CHANNA SUNDAL (KONDAKADALAI SUNDAL) RECIPE

   Ganesh chaturthi / Vinayagar chaturthi is only 2 days away and here is the channa sundal recipe we make for the festival. You can make the same with black channa too. I love both channa white and the brown/black. I often make channa masala or pindi channa for Aj. Sundal I make only very rarely. But I love it. This year we are not celebrating the festival as paati passed away, so made it last week and clicked too. Very simple recipe, but flavourful one. Channa or konadakadalai is how we call. But when I was studying in Trichy, many of my friends call kondakadalai as Sundal as such. It was funny for me for a while but then when I heard it from others too, then realized some people also call kondakadalai as sundal! .

Updated :

 

I am sending this sundal to Priti of Indian Khanna’s  Festive food event.

 

 

 

 

Ingredients (serves 3)

Channa/ Kondakadalai	1/2 cup
Coconut, scraped	3 tblsp
Salt	3/4 tsp

 

To Temper

Oil	1 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Red chilli	2
Asafoetida	1 pinch
Curry leaves	1 sprig

 

Method

Soak channa overnight and pressure cook it with salt and water just to immerse it for 4 – 5 whistles. Heat kadai with oil and temper with the items given under ‘To temper’ table. Add the cooked channa drained from water. Stir fry for 2 minutes until moisture evaporates and add the grated coconut and fry for a minute. Transfer to the serving bowl.

    Delicious sundal is ready… Its very healthy guilt free snack!

 

Notes

You can add onion after tempering. Also you can replace red chillies with green chillies. You can grind green chilli and coconut and add it at last instead of tempering and adding grated coconut towards end. I added salt while cooking. This prevents over cooking of channa. Sometimes if the soaking hour is less, then adding salt will prevent channa from cooking properly. In such cases, add salt after cooking channa.

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