Black chickpeas sundal | Kondaikadalai sundal is a good choice to serve for breakfast or as an evening snack. It is a healthy and is easy to make. Sundal is made with a variety of legumes. The preparation is similar except maybe for the difference of ingredients used in tempering.
Ingredients:
- 1 cup Black channa
- 2 cups Water + more for soaking
- 1 1/2 teaspoons Salt
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 1/2 cup Pearl onions, peeled and chopped
- 2 Green chillies, chopped
- 1 sprig Curry leaves
- 1/2 cup Coconut, grated
Preparation:
Wash and soak black channa in a bowl overnight. Drain the water and transfer the channa to a pressure cooker along with 1 teaspoon salt and water. Cover with lid and cook on high. Once the steam starts to come out, reduce the flame to a medium, and pressure cook 10-15 minutes. Switch off the flame. Let the steam settle. Open the lid of the pressure cooker. Take a chickpea between your fingers and give it a squeeze. If it is soft and splits, then it is cooked. Drain and set the chickpeas aside.
Heat oil in a kadai and add mustard seeds and urad dal. Let it sputter and brown. Add in the chopped onions, green chillies and 1/2 teaspoon salt. Sauté till they turn translucent and add curry leaves.
Add the cooked chickpeas and stir through. Add coconut and mix.
Serve as breakfast or as an evening snack.
