Kondakadalai Sundal is a protein-rich flavorful sundal prepared with chickpea. It is a great protein-rich after-school snack for kids. Today being Varalakshmi Pooja, I had prepared Sweet Kozhukkatai, Sundal, Wheat Appam, and paruppu Payasam. Kondakadalai Sundal is also prepared during Vinayaka Chaturthi and Navarathri. It goes well with rice and as a tea-time snack. Previously I had posted Channa Masala with kondakadalai, and this sundal is a no-onion no-garlic version, as it is prepared for pooja. Knowing today is pooja day, many of my friends asked for Kozhukattai recipe, knowing I would have prepared that. But to update the notes better, and to make a detailed recipe, I need to discuss with two Kozhukattai experts (my Mom and Mother in Law). Recipes for Sweet Kozhukattai and paruppu Payasam are coming soon.
Ingredients:
Soak
1/2 cup Chickpeas/Kondakadalai/Chana 2 cups water
Pressure cook
1 + 1/2 cup water Required salt
Temper
1 tablespoon coconut oil 1/4 teaspoon mustard seeds 1 teaspoon urad dal 1 teaspoon chana dal 2 red chili Curry leaves few Asafoetida generous portion
Sundal
3 tablespoon Coconut Asafoetida generous portion
how to kondakadalai Sundal with step by step pictures :
Soak Chana overnight, or at least for 8 hours Transfer kodakadalai, 1 + 1/2 cup of water, and required salt into a pressure cooker for 5-6 whistles To make it toddler-friendly. Adjust the whistles according to your preferred texture
After pressure release naturally, transfer the cooed chana in a colander
Add oil to the pan, when the oil is hot add all ingredients under ’to temper’ except asafoetida and let it crackle
Furthermore, add hing and give a good mix. turn down flame to low Add cooked chana and coconut and cook on low flame for 2 mins
Finally, add asafoetida and turn off the stove
My Notes:
Coconut oil gives a nice aroma for sundal, so it is preferable Tinned Chickpea can also be used Instead of adding coconut at the end, you can also add after tempering
