Konda kadalai mangai sundal | Chickpea raw mango stir fry | Kala chana sundal

Cuisine Style: Tamil Nadu, India | Cooking Time: 10 min | To Serve: 4 | Type : Navarathri sundal recipe, ganesh chaturthi special, vinayagar chaturthi sundal, Side dish, Poriyal, Stir Fry | Take with : Rice

Ingredients

• Konda kadalai [chickpea , Kala chana]– 1 cup
• Raw Mango – 3 tbsp [grated or chopped]
• Coconut – ½ cup [grated]
• Garlic – 1 clove [[For Navrathri Dont Add garlic, Replace with ginger or asafetida or cumin seeds]
• Green chilli – 1 [sliced]
• Dry red chilli - 1
• Curry leaves – 1 spring
• Coriander leaves – 2 tbsp [chopped]
• Mustard seed – ½ tbsp
• Salt to taste
• Oil – 1 ½ tbsp

Preparation

• Wash and soak konda kadalai for 8 hours or overnight.
• Pressure cook konda kadalai for 4 whistles.
• Heat pan with oil add mustard seed, let it splutter.
• Add garlic, green chilli, dry red chilli and curry leaves sauté.
• Add grated coconut, raw mango sauté gently.
• Add boiled konda kadalai, salt mix well.
• Add chopped coriander leaves mix well then cut off heat and serve hot.

Kala chana sundal