Kala chana sundal is very tasty, simple and easy south Indian recipe often made during ganesh chaturthi or navratri festival. Kala chana sundal is also known as Kondai Kadalai Sundal. During Navratri most of the people do fasting for nine days and they can only eat food made for fasts. Here is the kala chana sundal recipe to make your navratri more energetic.

Ingredients:

– 2 cup kala chana (black chickpeas)
– 3/4 black small mustard seeds
– 1 chopped green chili
– 1 dry red chili
– 8-10 curry leaves
– 1 tablespoon lemon juice
– Rock salt to taste – kind of salt used in fasting recipes
– 1 tablespoon oil
– 1 tablespoon urad dal
– 2 tablespoon grated coconut
– A pinch of hing (Asafoetida)

How To Make?

1. Wash and soak the kala chana for overnight.
2. On next day, drain the water and pressure cook the chana with required water till they become soft and cooked completely.
3. Also, add a pinch of rock salt while pressure cook the chana.
4. Once its cooked, strain it and keep aside.
5. Now, add oil to kadai and put it on flame. Then add mustard seeds, asafoetida, red chili, curry leaves and urad dal to it and stir fry it at LOW flame for 5 minutes till it turn golden brown.
6. Now, add boiled black chana and rock salt to it and mix well and cook on a MEDIUM flame for 5-6 minutes. Keep stirring continuously.
7. Remove the pan from heat and add the kala chana sundal to the bowl and add lemon juice to it and mix it well.
8. Garnish kala chana sundal with grated coconut and coriander leaves and serve hot or cold.

Soaking Time: 8 Hours or whole night
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Servings: 4 Persons