BLACK CHICKPEAS SUNDAL

    Sundal is a typical South Indian delicacy & one of the easiest Recipes which can be incorporated within minutes. Cooked dry Beans, Lentils/Pulses with a note of mild tempering made with Mustard Seeds, Urad Dhal, Curry Leaves, Dry Red Chillies, grated Coconut and a pinch of Asafoetida is a delicacy on its own.  Sundal Recipe serves the purpose as a Side Dish for lunch, as a simple & healthy Evening Snack, also it is served as a Naivedhyam/Prasadham during Navratri Festival/Vinayaga Chathurthi/Krishna Jayanthi.  I still devour the days we go to temple during festivals just to get the Sarkkarai Pongal & Sundals.  They have a unique taste synonymous to Temples.  The smell of fresh flowers, Vibuthi and Camphor all linger into the Prasadhams making it divine.
     Sundal can be prepared with White/Black Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts, Green Peas, White Cow Peas, Red Beans, Kidney Beans/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc., Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.
     This Sundal Recipe is prepared with Black Chick Peas/ Kondaikadalai/Black(Kala) Channa.  I usually soak the Chick Peas overnight. Drain the water used for soaking and then cook the Chick Peas in a Pressure cooker until the Chick Peas turn Soft.  If you are serving the Sundal recipe as a Naivedhyam/Prasadham, avoid adding Onions.

For more SUNDAL RECIPES, Click here...

Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serve - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 8-10 Hours/Overnight
Cooking Time - 25 - 30 Minutes

HOW TO COOK KONDAIKADALAI SUNDAL / BLACK CHICKPEAS SUNDAL

INGREDIENTS :

To Soak & Cook

Black Chick Peas - 1/2 Cup
Water - 2 Cups

For Tempering :

Oil - 2 Tbpsn
Mustard Seeds - 1 Tspn
Black Gram Dhal/Urad Dhal - 1 Tspn
Dry Red Chillies - 2 Nos.
Curry Leaves - 2 Sprigs
Asafoetida - a Pinch
Grated Coconut - 2-3 Tbpsn


For detailed recipe on HOW TO COOK BEANS, LENTILS & PULSES, click here...

METHOD :

To Soak & Cook Black Chick Peas/ Kala Chana :

• Clean, Wash and Soak Black Chick Peas/Kala Chana Overnight or for at least 8-10 hours.
• Alternatively can soak the Black Chick Peas/ Kala Chana in Boiling Water for 3-5 Hours.
• Once soaked, drain the water used for soaking.
• Add 2 Cups of Water to the Black Chick Peas/Kala Chana & Pressure cook.
• Pressure cook on high flame for 2 Whistles, reduce the flame and cook for other 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Once cooked drain any excess Water from the cooked Black Chick Peas.

For Kondaikadalai Sundal/Black Chick Peas Sundal :

• Heat Oil in a Pan.
• Splutter Mustard Seeds, Black Gram Dhal, Dry Red Chillies & Curry Leaves in it.
• Add Asafoetida Powder to the above and give a quick stir.
• Immediately add grated Coconut and fry for a while.
• Add cooked Black Chick Peas along with a dash of Salt.
• Cook this on a very low flame for few minutes until all the ingredients are well incorporated.
• Serve Black Kondaikadalai/Black Chick Peas Sundal hot or cold.
• Can be served as a side dish, evening snack or can be served as a Naivedhyam/Prasadham.

NOTES :

• Do not add Salt while cooking the Chick Peas.
• Can prepare the same recipe with White Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts, Green Peas, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc.,
• Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.