Konda Kadalai Sundal or Chickpeas Sundal is a South Indian offering for Navratri festival made with black chickpeas and basic pantry spices.
Wishing all my readers a very Happy Dusherra / Navratri ! May Goddess Durga bestow the best of health and happiness to all. I am sure we are all done with at least 9 – 10 varieties of Sundal this season. I shall post another variety today – with Black Channa Dal Sundal / Konda Kadalai Sundal.
And as these Sundals are offered as Naivedyam (offering to the Goddess), it is made sans Onion and Garlic. But on other days, please feel free to add both for a spicier version. Let’s get on to the recipe now.
Other Festival / Navratri Naivedyam recipes you can check on the blog:
Kadalai Paruppu Payasam | Channa Dal Kheer | Festival recipes
Kadalai paruppu payasam is a traditional South Indian dessert made with chana dal (split chickpeas), jaggery, and coconut milk.
Check out this recipe
Fresh Rajma Sundal
Fresh kidney beans stir fry. This is a No onion no garlic, vegan and GF dish. Sundal is usually served for Navratri (Indian Festival)
Check out this recipe
Navaratri Sundal Podi + how to make Karamani Sundal using Sundal Podi
Sundal Podi is a ubiquitous spice powder mix used to season Sundal (or legume Stir fry). It can also be used in vegetable stir fries as an aromatic seasoning.
Check out this recipe
Gasagase Payasa | Poppy Seeds Kheer | Khus Khus Kheer | Navratri special
Gasgase Payasa or Poppy seeds kheer is a special kheer made with poppy seeds, jaggery simmered in coconut based milk. It is a special kheer made in Karnataka for festivals and celebrations.
Check out this recipe
Thengai Saadam | Iyengar Style Coconut Rice | Navratri Prasadam
Thengai Saadam or Temple Style Coconut Rice is a No onion No garlic Tempered Rice with Grated Coconut and basic spices. Can also be made for lunchboxes.
Check out this recipe
Similar Sundal dishes : Kadale paruppu sundal & Payiru Sundal (green gram salad)
Prep time : 15 mins. Soaking time + Cooking time : 10 – 12 hours. Makes : Approx 200 gms of Sundal
Tips and Tricks to make Tasty Konda Kadalai Sundal:
- Wash and Soak chickpeas ahead of time. If you have canned chickpeas or have prepped and frozen chickpeas ahead of time like me , thaw / bring to room temperature. Drain all liquid if using Canned. If thawing frozen cooked chickpeas, microwave it for a minute to restore it to room temperature.
- Cook chickpeas (with either method) to soft but not mushy. It must hold it’s shape.
- Addition of hing enhances the taste of ANY sundal, but skip if Gluten Free or use a GF variant.
- This Sundal can be cooked for a crowd, simply double / triple /. quadruple the quantities if feeding a larger crowd.
PIN FOR LATER
Ingredients to make Konda Kadalai Sundal:
- 2 cups Brown Chickpeas (Black Channa / Kala Channa / Konda Kadalai)
- 1.5 tsp Salt (or to taste
- 1 TBSP Oil
- 1 tsp Mustard seeds
- 1/2 tsp Split black gram (Urad Dal / Ulutham Paruppu)
- 3 green chillies (or to taste)
- 1 tsp Grated ginger – 1 tsp
- 1/4 tsp Asafoetida (Hing, skip for Gluten Free)
- 1 tsp Coriander leaves
- 1 sprig curry leaves
- 3 TBSP Grated coconut
How to make Konda Kadalai Sundal:
- Wash and Soak the Kala channa in tepid water for 8 – 10 hours or overnight. I usually bulk cook chickpeas (both black and white) and freeze them for future use.
- You can check this link on how to bulk prep chickpeas for curries etc.
- Drain the water and add fresh water and pressure cook with a pinch of salt for 4 – 5 whistles. Uncover and drain all the cooked water from the lentils (I use this water in this Punjabi Kala Channa Recipe)
- Prepare the tempering with oil, mustard seeds, ginger, red chillies, urad dal, curry leaves and asafoetida. When the dal has browned, add the boiled lentils and salt.
- Stir well and add grated coconut, coriander leaves for garnish. Serve as prasad / naivedyam or a quick snack.
Click here to see how to bulk prep and cook / store Chickpeas for various gravies / salads / Sundal / Curries
Konda Kadalai Sundal ~ Black Channa Sundal
Konda Kadalai Sundal or Chickpeas Sundal is a South Indian offering for Navratri festival made with black chickpeas and basic pantry spices.
Equipment
- saute pan
- Pressure Cooker Sub with Insta Pot (see Notes)
- Spatula
Ingredients
- 2 cups Brown Chickpeas Black Channa / Kala Channa / Konda Kadalai
- 1.5 tsp Salt (or to taste
- 1 TBSP Oil
- 1 tsp Mustard seeds
- 1/2 tsp Split black gram Urad Dal / Ulutham Paruppu
- 3 green chillies or to taste
- 1 tsp Grated ginger
- 1/4 tsp Asafoetida Hing, skip for Gluten Free
- 1 tsp Coriander leaves
- 1 sprig curry leaves
- 3 TBSP Grated coconut
Instructions
- Wash and Soak the Kala channa in tepid water for 8 – 10 hours or overnight. I usually bulk cook chickpeas (both black and white) and freeze them for future use.
- You can check this link on how to prep ahead chickpeas for curries etc.
- Drain the water and add fresh water and pressure cook with a pinch of salt for 4 – 5 whistles. Uncover and drain all the cooked water from the lentils (I use this water in this Punjabi Kala Channa Recipe)
- Prepare the tempering with oil, mustard seeds, ginger, red chillies, urad dal, curry leaves and asafoetida. When the dal has browned, add the boiled lentils and salt.
- Stir well and add grated coconut, coriander leaves for garnish. Serve as prasad / naivedyam or a quick snack.
Video
Notes
Tips and Tricks to make Tasty Konda Kadalai Sundal:
- Wash and Soak chickpeas ahead of time. If you have canned chickpeas or have prepped and frozen chickpeas ahead of time like me , thaw / bring to room temperature. Drain all liquid if using Canned. If thawing frozen cooked chickpeas, microwave it for a minute to restore it to room temperature.
- Cook chickpeas (with either method) to soft but not mushy. It must hold it’s shape.
- Addition of hing enhances the taste of ANY sundal, but skip if Gluten Free or use a GF variant.
- This Sundal can be cooked for a crowd, simply double / triple /. quadruple the quantities if feeding a larger crowd.
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!
Navaratri wishes to you too Kalyani. Yummy Sundal.
Vardhini
Event: Halloween Fiesta
Happy Navaratri wishes to you n your family…lovely sundal..
I too made this 2day,love it
Sundal looks delicious…….Bokmarked.
Very yummy looking one.
Nice healthy sundal Kalyani.A blissful Navrathri to you and family as well !
Beautifully presented…
Krithi's Kitchen
Event: Serve It – Festival Potluck
Healthy sundal, just love it..
The pic is so tempting 🙂
delicious. Want some of these.
I am hosting Fast Food not Fat Foot event. Do check out my event and send me your entries.
Thanks for this yummy and healthy sundal.
Love this sundal a lot . Simple but packed with nutrients and flavors. Black kondakadalai sundal is a regular lunch time accompaniment and we all love it .
yes. we love it too – with rasam sadam or thachi mammu
I’ve come across so many sundal recipes and yet I’ve not tried any, which really is a shame as they are so easy to make and healthy. Would like to start my sundal preparation journey with this black chana one as they are my favourite.
oh that’s awesome Mayuri. please do make this sundal
Classic kodakadali never fails. We love this recipe and make it very often with Sunday meals too.
Same pinch – this is made almost every Sunday with a vathakuzhambu meal 🙂
Hubby keeps asking me to make Black Gram dishes, but other than a few standard recipes, I never experiment. This Sundal is perfect for me to try I am sure he will love it especially since we are using fresh grated coconut.
Go for it, Archana. Am sure you would like it a lot.
I have fallen for this Konda Kadalai Sundal. Will make it during the ongoing festivities. The images are as splendid as the Sundal itself. I will refer to this site for sundal recipes and other south indian recipes.
Thanks so much, Neha. Please do try