Karuppu Kondakadalai Sundal / Black Channa Sundal | Festival Recipes

I am making some kind of sundal for our evenings these days. A bowl of warm sundal with a cup of hot cardamom tea is becoming a perfect tea-time for the dipping temperatures here. Moreover amma has asked me to give some boiled legumes to the kid on a daily basis and so its becoming a regular atleast for his sake. I already have a healthy collection of sundal recipes in the blog and found it to be missing this basic kondakadalai sundal.

Amma says that the black version of the chickpeas are best when compared to the white version and so I usually make this sundal. This is a diabetic friendly dish and if you are giving it to elders then ignore the tempering and just stick to plain boiled chickpeas. Makes it all the more healthy. But if its for the kids, the tempering is necessary as it adds flavor.

~*What U Need*~ Karuppu Kondakadalai / Black Channa - 1 cup Grated Coconut - 2 tbsp Salt - as needed To Temper: Oil - 1 tsp Mustard - 3/4 tsp Red chilli - 2 Asafoetida - 1 pinch Curry leaves - 1 sprig How I Made it: Soak channa overnight and pressure cook it with salt and water for 4 whistles or till soft. Drain water and set aside. Heat oil in a kadai and temper with mustard, red chilli, hing and curry leaves. Add the grated coconut and fry till lightly browned. Add the cooked channa and stir fry till dry. Transfer to serving bowl.

Serve hot!!! Healthy guilt free snack ready.

So thats it Folks...
With Love,

Signs off!!!