Black Chana Sundal is a simple stir fried dish made using black chana, spices, herbs and coconut. Black Chana Sundal is a healthy snack for evening time and can be made easily and quickly. Learn to make Black Channa Sundal with step by step pictures.
I love both black(brown) and white channa be it the simple sundal recipe or gravy. We usually make chana sundal for vinayagar chaturthi and ayutha pooja and here is a interesting masala sundal recipe for you.
Jump to:
About Black Chana Sundal
Sundal is a dry dish prepared usually with lentils or legumes with a mild tempering and garnished with coconut. Here I have used black chana as its most commonly used for festivals.
Soaking is a must for black chana to yield soft sundal. I have prepared a fresh roast and ground masala added to this sundal which elevates the taste of this sundal. You can prepare this sundal for Navaratri. Sundal varieties are not only prepared for festivals , you can make it for mid morning or evening snack.
Wishing all my readers a very Happy Vijayadasami and Ayutha Pooja. Hope you are all having a festive and holiday season.
Similar Recipes
Black Chana Sundal Ingredients
- Black Channa – Soak black channa overnight or for minimum 8 hours then pressure cook until soft.
- Tempering – A tempering is made with mustard seeds, urad dal, hing, red chilies and curry leaves.
- Sundal powder – A special masala powder is made using urad dal, chana dal and red chilies.
- Coconut – Coconut adds crunch and flavor to this sundal.
How to make Black Chana Sundal Step by Step
1.First dry roast the ingredients under ‘roast and grind’ and grind it to a coarse powder. Set aside.
2.Soak black channa overnight at least for 8 hours with water. Pressure cook it the next day until soft for at least 6-8 whistles. Keep aside. In a pan, heat oil add mustard seeds, urad dhal allow it to crackle. Then add hing, curry leaves and red chilies saute for 2 minutes. Then add the cooked channa and mix.
3.When channa becomes dry without any moisture, add the powder, coconut, required salt and mix well and cook for a minute. Switch it off.
We usually make pori kadalai and sundal for ayutha pooja.
Expert Tips
- You can even add a teaspoon of coriander leaves for garnishing.
- You can increase the quantity of coconut too.
- Coriander seeds can also be added along with roast and grind powder.
Serving and Storage
Black Channa Sundal can be served with rice or as a snack. This sundal keeps well in fridge for 2 days, reheat and serve it.
If you have any more questions about this Black Chana Sundal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Black Chana Sundal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Black Channa Sundal Recipe | Kondakadalai Sundal Recipe
Ingredients
- 1 cup black channa
- 1/4 cup coconut
- salt to taste
To roast and grind:
- 1 teaspoon urad dal
- 1/2 teaspoon chana dal
- 1 red chillies
To temper:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1 red chili
- 10 curry leaves
- 1/8 teaspoon hing
Instructions
- First dry roast the ingredients under ‘roast and grind’ and grind it to a coarse powder. Set aside.
- Soak black channa overnight at least for 8 hours with water. Pressure cook it the next day until soft for at least 6-8 whistles. Keep aside. In a pan, heat oil add mustard seeds, urad dhal allow it to crackle. Then add hing, curry leaves and red chilies saute for 2 minutes. Then add the cooked channa and mix.
- When channa becomes dry without any moisture, add the powder, coconut, required salt and mix well and cook for a minute. Switch it off.
- We usually make pori kadalai and sundal for ayutha pooja.
Notes
- You can even add a teaspoon of coriander leaves for garnishing.
- You can increase the quantity of coconut too.
- Coriander seeds can also be added along with roast and grind powder.
Hyma
ooohhh…lovely sundal…so mouth watering…perfectly boiled…feel like tasting some:-)
Reva
That is awesome Sharmi… love it. Looks very festive and I do miss home…. btw can you check your email please..:)
Reva
Raji
I have been having sundals daily since last 9 days..but even then your pics are making me crave for some more.
priya ravi
Happy vijayadasami and ayutha pooja to u and ur family dear.. lovely sundal
Shobha Kamath
Happy Vijayadasmi to you too ! Nice pics of sundal!
Rumana Rawat
Very very beautiful sundal:)
Vandana Rajesh
Awesome and beautiful click. We generally make kadala curry or mezhukupuratti with the black chana, haven't tried the Sundal yet..this one is definitely inspiring. Will make it soon. Happy Dussehara.
MyKitchen Flavors-BonAppetit!.
Yumm Sundal luks deliciously well in the clicks.
Happy Cook / Finla
Looks so so good.
An Open Book
that looks yum..i wish i had all the ingredients handy..cud have made thm right away
Prathima Rao
Shubh Navaratri to u and your family 🙂 Sundal from black chana is my most fav among all sundals!!! This looks yumm & appetizing sharmi 🙂
Prathima Rao
Prats Corner
Premalatha Aravindhan
Healthy and delicious sundal,luks gr8!
Kalyani's Platter
healthy and yummy sundal ….. lovely pictures sharmilee …..
jeyashrisuresh
Happy vijayadhasami to you. Nice sundal and love the flavourful addition of masala
Anu
Great picture sharmilee!!!
Suja
Lovely sundal,perfect clicks dear
Nitha
Healthy sundal..
Apu
Delicious – love it.
Priya (Yallapantula) Mitharwal
wow, that looks so tempting, any kind of sundal is superb.
Kurryleaves
amazing clicks….absolutely love it
Renu
very nice presentation and great recipe. I have been loooking for bean salads and this one is great recipe
Balakrishna Saraswathy
Looks so yummy:)
Priya
Love porikadalai and channa sundal very much..
Prathibha
I thought I commented on this post yesterday…..sundal looks delicious,infact even I made d same yesterday…:)
TheYummyMorsel
For some reason I really like Black channa and the your sundal looks perfect.
Nisa Homey
Sundal looks perfect….I am making them today 🙂
foodie @ tastingspot
i like your pictures and would like to invite you to share them on tastingspot.com