Saturday, 17 October 2015

Black Chick Peas Sundal / Kala Channa Sundal

This is a healthy and traditional sundal preparation using black channa / chickpeas flavoured with aromatic spice powder.  I learnt this from my brahmin friend Divya vijay.

Try this protein rich sundal for kids snack box and also it is perfect to be offered as prasadam during South Indian Hindu festivals especially during Ganesha chathurthi, Navarathri.


Black channa / chick peas - 1 cup

Grated coconut - 2 tbsp
Salt - as required

Dry roast and  grind:
Urad dhal - 1 tsp
Channa dal - ½ t tsp
Sesame seeds - ½ t tsp
Red chillies - 2 to 3

For Seasoning:
Oil - 1 tbsp
Mustard - 1 tsp
Urad dal - ½ tsp
Asafoetida - a pinch
Curry leaves - 1 sprig


Wash and soak the channa overnight or for about 6 to 8 hours.

Pressure cook channa by adding little salt and required water, until it becomes soft.

Once it is done, drain the excess water and keep aside (don't dispose this water; you can use this in soup, rasam or sambar for its health benefits).

Dry roast urad dhal, channa dhal, sesame seeds and red chillies.  Allow to cool and grind it into coarse powder.   Keep aside.

Heat oil in a kadai; add all the ingredients under "For Seasoning" one by one.

After it crackles, add cooked channa and salt; continue mixing till the moisture evaporates if any.

Finally sprinkle grated coconut and the spice powder; give it a thorough mix. 

Switch off the gas and serve.


Adjust the spice level according to your taste.

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