Wednesday 10 October 2018

Channa Sundal | Kondakadalai sundal | White Chickpeas Sundal | Navarathri Recipes

Today being the first day of Navarathri this year, I though I should post a sundal recipe. Sundal makes a healthy snack and very easy to prepare as well. Just cook the legume/pulses and then add tadka/tempering to it. Tada! done.. Generally on the nine days of Navarathri festival, nine varieties of sundal is offered as neivedhyam (offering) to God during the evening pooja. I do not do gollu at my place, but definitely go on golu hopping whenever I can. It is fun and who can say no to tasty sundals and yummy payasams (kheers), right:) So off to the recipe for the most easiest and my favourite sundal, Channa Sundal...

Soaking Time : 8 hours

Cooking Time : 20 minutes

Serves : 2 

I Used:

Channa/Kondakadalai - ½ cup
Coconut - 3 tbsp
Salt - As needed

To temper:

Oil - 1 tsp
Mustard - ½ tsp
Urd Dal - 1 tsp
Asafoetida - 1 pinch
Red Chilly - 2 nos - broken
Curry leaves - 1 sprig

The Way:

1. Rinse and soak channa in water overnight or for at least 8 hours. If you are hard pressed for time, then soak channa in hot water for 3-4 hours

2. Now take the soaked channa in a pressure cooker. And pressure cook for 4-5 whistles or until done. The channa should not be under cooked or over cooked. It should be soft and hold it's shape after cooking

3. In a pan, heat oil. Temper mustard

4. Add urad dal and fry till it changes colour. Then add the broken red chilly, asafoetida and curry leaves. Take care not to burn

5. Now add the cooked channa (without the water) to the tempering. Gently stir for 2 minutes till the moisture content in the channa evaporates and it becomes dry

6. Then add the grated coconut and give a gentle stir. Switch off the flame and serve


  • Red chilly can be replaced with green chilly
  • Can also crush coconut and green chilly together and add 


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