Black
channa or kala channa or black chickpea or karuppu kondakadalai.....!! in
whichever way we call this... is always a favorite prasadham to all. Loved by
kids too. This black channa sundal is prepared during festivals like
navarathri, ganesh chathurthi and is also given as prasadham in many temples
during the month of margali. Definitely a healthy snack too...!! :-)
Preparation
Time: 5 min
Soaking
time: 8 hrs or overnight
Serves:
2
Ingredients:
- Black channa / கருப்புகொண்டகடலை - ½ cup
- Coriander powder - 2 tsp
To temper:
- Oil - 2 tsp
- Mustard - 1 pinch
- Urad dhal - 1 pinch
- Jeera - 1 pinch
- Curry leaf - 1 sprig
- Hing - 1 pinch
- Red chili - 2 piece
Preparation:
- Soak kondakadalai for 8 hrs or overnight
Procedure:
1. Pressure cook soaked kondakadalai for 3 whistles. After one whistle reduce flame and cook for next 2 whistles or 2 min. It should be soft but not mushy. Remove excess water and set aside.

2. Heat a medium sized pan with oil. Add all the ingredients “to temper” and roast for 1 min. To this add cooked kondakadalai.

3. Add coriander powder and give a good stir. Adding coriander powder is optional. It gives a masala flavor to sundal. Finally add coconut flakes and adjust salt.
