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.
Servings4
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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