Monday, July 8, 2013

Black Chickpea Sundal | கொண்டைக்கடலை சுண்டல் | Konda Kadalai Sundal

Black Chickpea Sundal | Konda Kadalai Sundal | Kala Channa is a very simple recipe, but flavourful one. Energy and protein-power packed, light on the tummy snack ! They have a high fibre content and also have low glycemic index.These chickpeas are not only nutritious they also taste good, real healthy munchies.

Sundal is one of the easy neivedyam/Prasadam and is made on all special occasions like, vinayagar Chaturthi, Krishna Jayanthi, Saraswathi Pooja, Navarathri n many more special days. It is also a perfect tea time snack for kiddos and elders, as its a very healthy and filling snack. I am going to share a simple & healthy neivedyam/prasadam recipe.
A festival is never without specific eats. I always make a variety of sundal for any festival as it not only adds the number of items to the menu but also it is an absolutely guilt free snack to compensate the extra calories from the fried stuff and sweets made on festivals. 

Ingredients :- 
 Black chick peas   1 cup 
 Fresh grated coconut   3 tbsp 
 Red Chillies(broken into pieces)   4
 Curry leaves  few  
 Oil   1 tsp 
 Mustard  ¼ tsp
 Urad dal   ¾ tsp
 Channa dal   ¾ tsp
 Hing  pinch
 Salt  to taste
Method :-
1) Soak Channa overnight or at least for 8-9 hrs. Pressure cook channa with salt and enough water for 1whistle until soft but not mushy. Drain the channa and keep it aside.

2). Heat oil in a pan, crackle mustard seeds, urad dal, channa dal and let them turn slight brown. Then add red chillies, hing,curry leaves and fry it for a minute. Add cooked and drained chickpea and mix well. Cook it on low flame for 2 mins. 
Simple & healthy Sundal is ready !! Serve them hot, warm or cold. Happy healthy munching!!

Notes :- 
# The cooked Chana should be soft and firm to touch and should not be either hard or mushy.  
# If you forget to soak the channa in the night, then soak it in the boiled water for 4-5 hours. 
# You can use the drained sundal water to make healthy rasam. 
# Do not fry it for long as it makes the sundal very dry. 
# You can even add coriander leaves in the end.
#  For a variation, you can use mix of legumes (white chickpeas, lobia, green gram, yellow peas or chana dal) to make variety sundal. Cooking time may vary a little depending on how soft the legumes are.
# Coconut is added for extra flavor and taste. Increase or avoid based on your taste.
# You can replace red chillies with green chillies. 
# Adding salt while cooking prevents over cooking of channa. Sometimes if the soaking hour is less, then adding salt will prevent channa from cooking properly. In such cases, add salt after cooking channa.
Check out the various Navarathri recipes here for various sundal, kheer, snack varieties. 

If you enjoy reading my blog, Join my page on Facebook |  follow me on Twitter  | add me on Google+ 

Related Posts :-
Click here for more :- Navarathri Recipes
Click here for more :- Sundal Recipes
Click here for more :- Snacks Recipes
Click here for more :- Black Chickpea Recipes




Hey There ! Thanks so much for visiting :-)

I truly appreciate each and everyone of you who visit me, read my posts, and leave comments for me. If you have questions, I'll do my very best to answer them.

~ Sharan


Related Posts Plugin for WordPress, Blogger...