This is also known as Kondai Kadalai Sundal, which is a simple and easy recipe often made during festivals like ganesh chaturthi or navratri. This is a very light, filling and nutritious snack full of protein and fibre, loved both by kids and adults. I make sundal almost twice a week and pack it for my kid’s lunch. Also this makes a excellent combo as a side with rice or as a snack with evening tea. Here’s the interesting recipe for tasty masala sundal..:)
Black Chana / black chick peas- 2 cups
Chana dal - 2 tbsp
Urad dal - 1 ½ tbsp
Red chilly - 2
Coriander seeds - 2 tbsp
Curry and coriander leaves - handful
Grated coconut - 3 tbsp
Oil - 1 tsp
Mustard - ¼ tsp
Cumin - ½ tsp
Split urad dal - ½ tsp
Hing / asafetida - a pinch
Lemon juice - ½ tsp
Salt to taste
Wash and soak dry kala chana in 3 cups of water overnight or for 6 to 8 hrs
Pressure cook for 4 whistles with salt and 1 ½ cup of water.
Meanwhile dry roast, chana dal, urad dal, red chilly, coriander and curry leaves.
Saute in low flame for 3 to 4 mins and turn off the flame.
Add 1 tbsp grated coconut and saute for a minute.
Allow the contents to cool and grind it in a blender to coarse pwd.
Once the pressure goes off, open the cooker.
Drain the cooked kala chana and reserve the water.
This nutritious water can be used as a stock in soups, rasams or in preparing any dishes.
Heat oil in a fry pan.
Add mustard, cumins seeds, hing, split urad dal and curry leaves.
Let it pop and add the cooked chana.
Add freshly ground spice masala ( step 6) and mix well.
Add grated coconut and finely chopped coriander leaves.
Saute for few minutes in low heat.
Add the lemon juice. Taste and adjust salt and seasonings.
You can serve this hot, warm or cold.
Yummy and spicy Kala Chana Sundal is ready to relish.