Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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.
Course
Appetizer
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Calories
121
kcal
Author
Sujatha Muralidhar
Ingredients
For cooking chickpea
1
cup
chickpea
/kondakadalai / black chana
2
cups
water
½
teaspoon
salt
or as required
For the seasoning
1
teaspoon
vegetable oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/skinless black gram
1
teaspoon
asafoetida
1
sprig
curry leaves
1
teaspoon
sambar powder
¼
cup
grated coconut
Instructions
Cooking chickpea
Soak chickpea for 8 hours. Wash and drain.
To the pressure cooker pan, add soaked chickpea, water, and salt.
Close the lid and cook in the medium heat till the first whistle. And turn to low heat and cook for 12 minutes.
Wait for 15 minutes to all the steam to release naturally.
Then drain the water and set aside.
For seasoning
Over medium heat, place a pan. Add vegetable oil, black mustard seeds, urad dal, asafoetida, and curry leaves.
And wait till mustard gets splutter.
Add cooked chickpea, sambar powder, grated coconut. And saute for 2 minutes.
And serve.
Nutrition
Calories:
121
kcal
|
Carbohydrates:
13
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Sodium:
296
mg
|
Potassium:
148
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
20
IU
|
Vitamin C:
10.6
mg
|
Calcium:
23
mg
|
Iron:
1.7
mg