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Kala Chana Sundal | Black Kondakadalai Sundal Recipe

Gayathri Vijayakumar
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Soaking Time 8 hours
Course Side Dish
Cuisine Indian
Servings 4 people

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.
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