Black Channa Sundal Recipe

Black Channa Sundal is a simple South Indian style stir fry made with black channa, coconut and freshly roasted spices. Black Channa or Kala Channa is a healthy snack and can also be had as a side dish for lunch. The recipe is light, protein rich and filling too. Each version of sundal has its own taste and this one also comes out good. Learn to make perfect black channa sundal with step by step pictures and video.

This sundal is usually made during festivals, but I also make it as evening snack with tea. The black channa is soaked overnight, cooked till soft and then tossed with coconut and a quick tempering. It has earthy taste and nutty flavor which makes it a bit different from the regular white channa sundal.

About Black Channa Sundal

Black Channa Sundal is a traditional dish where soaked black channa is cooked and stir fried with spices. It is very simple but wholesome, and gives that special festive touch when served along with other sundals. This sundal is also quite versatile. You can have it as a snack on its own or even serve as a side dish with rasam rice or curd rice.

The texture is slightly firm because of the black channa, but when mixed with coconut and spice mix it turns flavorful and balanced. The roasted spice powder gives extra aroma while coconut adds freshness and prevents it from turning dry. It is a nice mix of protein, spice and a mild sweet taste from coconut.

You can even try small variations – like adding pepper corn while roasting, or using more coconut to make it richer. Garnishing with coriander leaves also gives a nice fresh flavor. If you like it less spicy, just decrease 1 red chilli while roasting and grinding. It serves great as a side dish for lunch boxes or for snack boxes.

I usually make this at home not only for pooja days but also as evening snack. It is filling, healthy and I like it best when served warm and fresh. Made for special festivals like Ganesh Chaturthi and Ayutha Pooja .

Black Channa Sundal Video

Black Channa Sundal Ingredients

• Black channa – I have soaked it overnight and cooked till soft. This is the main part of sundal and gives taste and texture, also protein rich and very filling. If not soaked well it will turn hard after cooking, so soaking is important.
• Coconut – I have used fresh grated coconut here. It gives little sweetness and makes sundal moist, else it may taste dry. You can even increase coconut if you like more flavor, or skip if you don’t prefer.
• Spice mix (Coriander seeds, Urad dal, Chana dal, Cumin seeds, Red chilies) – I roasted these together till golden and ground to a coarse powder for spice and flavor.
• Tempering (Oil, Mustard seeds, Curry leaves, Hing) – I have used these for tempering. Together give flavor, aroma, crunch, spice, and color.
• Oil - I have used groundnut oil that I use for cooking, You can use coconut oil for flavor too.

Why This Recipe Works

• It is a protein rich and healthy snack made with black chana.
• The fresh coconut and spice powder makes it tastier compared to plain sundal.
• It is very simple with only few ingredients but still flavorful.
• You can make it for festive days or also as a evening tiffin snack.
• This recipe is light on stomach but still gives energy and comfort.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

How to make Black Channa Sundal Step by Step

1.Soak ½ cup black channa in water for 8 hours minimum or overnight. Keep it covered.

2.After 8 hours, rinse it well drain water.

3.Add it to a pressure cooker along with salt to taste and 2 and ½ cups water.

4.Pressure cook for 5 whistles. Let pressure release by itself.

5.Press to check if channa is cook soft. Drain water and set aside.

6.To a kadai add 1 teaspoon chana dal, ½ teaspoon coriander seeds, ½ teaspoon cumin seeds, ½ teaspoon urad dal and 2 small red chilies.

7.Dry roast until golden, remove and set aside, to cool.

8.Grind it slightly coarse, set aside.

9.Now heat 1 tablespoon oil - add ½ teaspoon mustard seeds let it crackle add ¼ teaspoon hing, 1 small sprig of curry leaves let it splutter.

10.Add drained channa along with salt.

11.Saute well for a minute.

12.Add prepared masala powder along with 3 tablespoon grated coconut.

13.Mix it well until combined and switch off.

Black channa sundal is ready!

Expert Tips

• Soaking channa – I usually soak black channa overnight, at least 8 hours. If soaking is less, then after cooking it stays hard and chewy. So give enough soaking time.
• Cooking channa – I have pressure cooked it till soft but not mushy. You can check by pressing between fingers, it should hold shape but easy to bite.
• Spice mix – Roast coriander seeds, urad dal, chana dal, cumin seeds and red chilies till golden, then grind coarse. This powder gives extra flavor and aroma.
• Adding coconut – I always add coconut in the last stage so it stays fresh. If you cook coconut long it will lose that nice flavor.
• Vegetables – You can also add in some vegetables like carrot, cucumber and onion for a filling dish.

Serving and Storage

Serve Black Channa Sundal as a evening snack with tea or as part of a festive meal. It also goes well as a simple side dish with rice and rasam. Leftover sundal can be stored in fridge for a day in an airtight box. Reheat lightly and sprinkle little coconut before serving again.

FAQS

1.Can I skip coconut?

Yes, you can skip but coconut gives texture, flavor and taste, so I prefer adding. Also I feel sundal is incomplete without coconut.

2.Can I use kabuli channa instead of black channa?

Yes, you can use white channa, but the taste will be slightly different.

3.Is this sundal spicy?

No, it is mildly spicy. You can increase or decrease red chili according to the spice level you prefer.

4.Can I add pepper in roast and grind?

Yes, pepper corn give nice flavor, you can add while roasting the dals.

5.Can I make this without grinding spice powder?

Yes, you can skip and just do tempering with coconut, but the flavor will be mild. With roast and grind spices the sundal is more flavorful.

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Black Channa Sundal Recipe

Black Channa Sundal is a simple South Indian style stir fry made with black channa, coconut and freshly roasted spices. It is a healthy snack and can also be had as a side dish for lunch. The recipe is light, protein rich and filling too. Each version of sundal has its own taste and this one also comes out good. Learn to make perfect black channa sundal with step by step pictures and video.

Prep Time10 minutes mins

Cook Time15 minutes mins

Soaking Time8 hours hrs

Total Time8 hours hrs 25 minutes mins

Servings4

AuthorSharmilee J

1x2x3x

Ingredients

• ½ cup black channa
• 3 heaped tablespoon grated coconut
• salt to taste
• water as needed

To roast and grind

• 1 teaspoon chana dal
• ½ teaspoon coriander seeds
• ½ teaspoon urad dal
• ½ teaspoon cumin seeds
• 2 small red chilies

To temper

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ¼ teaspoon hing
• 1 small sprig curry leaves

Instructions

• Soak ½ cup black channa in water for 8 hours minimum or overnight. Keep it covered.
• After 8 hours, rinse it well drain water.
• Add it to a pressure cooker along with salt to taste and 2 and ½ cups water.
• Pressure cook for 5 whistles. Let pressure release by itself.
• Press to check if channa is cook soft. Drain water and set aside.
• To a kadai add 1 teaspoon chana dal, ½ teaspoon coriander seeds, ½ teaspoon cumin seeds, ½ teaspoon urad dal and 2 small red chilies.
• Dry roast until golden, remove and set aside, to cool.
• Grind it slightly coarse, set aside.
• Now heat 1 tablespoon oil - add ½ teaspoon mustard seeds let it crackle add ¼ teaspoon hing, 1 small sprig of curry leaves let it splutter.
• Add drained channa along with salt.
• Saute well for a minute.
• Add prepared masala powder along with 3 tablespoon grated coconut.
• Mix it well until combined and switch off.
• Black channa sundal is ready!

Video

Notes

• Soaking channa – I usually soak black channa overnight, at least 8 hours. If soaking is less, then after cooking it stays hard and chewy. So give enough soaking time.
• Cooking channa – I have pressure cooked it till soft but not mushy. You can check by pressing between fingers, it should hold shape but easy to bite.
• Spice mix – Roast coriander seeds, urad dal, chana dal, cumin seeds and red chilies till golden, then grind coarse. This powder gives extra flavor and aroma.
• Adding coconut – I always add coconut in the last stage so it stays fresh. If you cook coconut long it will lose that nice flavor.
• Vegetables – You can also add in some vegetables like carrot, cucumber and onion for a filling dish.

Nutrition Facts

Black Channa Sundal Recipe

Amount Per Serving (75 g)

Calories 315 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 777mg34%

Potassium 44mg1%

Carbohydrates 47g16%

Fiber 19g79%

Sugar 2g2%

Protein 12g24%

Vitamin A 200IU4%

Vitamin C 102mg124%

Calcium 154mg15%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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