Kondakadalai Kara Sundal
Kondakadalai Kara Sundal. Rather than it is a festive recipe, it also a very healthy snack. The sambar powder is the magical ingredient in this recipe. It boosts the flavor and adds an extra dimension to the dish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
- 1 Cup chickpea Kondakadalai / Black Chenna
- 1/4 Cup Grated Coconut
- 1 tsp Sambar Powder
- 1 tsp Cooking oil
- 1 tsp Black Mustard Seeds
- 1 tsp skinless black gram /urad dal
- 1 tsp Asafoetida
- 1 sprig Curry Leaves
- 1/2 tsp Salt or as required
Soak chickpea for 8 hours, overnight soaking works fine. Wash and drain. Add salt and pressure cooks it until it becomes soft and not mushy. I usually cook in high flame till 1 whistle and then in simmer flame till the second whistle.
Heat cooking oil in the pan, add mustard seeds, urad dal, asafoetida and curry leaves. And wait till mustard gets splutter.
Add cooked and drained chickpea with a tsp of sambar powder and saute for 2 minutes.
Add grated coconut and serve. If you wish to keep the sundal for longer times, then saute the grated coconut for another couple of minutes.
Calories: 121kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Sodium: 296mg | Potassium: 148mg | Fiber: 4g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 10.6mg | Calcium: 23mg | Iron: 1.7mg