Kondakadalai Sundal, an easy and healthy snack made from the black channa. I makes this sundal frequently as evening snack or as an offering to god on any auspicious day.
Here i do simple tempering and added grated coconut to enhance the taste.
Procedure
Kondakadalai Sundal
Preparation Time : 10 to 12 hrs | Cooking Time : 20 mins | Serves: 3
Recipe Category: Snack | Recipe Cuisine: Indian
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Kondakadalai / Black channa / Kala channa - 3/4 cup
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
Red chili - 1
Grated Coconut - 3 tbsp
Kondakadalai / Black channa / Kala channa - 3/4 cup
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
Red chili - 1
Grated Coconut - 3 tbsp
Soak the kondakadalai for 10 to 12 hrs. Drain the soaked water, add it it in pressure cooker along with water(just enough to cover the kondakadalai).![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE38C2-RiBkyneXQyTfjofCoLHzJtcAAbw9OGLzqfxcTNO8MQjqWyJQ0pKPBTI8o68dE0_1mQKBeL27joCsCaII5MKC5uuRfbDblbJkqwTtLiOhHq5wUqMAQD686hOZQv0UcBgxhYOZKro/s1600/Kondakadalai+Sundal_1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE38C2-RiBkyneXQyTfjofCoLHzJtcAAbw9OGLzqfxcTNO8MQjqWyJQ0pKPBTI8o68dE0_1mQKBeL27joCsCaII5MKC5uuRfbDblbJkqwTtLiOhHq5wUqMAQD686hOZQv0UcBgxhYOZKro/s1600/Kondakadalai+Sundal_1.jpg)
Kondakadalai should be soft when press it with fingers.Heat the kadai with oil, add mustard, let it splutter, then add urad dal, red chili(break into half) & curry leaves one by one.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5Q4_AlIO8NVHV55te83nP9GAW4KWiX7UBrWkg4FJx1MuNUFO7CTEJEjeQh9leu_NQyT4C6yfHHrdIH8NZmz1NFip4h1F-OMoj8VYbC-3oQh9nTy7Ptq1f3L2XxctCRrC7VvKYDzFDXTP/s1600/Kondakadalai+Sundal_3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5Q4_AlIO8NVHV55te83nP9GAW4KWiX7UBrWkg4FJx1MuNUFO7CTEJEjeQh9leu_NQyT4C6yfHHrdIH8NZmz1NFip4h1F-OMoj8VYbC-3oQh9nTy7Ptq1f3L2XxctCRrC7VvKYDzFDXTP/s1600/Kondakadalai+Sundal_3.jpg)
Saute it, till the urad dal slightly changes its color, then add the cooked channa along with cooked water.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJQajFVpIbXHthYNOx2gazXQxOcwT8mUOU8nUFkI5eGoOtcdEB9UVQTFk9TzwymXiaIswaiQjYSaMKwllSYI4H6rvHg0Aj8SsBejcepjgGbOU1tC8XVAPX286x_Q_HLly-cGRCkChevgJ/s1600/Kondakadalai+Sundal_4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJQajFVpIbXHthYNOx2gazXQxOcwT8mUOU8nUFkI5eGoOtcdEB9UVQTFk9TzwymXiaIswaiQjYSaMKwllSYI4H6rvHg0Aj8SsBejcepjgGbOU1tC8XVAPX286x_Q_HLly-cGRCkChevgJ/s1600/Kondakadalai+Sundal_4.jpg)
Let it be in high flame for few mins, till the added water gets evaporated, then reduce the flame, add the grated coconut, give a good mix and switch off the flame.
Tasty and healthy Kondakadalai Sundal is ready.
Related : How to make Verkadalai Sundal / Peanut Sundal
Notes:
- Black chana requires more soaking time than normal chana.
- Salt will not be absorbed by chana after cooking,so add salt, while cooking the chana itself.
- I left with 11/2 to 2 tbsp of cooked water of chana, so i added it along with chana while tempering.If you have more cooked water,add the enough & discard the remaining.
- Adding the cooked water while tempering helps the chana to avoid dry easily and also it helps channa to absorb the spiciness from chili.
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