Go Back
+ servings
Print Recipe
5 from 1 vote

Kondakadalai sundal | Kondakadalai masala sundal

Kondakadalai sundal with special masala powder to make it double flavorful. This can be also prepared without sundal podi.
Prep Time10 mins
Cook Time20 mins
Soaking time10 hrs
Course: Snack
Cuisine: Indian, South Indian
Servings: 4


  • 1 cup Kondakadalai kala chana
  • Salt - As needed
  • tsp Asafoetida
  • ¼ cup Grated coconut

To roast and powder

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

To temper

  • 2 tsp Oil - 2 tsp
  • ½ tsp Mustard
  • 2 tsp Urad dal - 2 tsp
  • 8 Curry leaves


  • 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 tbsp water is retained, no problem. Stir well.
  • Finally add the powdered masala and grated coconut. Mix well for 2 minutes in medium flame.


  • 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.