Thursday, September 6, 2018

Vellai Kondakadalai Sundal | White Chickpeas Sundal | Snacks

Vellai Kondakadalai Sundal, a healthy, tasty and protein rich snack made from the white chickpeas/garbanzo beans. Sundal is basically a cooked legumes/beans tempered with basic indian spices and topped with grated coconut. Sundal can be prepared with most of legumes like chickpeas,peas ,peanuts ,black eyed peas and the list goes on. This chickpeas sundal is the most famous sundal among the list in south india and it's prepared as evening snack on day to day basis or as a prasadam for festive season like vinayagar chathurthi or navarathi days. Now let's checkout how to make this yummy sundal. 

White Chickpeas Sundal | Vellai Kondakadalai Sundal

Preparation Time : 8 hrs | Cooking Time : 15 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Kondakadalai / White channa / Chickpeas - 1/2 cup
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
Red chili - 2 
Grated Coconut - 3 tbsp 
Salt - to taste

Procedure
Soak the kondakadalai for overnight. Next day,drain the soaked water, add  it in pressure cooker along with water(just enough to cover the kondakadalai).Add salt to taste,cover the cooker with lid, put on weight and cook it for 3 whistle.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. Saute it, till the urad dal slightly changes its color, then add the cooked chickpeas.Let it be in high flame for few mins,till all the mositure evaporates, then add the grated coconut, give a good mix and switch off the flame.Tasty and healthy Kondakadalai/White Chickpeas Sundal is ready.
Notes:
  • Salt will not be absorbed by chickpeas after cooking,so add salt, while cooking the chickpeas itself.
  • I left with around 1 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.

No comments:

Post a Comment