Kala Chana Sundal or Chickpeas Sundal is a nutritious, delicious and easy to prepare dish. Spicy chickpeas and coconut is traditionally made during Ganesh Chaturthi/Navratri as an offering to god (Naivedyam). In some temples, this chickpeas dish is distributed as prasadam.
South Indian Kommu Senagalu Talimpu or Guggillu is prepared with brown chickpeas. Chickpeas sundal can be served as a snack or side dish.
Kala Chana Health Benefits:
Kala Chana is loaded with nutrients such as carbohydrates, protein and fibre. It’s a great source of vitamins like Vit B6, Vit C, folate, riboflavin, thiamin, niacin and minerals including iron, copper, manganese and phosphorus. Kala Chana contains a wealth of nutrients that are beneficial for regulating diabetes, boosting the immune system and energy levels and enhancing hair, skin and nail health.
South Indian Kala Chana Sundal:
Kale chane sundal or Kondai Kadalai Sundal (Tamil) is a simple and tasty snack made with brown chickpeas. This dish features a healthy mix of brown chickpeas and spices. It’s very easy to make and comes out pretty good.
- To make this brown chickpeas recipes, soak chickpeas overnight. Next day, discard water, transfer chickpeas into a pressure cooker. Add sufficient water and pressure cook for 8 to 10 whistles till soft. Once the pressure releases, remove the lid, drain the water and keep the chickpeas aside.
- Heat oil in a pan and crackle mustard seeds and urad dal.
- Then add curry leaves and broken red chilli. Sauté for about 15 secs.
- Now add the boiled kala chana, sprinkle salt and cook for 1-2 minutes till there’s no moisture left.
- Now sprinkle grated coconut and combine well.
- Finally add a dash of lemon juice and remove from stove.
- Serve Kala Chana Sundal hot as a snack with a hot mug of coffee.
If you are looking for more chickpeas recipes, then do try out Jhalmuri
Kommu Senagalu Talimpu Recipe details below:
Kala Chana Sundal
Ingredients
- Black Chickpeas/Kala chana – 1 cup
- Oil – 1 tsp
- Curry Leaves – a handful
- Red chilli - 1
- Urad dal – ½ tsp
- Mustard Seeds – ½ tsp
- Salt to taste
- Grated coconut – 2 tbsp
- Lemon juice - 1/2 tsp
Instructions
- For this black chana recipe, soak Kala chana overnight or for at least 8 hrs. Pressure cook until soft.
- Drain the chickpeas and keep aside.
- Heat oil in a frying pan. Crackle urad dal and mustard seeds.
- Add curry leaves and dry red chilli. Fry.
- Add the cooked and drained chickpeas. Sprinkle required amount of salt and cook for 1-2 minutes.
- Add the grated coconut and mix kale chane ki sabji well. Drizzle lemon juice and remove.
- Serve Kala Chana Sundal hot garnished with chopped coriander leaves.
