Chick Peas Sundal Recipe
chickpeas sundal or kondakadalai sundal recipe for festival season.
Prep Time5 mins
Cook Time20 mins
Soaking Time8 hrs
Total Time8 hrs 20 mins
- Chickpeas / Kabuli chana - 1 cup
- Fresh grated coconut – 3 tbsp
- Whole Dry red chillies – 2 broken
- Mustard seeds – 1 tsp
- Urad Dal – 1/2 tsp
- Asafetida – 2 pinch
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 2 tsp
Wash and soak chickpeas (kabuli chana) in plenty of water overnight or for atleast 8 hours.
Discard water and rinse well.
Place the chick peas in a pressure cooker. Add water till it is completely covered with water.
Add salt and mix well.
Pressure cook for 4 to 5 whistles. Drain and keep aside.
Heat a pan with oil. Add the mustard seeds and let it crackle.
Add urad dal, asafetida, dry chilies and curry leaves and sauté till the urad dal turns golden brown.
Add cooked chickpeas and mix well. Adjust salt and cook for a minute.
Add grated coconut and toss well.
Chickpeas sundal is ready.
Serve hot or warm.