facebook twitter pinterest youtube googleplus email rss instagram


Wednesday, August 27, 2014

I myself have rarely bought this black channa, but somewhere I ate this tiny little channa sundal, it was too tasty, so different from the other one. Still  bought this after ages and made this sundal for this post. I actually made both the simple version and this sundal podi version and made this kondai kadalai masala sundal. I have used a similar sundal podi in my pattani sundal recipe, but this one with one extra ingredient that I roasted and powdered – channa dal. You can try this sundal podi version for a  change, for a spicy punch and flavor. I really loved this version of sundal both with kala channa and this masala powder. Wishing you all a very happy Ganesh Chaturthi 2014 Happy.

Kondakadalai sundal / Kala channa sundal recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 12 hrs soaking time    |  Cook time: 15 mins    Serves: 4


Kala channa - 1 cup

Salt - As needed

Asafoetida - 1 pinch

Grated coconut - 1/4 cup

To roast and powder

Channa dal/ Kadalai paruppu - 1 tblsp

Coriander seeds - 1 tsp

Pepper - 1 tsp

Jeera/ cumin seeds - 1 tsp

Red chilli - 2

Asafoetida - A pinch

Oil - 1 tsp

To temper

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dal - 2 tsp

Curry leaves - 1 sprig


  1. Wash and soak channa overnight. Drain water and pressure cook with water just enough to immerse the channa completely. Add salt and asafoetida. Pressure cook for 4 or 5 whistles in medium flame.
  2. 1-cook
  3. Heat a kadai and roast the ingredients under ‘To roast and grind’ table. Add jeera and asafoetida lastly as it will burn. Roast until channa dal turns golden in colour and aroma wafts. Cool down and powder.
  4. 2-roast
  5. Heat the kadai and temper with the items under ‘To temper’ table. Add the cooked channa, drained form water. If 2-3 tblsp water is retained, no problem.Stir well.
  6. 3-temper
  7. Add the powdered masala and grated coconut. Mix well for 2 minutes in medium flame.
  8. 4-ready


    • Adding salt to the channa prevents over cooking. Also adding asafoetida enhances flavor.
    • You can make this same without the powder too. Just temper with 2 red chillies.

Offer for pillayar, enjoy this healthy flavorful sundal as snack. I loved it snacking the whole day going here and there and eating this sundalBlushing.

Labels: , ,


  1. This can be best for office hunger.

  2. Hmmm....tempting. ..
    Nice clicks..

  3. Very nice pic...healthy and flavorful sundal

  4. Excellent and lovely looking sundal. Wonderful preparation.

  5. Raks, red chilli doesn't powder well. It is coarse when I tried to grind 3 chilli

    1. May be its not roasted well. It should be crisp enough to get grounded. Use more oil while roasting and do it in low flame.

  6. Havent tried sundal with Black kondakadalai :-) looks yum

  7. Looks tempting, a new variety of masala, will try it tomorrow for Ganesha,... Thanks Raks.

  8. Very nice presentation.... yummy tasty while i tried this... keep on posting some intresting receipes..

  9. Very nice recipe. Thanks for sharing.

  10. Raji make podi of dhania, red chili and chenna dal alone. This podi can be used for all kind of veggie curry, sundal. I grind coconut and this podi for arachuvitta sambar. Raw banana and brinjal curry taste yummy with this podi.

  11. Made this on Ganesh chathurthi & was a super hit. The aroma is superb. Tried this with kabuli chana also on popular demand, turned out well. Thanks for the awesome recipe! This is a keeper.

  12. Nice. But check your ingredients list..and also atter that you say things neede for sugar syrup?

    1. Thanks, updated now. It happened when I copied the code from another post.


Thank you for visiting my space and leaving comments,your comments are really appreciated...
I am currently away, might take a bit while to respond to your query, but will sure do when I find time.