Kondakadalai sundal | Black chana sundal recipe with fresh sundal podi. Navratri sundal recipe using black chana, paired with a sundal podi.

This is a new and interesting variety of sundal which I learnt from my friend’s mom during last year navaratri. She added a fresh sundal podi and used grated carrots instead of coconut. I loved that version and noted down the recipe from her in my mobile notepad.

I have posted many sundal recipes in Jeyashris kitchen for Navaratri. Every year I post Navratri recipes during this season. Do try this interesting Kondakadalai sundal this year.

The sundal podi adds a nice aroma and flavour to the kala chana sundal. The addition of carrots instead of carrot gives a nice twist to the sundal.

Check out

  • Peas sundal

  • Moong dal sundal

  • Peanut sundal

  • Chana sundal with sundal podi

  • Soak the black chana for 8 hours or overnight.

  • WAsh and change the water.

  • Add little salt and asafoetida and pressure cook it till 4-5 whistles.

  • Drain the water completely and keep it aside.

Kondakadalai sundal - 1
  • In a pan a dry roast Urad dal, coriander seeds, and red chili.
  • Once the dal turns golden brown take out.
Kondakadalai sundal - 2
  • Cool completely and grind into a fine powder.
  • I got around 3 tbsp of podi.
Kondakadalai sundal - 3
  • In a pan add coconut oil and add mustard seeds, asafoetida, and curry leaves.
  • Once the mustard seeds splutter add the cooked black chana.
Kondakadalai sundal - 4
  • Add a little salt, turmeric powder to this now.
  • Add 1-2 tbsp of sundal podi now.
  • Mix well evenly.
Kondakadalai sundal - 5
  • Now add in the grated carrots.
  • Mix evenly.
  • Sundal is ready for neivedyam.
kala chana sundal - 6
  • You can make this on non-festival days as an accompaniment to your everyday meal.
Black chana sundal - 7
  • 1.You can replace black chana with green peas, chickpeas, or peanuts
  • 2.Sundal podi can be made in bulk and used later for any sundal.
kondakadalai sundal - 8

Kala chana sundal

Ingredients

  • 1 cup Black chana
  • 2 tsp coconut oil
  • 1/2 tsp mustard seeds
  • few curry leaves
  • Asafoetida 2 pinches
  • 1/4 cup grated carrot
  • Salt as needed
  • 1/4 tsp turmeric powder
  • To roast and grind
  • 1 tbsp urad dal
  • 1 tbsp dhaniya | coriander seeds
  • 4 red chili

Instructions

  • Soak the black chana for 8 hours or overnight.
  • Add little salt and asafoetida and pressure cook it till 4-5 whistles.
  • Drain the water completely and keep it aside.
  • In a pan a dry roast Urad dal, coriander seeds, and red chili.
  • Once the dal turns golden brown take out.
  • Cool completely and grind into a fine powder.
  • I got around 3 tbsp of podi.
  • In a pan add coconut oil and add mustard seeds, asafoetida, and curry leaves.
  • Once the mustard seeds splutter add the cooked black chana.
  • Add a little salt, turmeric powder to this now.
  • Add 1-2 tbsp of sundal podi now.
  • Mix well evenly.
  • Now add in the grated carrots.
  • Mix evenly.
  • Sundal is ready for neivedyam.
  • You can make this on non-festival days as an accompaniment to your everyday meal.

Video

Notes