Kondakadalai sundal | Black chana sundal recipe with fresh sundal podi. Navratri sundal recipe using black chana, paired with a sundal podi.
This is a new and interesting variety of sundal which I learnt from my friend’s mom during last year navaratri. She added a fresh sundal podi and used grated carrots instead of coconut. I loved that version and noted down the recipe from her in my mobile notepad.
I have posted many sundal recipes in Jeyashris kitchen for Navaratri. Every year I post Navratri recipes during this season. Do try this interesting Kondakadalai sundal this year.
The sundal podi adds a nice aroma and flavour to the kala chana sundal. The addition of carrots instead of carrot gives a nice twist to the sundal.
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Kala chana sundal
Easy sundal recipe with fresh sundal podi and without coconut
Servings 4 people
Ingredients
- 1 cup Black chana
- 2 tsp coconut oil
- 1/2 tsp mustard seeds
- few curry leaves
- Asafoetida 2 pinches
- 1/4 cup grated carrot
- Salt as needed
- 1/4 tsp turmeric powder
- To roast and grind
- 1 tbsp urad dal
- 1 tbsp dhaniya | coriander seeds
- 4 red chili
Instructions
- Soak the black chana for 8 hours or overnight.
- Add little salt and asafoetida and pressure cook it till 4-5 whistles.
- Drain the water completely and keep it aside.
- In a pan a dry roast Urad dal, coriander seeds, and red chili.
- Once the dal turns golden brown take out.
- Cool completely and grind into a fine powder.
- I got around 3 tbsp of podi.
- In a pan add coconut oil and add mustard seeds, asafoetida, and curry leaves.
- Once the mustard seeds splutter add the cooked black chana.
- Add a little salt, turmeric powder to this now.
- Add 1-2 tbsp of sundal podi now.
- Mix well evenly.
- Now add in the grated carrots.
- Mix evenly.
- Sundal is ready for neivedyam.
- You can make this on non-festival days as an accompaniment to your everyday meal.
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Notes
1.You can replace black chana with green peas, chickpeas, or peanuts
2.Sundal podi can be made in bulk and used later for any sundal.
- Soak the black chana for 8 hours or overnight.
- WAsh and change the water.
- Add little salt and asafoetida and pressure cook it till 4-5 whistles.
- Drain the water completely and keep it aside.
- In a pan a dry roast Urad dal, coriander seeds, and red chili.
- Once the dal turns golden brown take out.
- Cool completely and grind into a fine powder.
- I got around 3 tbsp of podi.
- In a pan add coconut oil and add mustard seeds, asafoetida, and curry leaves.
- Once the mustard seeds splutter add the cooked black chana.
- Add a little salt, turmeric powder to this now.
- Add 1-2 tbsp of sundal podi now.
- Mix well evenly.
- Now add in the grated carrots.
- Mix evenly.
- Sundal is ready for neivedyam.
- You can make this on non-festival days as an accompaniment to your everyday meal.
- 1.You can replace black chana with green peas, chickpeas, or peanuts
- 2.Sundal podi can be made in bulk and used later for any sundal.
