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Kondakadalai/Chickpea Sundal,  is a savory snack that is very popular in Tamilnadu. It is a simple and quick dish made on festive days like Navarathri and Vinayaga Chaturthi. This dish is an indispensable part of Navrathri fare, it is prepared every day for neivedhyam (offering to God) and distributed to friends, relatives and all those who come home.  But it is also a great salad for the evenings that can be made in a jiffy and is very healthy



Ingredients you will need:

1 cup chickpeas/kabuli 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


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 3 whistle. The chickpeas should be tender and soft but not mushy. Drain and the water in which it was cooked. Do not discard, use it for making any curry.

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

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April 2017
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