Kondakadala sundal | chana Sunday is a popular south Indian sundal made with cooked chickpea and sundal podi. The flavorful sundal is perfect for the Navaratri and after-school snacks. Sundal podi gives amazing flavor and taste to the Sundal.
WHY kondakalai sundal?
During Navaratri, if you are looking for a healthy flavorful temple-style Sundal recipe, white chickpea sundal is one tasty option.
Healthy snacks
Protein-rich chickpeas are good for kids and Adults. Sundal can be tasty after-school / school snacks for kids. Sundal podi makes it so flavorful.
can I skip sundal podi?
Sundal podi makes the sundal extra flavorful so I would highly recommend it. You can also skip sundal podi and add extra chilli, and ginger powder.
Should I soak White chana?
You can soak for 4 hours in hot water or cook chana for extra whistles. Soaking overnight helps for better cooking and also aids in digestion.
DO I NEED TO MEASURE THE WATER FOR SOAKING?
No, just add enough water to immerse.
WHY COCONUT OIL FOR SUNDAL?
I like coconut oil flavor for coconut-based recipes. If you are not a big fan of coconut oil, you can use any cooking oil of your choice.
SHOULD I DESEED CHILI?
You can adjust chilli according to your taste. To make it toddler-friendly use whole red chili.
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sundal recipe collection
Sundal podi
Ingredients:
Soak
1/2 cup kondakadalai | chickpeas enough water to soak
Pressure cook
1 tsp salt 1/4 teaspoon sesame oil 1 + 1/2 cup water
Temper
1/2 teaspoon mustard seeds 1 tablespoon chana dal 1/2 tablespoon coconut oil 1 tablespoon urad dal 1 red chilli Curry leaves few
Sundal
1/4 cup Coconut, tightly pressed 1 tablespoon sundal podi 1/2 teaspoon asafoetida salt if required 1/2 teaspoon ginger powder
How to make white chana sundal with step-by-step pictures
Transfer chana along with water to a pressure cooker
Furthermore, add salt and sesame oil
Pressure cook for 6 whistles and do natural pressure release. Adjust the whistles according to your chana
Strain in a colander and drain the water well then prepare sundal Add oil to the pan and when the oil is hot add the ingredients listed under “to temper” and let the mustard seed crackle
Furthermore, add asafoetida and ginger powder; mix well
Add cooked chickpeas and coconut; mix well
Turn down to low- medium flame
Furthermore, add Sundal podi; cook for 4 minutes
turn off the stove
