Any Sundal is ridiculously simple to make, have a similar recipe and this Black chickpeas/ karuppu kondakadala/ kala channa sundal is no different. The only thing that you need to do for all sundal (except Channa dal/ kadalai paruppu and Moong dhal/pytham paruppu sundal) is to soak it. It is a filling savory salad, a quick evening tiffin as well a good source of proteins. This particular sundal is made on Vijayadasami/Saraswati poojai as neivedhyam (offering to God).

The recipe is same as the Kondakadala/Chickpeas/Garbanzo beans, I have re-posted the recipe for your convenience.

Ingredients you will need:

1 cup Black chickpeas/kala channa
2 tsp oil
1/4 tsp mustard seeds
2-3 dry red chillies
Curry leaves – A few
1/8 tsp Hing/asafoetida
3 tbsp Grated coconut
Salt to taste

Preparation:

Soak the chickpeas overnight or Soak the dried chickpeas in hot water in a hot pack for 2 hours. Discard the water and pressure cook the soaked chickpeas with double the amount new water and 1/2 tsp of salt. Cook for 4 whistles. The chickpeas should be tender and soft but not mushy. Drain and the water in which it was cooked.

Heat the oil in a pan and add the mustard seeds. As they start to crackle, add red chillies (broken into two), the curry leaves, hing/asafoetida and add the drained chickpeas and salt. Mix well on medium flame for 4-5 minutes and sprinkle grated coconut, mix well and remove from heat, Serve.

Happy Cooking