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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 hrs
Cook Time20 mins
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
Author: ArchanaPotdar


  • Kadhai/wok
  • Spoons and Ladles


  • 1 Cup kala chana/ kabuli chana
  • 1/8 tsp baking powder or cooking soda optional
  • 2 tsp oil
  • 1 tsp mustard seeds
  • A pinch of hing/asafoetida
  • 1 tsp red chilli powder
  • 1-1/2 tsp urid dal
  • 1/2 cup coconut freshly grated
  • 1 Tsp mustard seeds


  • 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 1/2 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.


  • 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 3/4 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.