Kala Chana Sundal, Protein-Rich and Vegan

Kala Chana Sundal also Konda Kadalai Sundal was the main attraction to visit Golu, the south Indian festival of dolls, as a child.

 You can replace  Kala Chana with Chickpeas, Kabuli chana, yes the Garbanzo bean and make Chana Sundal.

Any Sundal is a delicious medley of coconut, curry leaves, asafoetida, mustard seeds, soaked legumes. 

Generally, chickpea sundal is made on the 8th day of Navratri and for Ganesh Chaturthi too.

With Golu images flooding my facebook feed and WhatsApp messages  I am nostalgic.

I am reminded of the benefits of growing up in a Cosmopolitan crowd. We got the taste of every culture across the country.

Any festival or fast meant just one thing to us kids, Aunty will make something sweet and we will get a share.

The simple pleasures of childhood!

Sharada Navaratri literally translates to 9 nights, is most famous and celebrated in the Hindu month Ashvin.  The 10th day is celebrated as Dusherra. The common thread in the celebrations is the victory of good over bad, virtue over evil, all-around the country

Celebrations for Navratri are on in a big way In the East Durga we have Puja and in the North  Ram Lila In Gujarat go course we have Dandiya.

In South India, The 3 goddesses worshipped are Durga, Lakshmi and Saraswati. The Pooja is done 2 times a day and There are separate Naivedhya or offerings made.

All the food offered is no-onion no-garlic recipes.

In the morning there is rice variety like the pulihora, Milagu Jeeraga Sadam etc.

It is in the evening that Sundals of different kinds for each day are made and offered as Prashad or Naivedhya.

Traditionally we have  Golu or Gollu or Kolu in Tamil Nadu. In Karnataka, Gombe.

On this occasion, we tell a story with dolls.  These dolls can be brought in stores but most of the treasured ones are what the mother-in-law or the mother has used.

Friends and families visit each other. Ladies are invited for Haldi Kumkum and are offered  Sundal to eat.

This is the first time my Sundal has come out good! Thanks to Preethi Prasad’s Sundal  I have been paired with Preethi Prasad for Recipe Swap. Recipe Swap is where we are paired with partners and we cook from our partner’s site.  My personal challenge was to duplicate the taste of sundal that Hubby had eaten in the past. He was happy with this recipe from Preethi.

But, why to wait  till Navratri to make Sundal  as the reasons to make it are

• A Sundal a salad for many and are high in protein,  filling too. So you know what to pack in your kid’s tiffin box.
  
• The best part is Sundal is vegan dish is very easy to make.
•  Boiled legumes make life easy as Sundal is done in a jiffy.
• Travelling? Carry Sundal as it is a mess-free snack.
• Serve Kala Chana Sundal as a snack with tea or filter coffee or as a side dish, tastes especially great with curd rice.

The variations to  Chana Sundal itself are

• Coconut adds a great flavour add more if you wish. 
• You can add more green chillies for the spice junkies.
• You can make sundal without coconut, and/or with onion and garlic.

If I have sold Sundal to you by now then you will want to know how to make sundal. Here are the steps…

How to make Konda Kadalai Sundal Recipe at home

Rinse and Soak 1 cup of Kala Chana for at least 8 hours or overnight with 4 cups of water.

Drain the water, In the morning, rinse, add 2 cups of water and pressure cook for 4 whistles or until soft.  ( you can add a pinch of cooking soda or baking soda to facilitate cooking). we do not need mushy chana here.

Let the pressure come down naturally. Press the chana between your fingers. Easily mashable chana is what we are looking for. 

Drain the chickpeas and reserve the water to make your dal or gravies.

In a chutney pot of the mixer grind ½ cup of grated coconut and green chillies. Keep aside. I did not do this step as my coconut was fine enough.

Heat a kadhai/wok, add oil (use can use coconut oil).

Add the mustard and let it splutter. Add hing or asafoetida, add whole red chillies ( I used red chilli powder),  curry leaves. Stir in the coconut.

Then add the boiled Kala Chana, salt to taste. Mix well.

Switch off the flame. Serve it immediately.

Kala Chana Sundal

A Simple, delicious Vegan and yet protein-rich dish that is also called Konda Kadalai Sundal

5 from 4 votes

Print Pin Rate

Course: Accompaniments, Side Dish, Snack

Cuisine: Protein-Rich, South Indian, Vegan

Keyword: Festive Cooking, Kid Friendly Food, Konda Kadalai Sundal, No onion No Garlic, Sundal

Prep Time: 8 hours

Cook Time: 20 minutes

Servings: 4 people

Calories:

Author: ArchanaPotdar

Equipment

• Kadhai/wok
• Spoons and Ladles

Ingredients

• 1 Cup kala chana/ kabuli chana
• ⅛ teaspoon baking powder or cooking soda optional
• 2 teaspoon oil
• 1 teaspoon mustard seeds
• A pinch of hing/asafoetida
• 1 teaspoon red chilli powder
• 1-½ teaspoon urid dal
• ½ cup coconut freshly grated
• 1 teaspoon mustard seeds

Instructions

• Rinse soak Kala chana for 6-8 hours or overnight in 4 cups of water.
• In the morning drain, rinse the Kala chana add 2 cups of water.
• Add the soda if using and pressure cook for 4 whistles or till the soft.
• Let the cooker pressure come down naturally. Check the Kala chana is done. Just press it between your fingers. If it mashes easily it is done.
• Drain the chickpeas and reserve the water to make your dal or gravies.
• In a chutney pot of the mixer grind ½ cup of grated coconut and green chillies. Keep aside. I did not do this as my coconut was fine enough.
• Heat a kadhai/wok, add oil ( you can use coconut oil).
• Add the mustard and let it splutter.
• Add hing or asafoetida, add whole red chillies ( I used red chilli powder), curry leaves.
• Add the coconut-chilli mix and stir well. Add the kala chana and stir-fry. Mix well.
• Switch off the flame. Serve it immediately.

Notes

• Now I did mention that you can make the Sundal without coconut. In which you just make the tempering and add the Kala chana.
• However, you can also make the Sundal with onions and garlic. For that chop 1 onion fine, chop the garlic too. In the tempering add the garlic and ¾ th of the onion. Sauté until the onion is translucent. Add the chana and then the coconut chilli mix, if using. Serve garnished with the onion.
• If like my father you do not want chana, you can use sprouted moong. Only do not cook the moong in the cooker. Add in the tempering, sauté a little say 2-4 minutes. Add the coconut chilli mix, if using. Serve immediately.

Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!

Variations in the Kala Chana Sundal:

• Now I did mention that you can make the Sundal without coconut. In which you just make the tempering and add the Kala chana. Stir and serve.
• However, you can also make the Sundal with onions and garlic. For that chop 1 onion fine, chop the garlic too. In the tempering add the garlic and ¾ th of the onion. Sauté until the onion is translucent. Add the chana and then the coconut chilli mix, if using. Serve garnished with the onion.
• If you have members like my father you do not want chana, you can use sprouted moong. Only do not cook the moong in the cooker. Add in the tempering, sauté a little say 2-4 minutes. Add the coconut chilli mix, if using. Serve immediately.

The other simple dishes using Chana are

• Fresh Hara Chana Chaat|Green Chickpea Salad

• Chole Masala|Punjabi Cholay|Kabuli Chana Masala

• Baked Kabuli Chana Biryani

Pin for Later

Linking to MLLA#132 hosted by Kalyani  MLLA is Susan’s brainchild now hosted by Lisa.

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