Black channa or kala channa or black chickpea or karuppu kondakadalai.....!! in whichever way we call this... is always a favorite prasadham to all. Loved by kids too. This black channa sundal is prepared during festivals like navarathri, ganesh chathurthi and is also given as prasadham in many temples during the month of margali. Definitely a healthy snack too...!! :-)
 | Preparation Time: 5 min Soaking time: 8 hrs or overnight Serves: 2 |
Ingredients:
To temper:
Preparation:
Procedure:
1. Pressure cook soaked kondakadalai for 3 whistles. After one whistle reduce flame and cook for next 2 whistles or 2 min. It should be soft but not mushy. Remove excess water and set aside.
- Black channa / கருப்பு கொண்டகடலை - ½ cup
- Coriander powder - 2 tsp
To temper:
- Oil - 2 tsp
- Mustard - 1 pinch
- Urad dhal - 1 pinch
- Jeera - 1 pinch
- Curry leaf - 1 sprig
- Hing - 1 pinch
- Red chili - 2 piece
Preparation:
- Soak kondakadalai for 8 hrs or overnight
Procedure:
1. Pressure cook soaked kondakadalai for 3 whistles. After one whistle reduce flame and cook for next 2 whistles or 2 min. It should be soft but not mushy. Remove excess water and set aside.
2. Heat a medium sized pan with oil. Add all the ingredients “to temper” and roast for 1 min. To this add cooked kondakadalai.
3. Add coriander powder and give a good stir. Adding coriander powder is optional. It gives a masala flavor to sundal. Finally add coconut flakes and adjust salt.
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