About Sundal
A traditional dish, Sundal is a preparation of lentils, legumes or grains which is mildly spiced and sautéed. The dish is also sprinkled with a generous helping of freshly grated coconut which boosts the overall flavors. A classic recipe from the cuisine of Tamil Nadu, sundal is most of the times made with satvik ingredients and is without any onion or garlic in it. This is the reason it is also preferred as an apt snack or side dish during religious festivals. More in Navratri, Bommai Golu or Ganesh Chaturthi festivals in Tamil Nadu. Sundal is also common as a ‘prasadam’ or ‘naivedya’ during these religious festivals. Apart from being easy to prepare, the dish provides energy, keeps one full and hence is good for the health too. Apart from the Black Channa Sundal, other variations of this dish that I have shared are:
Rajma Sundal (made with kidney beans)Sweet Corn Sundal (made with makai or corn kernels)Kadalai Paruppu Sundal (made with chana dal or Bengal gram)Channa Sundal (made with white chickpeas)Pattani Sundal (made with green peas or matar)
About Kondakadalai Sundal
The Tamil word ‘kondakadalai’ translates to chickpeas in English and chana in Hindi. Thus, the Tamil name of the dish means a sundal made with chickpeas. Here in this Black Channa Sundal, the cooked black chickpeas are sautéed with spices, chilies, curry leaves and finished with coconut. Other than the ones that I have listed above plus the Kondakadalai Sundal, sundals can also be made with dried white peas, black eyed peas, moong beans and even peanuts. The method to prepare each sundal is more or less similar. There might be minor changes as the recipe varies.
Cooking Black Chickpeas
For this Kala Chana Sundal, I soaked the dried black chickpeas overnight which made them easier to pressure cook. I usually do this for all my dishes with chickpeas or kidney beans. I soak them for 8 to 9 hours or overnight, and then later cook with water. Soaking is also beneficial as it reduces the phytic acid from the legumes. The phytates present naturally in beans or chickpeas can cause indigestion. Soaking also ensures that the chickpeas cook perfectly and thus are easily digestible. There are a few options when you want to cook the black chickpeas. For quicker and faster cooking, either use a stovetop pressure cooker or the Instant Pot. If you have neither than cook the black chickpeas in a pot on the stovetop. But make a note that cooking chickpeas in a pan or pot takes lot of time. Once you have the black chickpeas cooked and ready, making the dish is a breeze. Then you simply sauté the spices and herbs, add the cooked black channa, sauté for a few more minutes and then finish with some fresh coconut. Black Channa Sundal tastes good as is. You do not need any side with it. You can have this Kondakadalai Sundal as a guilt-free snack any time of the day or as a healthy accompaniment with your meals. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Kadala Curry | Kadala Kari Kala Chana Recipe Kala Chana Chaat This Kondakadalai Sundal recipe post from the archives first published in September 2013 has been republished and updated on 23 July 2022.
title: “Black Channa Sundal Kondakadalai Sundal " ShowToc: true date: “2024-09-25” author: “Martin Shane”
About Sundal
A traditional dish, Sundal is a preparation of lentils, legumes or grains which is mildly spiced and sautéed. The dish is also sprinkled with a generous helping of freshly grated coconut which boosts the overall flavors. A classic recipe from the cuisine of Tamil Nadu, sundal is most of the times made with satvik ingredients and is without any onion or garlic in it. This is the reason it is also preferred as an apt snack or side dish during religious festivals. More in Navratri, Bommai Golu or Ganesh Chaturthi festivals in Tamil Nadu. Sundal is also common as a ‘prasadam’ or ‘naivedya’ during these religious festivals. Apart from being easy to prepare, the dish provides energy, keeps one full and hence is good for the health too. Apart from the Black Channa Sundal, other variations of this dish that I have shared are:
Rajma Sundal (made with kidney beans)Sweet Corn Sundal (made with makai or corn kernels)Kadalai Paruppu Sundal (made with chana dal or Bengal gram)Channa Sundal (made with white chickpeas)Pattani Sundal (made with green peas or matar)
About Kondakadalai Sundal
The Tamil word ‘kondakadalai’ translates to chickpeas in English and chana in Hindi. Thus, the Tamil name of the dish means a sundal made with chickpeas. Here in this Black Channa Sundal, the cooked black chickpeas are sautéed with spices, chilies, curry leaves and finished with coconut. Other than the ones that I have listed above plus the Kondakadalai Sundal, sundals can also be made with dried white peas, black eyed peas, moong beans and even peanuts. The method to prepare each sundal is more or less similar. There might be minor changes as the recipe varies.
Cooking Black Chickpeas
For this Kala Chana Sundal, I soaked the dried black chickpeas overnight which made them easier to pressure cook. I usually do this for all my dishes with chickpeas or kidney beans. I soak them for 8 to 9 hours or overnight, and then later cook with water. Soaking is also beneficial as it reduces the phytic acid from the legumes. The phytates present naturally in beans or chickpeas can cause indigestion. Soaking also ensures that the chickpeas cook perfectly and thus are easily digestible. There are a few options when you want to cook the black chickpeas. For quicker and faster cooking, either use a stovetop pressure cooker or the Instant Pot. If you have neither than cook the black chickpeas in a pot on the stovetop. But make a note that cooking chickpeas in a pan or pot takes lot of time. Once you have the black chickpeas cooked and ready, making the dish is a breeze. Then you simply sauté the spices and herbs, add the cooked black channa, sauté for a few more minutes and then finish with some fresh coconut. Black Channa Sundal tastes good as is. You do not need any side with it. You can have this Kondakadalai Sundal as a guilt-free snack any time of the day or as a healthy accompaniment with your meals. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Kadala Curry | Kadala Kari Kala Chana Recipe Kala Chana Chaat This Kondakadalai Sundal recipe post from the archives first published in September 2013 has been republished and updated on 23 July 2022.
