:18 pm

      Very nice pic...healthy and flavorful sundal

      Reply
    5. Hamaree Rasoi

      August 27, 2014 at 4:00 pm

      Excellent and lovely looking sundal. Wonderful preparation.
      Deepa

      Reply
    6. Sudha

      August 27, 2014 at 4:04 pm

      Raks, red chilli doesn't powder well. It is coarse when I tried to grind 3 chilli

      Reply
    7. Raks anand

      August 28, 2014 at 2:32 am

      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.

      Reply
    8. Anonymous

      August 28, 2014 at 4:27 am

      Havent tried sundal with Black kondakadalai 🙂 looks yum

      Reply
    9. sankar saranya

      August 28, 2014 at 6:06 am

      Sundal looks yummy,

      Reply
    10. nithya rajendran

      August 28, 2014 at 9:53 am

      Looks tempting, a new variety of masala, will try it tomorrow for Ganesha,... Thanks Raks.

      Reply
    11. Fanciest

      August 28, 2014 at 12:19 pm

      Very nice presentation.... yummy tasty while i tried this... keep on posting some intresting receipes..

      Reply
    12. Herbs Spices and Tradition

      September 02, 2014 at 5:09 am

      Very nice recipe. Thanks for sharing.

      Reply
    13. Sanjeevani

      September 05, 2014 at 12:19 am

      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.

      Reply
    14. Rav Pai

      September 09, 2014 at 5:01 am

      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.

      Reply
    15. Deepz

      July 03, 2015 at 10:21 am

      Nice. But check your ingredients list..and also atter that you say things neede for sugar syrup?

      Reply
    16. Raks anand

      July 03, 2015 at 10:24 am

      Thanks, updated now. It happened when I copied the code from another post.

      Reply
    17. ARC

      August 12, 2017 at 1:15 am

      Hi ,

      Can I try the same with other varieties, like whole green gram,split yellow moong

      Reply
    18. Raks anand

      August 12, 2017 at 1:26 am

      Sure, just click on the label Sundal (below the Post title) you can see other varieties too

      Reply
    19. zen

      October 14, 2018 at 3:30 pm

      Can we add Carrot or Mango (grated) to this?

      Reply
    20. Raks Kitchen

      October 16, 2018 at 7:29 am

      Sure, you can.

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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