Kala Chana Sundal, or Black Kondakadalai Sundal Recipe, is a South Indian snack made from black chickpeas (kala chana) that are soaked, boiled, and tempered with aromatic spices.
Sundal is one of the most popular festival recipes in Tamil Nadu and a traditional South Indian dish, which is essentially a stir-fry made with various legumes like chickpeas, lentils, and peanuts. It’s a quick festival snack, especially during Navarathri, a celebration of the divine feminine energy.
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Navarathri, the nine-night festival, is a time of celebration, devotion, and delicious feasting for many in India. One of the most beloved dishes during this festival is Kala Chana Sundal, also known as Black Kondakadalai Sundal.
In this quick sundal recipe, Kala Chana is tossed in homemade spice powder, curry leaves, mustard seeds, urad dal, and red chillies. This kala chana sundal recipe is unique because of the homemade spice powder exclusively made for Sundal.
About the recipe
Kala Chana Sundal or Kondakadalai Sundal, known in Tamil, is a popular recipe in South India. This Protein-loaded, easy recipe is so delicious. While Kabuli Chana Sundal is often served as a snack, it is specially made during Navaratri. Navaratri is celebrated in most parts of India. In Tamilnadu, Sundal is served on all nine evenings for the guests who visit our home.
There are a variety of sundal recipes that can be made using various dals and legumes. While dry black chickpeas is used to make Kala Chana Sundal , Sundal can be made using White Chana, Kidney Beans, Black Eyed Beans, Moong Dal, Chana Dal, Dried Peas, and Cowpeas. Sweet and Chaat version of Sundal is also madeas a part of navratri recipes to give the guests.
Why you will love making Black Chana Sundal?
This easy Sundal recipe can be made with basic ingredients and is quick to make. Out of all the sundal varieties, this is a popular choice for busy households during Navarathri.
This traditional dish is versatile and can be customized with various spices and flavours to suit individual preferences.
Protein-rich and keeps our stomach full for a long time
Kala Chana Sundal can be an evening snack or a side dish for your meal.
This Kala Black Kondakadalai Sundal made with fresh spice powder is a very unique recipe that you don’t generally find in shops or restaurants
Ingredients needed to make konda kadalai sundal recipe
Main Ingredient: Black chickpeas / Kala Chana
To make the sundal powder : Red Chillies, Chana Dal, Coriander Seeds, Coconut
To make the sundal : Coconut Oil, Mustard Seeds, Urad Dal, Red Chilli, Curry Leaves, Asafoetida, Salt, Turmeric Powder
How to make Kala Chana Sundal?
Soak Kala Chana in enough water for 8 hours or overnight.
Once the Chana is ready to be cooked, filter out the water. Add fresh water, salt and pressure cook for 5 whistles. The chana should be soft; when you press with the finger, you should be able to mash it slightly.
While the Kala Chana is cooking, make the homemade spice powder/Sundal Powder.
Dry roast the ingredients on a medium flame. To a pan, add red chillies and saute them till it slightly changes colour. Remove from the pan. Add chana dal and coriander seeds. Roast till golden brown and a nice aroma comes. Keep it aside.
Roast desiccated coconut/grated coconut till a nice aroma comes and keep it aside along with the other ingredients.
Once the ingredients cool to room temperature, make a fine powder.
Once the dried black chickpeas is cooked, keep it aside. If there is any remaining water, discard it or use it while cooking another dish.
To a pan, add coconut oil. Once the oil is hot, add mustard seeds, urad dal, red chilli, asafoetida and curry leaves.
Add turmeric powder and mix well. Add the cooked black chickpeas, sundal powder, and salt if needed. Toss them together for 2 minutes. Switch off and serve the black chickpea sundal as a tea time snack.
Frequently asked questions
Yes absolutely. You can replace black chickpeas with regular white chana or any other legumes.
While you can use canned chickpeas, dried chickpeas provide a fresher taste and better texture.
Kala Chana Sundal is traditionally consumed as a snack during the nine days of Navarathri. It is offered as prasadam and shared with family and friends as a gesture of love and goodwill. However, you can enjoy this delightful dish anytime you crave something flavourful or as a tea time scack
Yes, Black Channa Sundal can be prepared in advance and refrigerated. It can be a handy snack or side dish during Navarathri and Ganesh Chaturthi.
Kala Chana Sundal is often served as prasadam during Navarathri, but it can also be enjoyed as a healthy snack or side dish. It pairs well with a variety of South Indian dishes like coconut rice, lemon rice, or sambar rice.
The freshly mide spice powder adds the most flavour to this sundal. But, you can skip it and add just chaat masala for flavour.
Alternatively, you can skip the sundal podi and follow a simpler method. Temper mustard seeds, urad dal, curry leaves, asafoetida and red chilies in coconut oil. Then you can add cooked chana, saute and finally garnish with fresh coconut. This is a simple method that often satisfies my evening hunger pangs.
Grated carrots, thinly sliced onions, raw mango, and cucumber can be added to the black chana sundal recipe for an extra taste and flavour. You can sqeeze in some lemon juice for a different taste.
Yes. You can cook the black chana in the instant pot. I have given the instructions in the recipe card below. After cooking the chana, you can make the powder by roasting the ingredients in the inner pot of the instant pot and continue the rest of the recipe.
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Recipe Card
Kala Chana Sundal | Black Kondakadalai Sundal Recipe
Ingredients
For the Sundal
- 1 cup Kala Chana
- 3 cups Water to cook the Chana
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 Red Chilli
- Curry Leaves few
- Asafoetida a pinch
- Salt as needed
- ½ teaspoon Turmeric Powder
For the Sundal Powder
- 2 Red chillies
- 1 & ½ tablespoon Chana Dal
- 1 & ½ tbsp Coriander Seeds
- 2 tablespoon Coconut dried or fresh
Instructions
Soak & Cook Kala Chana in Stovetop Pressure Cooker
- Wash and soak the kala chana in enough water for 8 hours or overnight. Drain the soaked water, add 3 cups of fresh water, salt and pressure cook for 5 whistles on medium flame.
- To check if the chana is cooked, the chana should be soft and you should be able to slightly mash with your finger. That's the indication.
- Drain any excess water and keep the cooked chana aside.
Soak & Cook Kala Chana in Instant Pot Pressure Cooker
- Wash and soak the kala chana in enough water for 8 hours or overnight. Drain the soaked water, add the chana to the inner pot of an instant pot, add enough water to cover the chana, add salt and pressure cook for 20 minutes.
- Once done, let the pressure release naturally. Drain any excess water and keep the kala chana aside.
To make Sundal Powder
- While the Kala Chana is cooking, let's prepare the Sundal Powder.
- Add red chillies to a pan and dry roast for a couple of minutes till the chillies slightly change colour. Keep them aside.
- Next add the coriander seeds and chana dal. Saute till golden brown and a nice aroma comes. Keep them aside along with the chillies.
- Finally, add the coconut and saute it till slightly golden brown. Switch off and add the coconut to the rest of the ingredients.
- Once all the ingredients reach room temperature, make a fine powder.
To make Kala Chana Sundal
- Add coconut oil to a pan. Once the oil is hot, add mustard seeds, urad dal, red chilli, asafoetida, and curry leaves.
- Once they splutter, add turmeric powder. Mix well.
- Add the cooked kala chana, sundal powder and combine well. Taste and add salt if needed. Cook for 2 minutes and switch off.
- Serve hot with a cup of tea or coffee.