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Konda Kadalai Sundal
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5 from 4 votes

Kala Chana Sundal

A Simple, delicious Vegan and yet protein-rich dish that is also called Konda Kadalai Sundal
Prep Time8 hours
Cook Time20 minutes
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
Servings: 4 people
Calories:
Author: ArchanaPotdar

Equipment

Ingredients

  • 1 Cup kala chana or kabuli chana
  • 4 cup water
  • 2 cup water
  • ⅛ teaspoon baking powder or cooking soda, optional
  • 2 teaspoon oil
  • 1 teaspoon Mustard seeds
  • ¼ teaspoon Asafoetida Powder
  • 1 teaspoon red chilli powder
  • 1-½ teaspoon urad dal
  • ½ cup coconut freshly grated
  • 2 green chilli
  • curry leaves a spring

Instructions

  • Rinse and soak 1 Cup kala chana for 6-8 hours or overnight in 4 cup water.
  • In the morning drain, rinse the Kala chana and add 2 cup water.
  • Add the ⅛ teaspoon baking powder if using and pressure cook for 4 whistles or till 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 coconut and 2 green chilli. Keep aside.
  • Heat a kadhai/wok, add 2 teaspoon oil.
  • Add the 1 teaspoon Mustard seeds and let it splutter.
  • Add ¼ teaspoon Asafoetida PowderAdd 1-½ teaspoon urad dal,¼ teaspoon Asafoetida Powder, 1 teaspoon 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.