Sundal is a part of South Indian cuisine during festival season. Among them Black Chana Sundal are very popular and know everyone. We make different varieties of sundal with different legumes like chick peas, lentils, peas, kidney beans and soy beans. Legumes are good source of protein, rich in fiber and cholesterol free. We can make dosa and chat with black chana.
During my childhood we used to visit temples in festive season, there I found these small black chana sundal recipe very interesting. These black chana sundal used to be offered to the deity and served amongst us. I liked them very much and savour them a And during Varalakshmi puja time also we used to serve them in Thambulam and in return get the same. Normally we serve only soaked black chana. My mom makes the best use of them by making dosa and sundal. We can serve sundal during Devi Navratri golu also. Sundal is the best way of consuming black chana and kabuli chana. To offer deity we do not add onion so also in the recipe here. The colony association people installed a Ganesh idol for the Ganesh Chathurthi and they are going to keep it for 9 days. So as the colony residents we are requested to supply some naivedyam dishes. So, I have prepared black chana sundal one day. Hence here is the recipe.
Black Chana Sundal Recipe
Ingredients
- 1 cup Black Chana
- Salt to taste
- 1 tsp Turmeric Powder
- 1/4 tsp Asafoetida
- 2 Green Chillis
- 1 tbsp grated Coconut
- 2 tbsp Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 Red Chillis
- 4 Curry Leaves
- Fistful Coriander Leaves
Instructions
- Wash and soak black chana for 12 to 15 hours.
- Drain excess water, add 2 cups of water.
- Add salt and turmeric powder.
- Pressure cook them for 5 whistles.
- Once the pressure goes off drain excess water and allow black chana to cool.
- Slit green chillis.
- Heat oil in a kadai, add chana dal and urad dal.
- Saute them till they turn golden brown.
- Add mustard and cumin seeds.
- Once they start spluttering add slit green chillis.
- Fry them once.
- Add whole red chillis, curry leaves and asafoetida.
- Fry them well and add turmeric powder and salt.
- Add drained black chana and fry them till the moisture goes off.
- Before switching off the flame add fresh grated coconut.
- Switch off the flame and offer to deity.
- Serve sauteed black chana sundal as an evening snack item.
