Black chickpeas sundal | Karuppu kondai kadalai sundal | Kala chana Sundal

Cuisine Style: Tamil Nadu | 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

• Black chickpeas - 1 cup
• Coconut – ¼ cup [grated]
• Onion – 1 [finely chopped, For navrathri-dont add ]
• Green chilli – 1 [sliced]
• Curry leaves – 1 spring
• Coriander leaves – 2 springs [chopped]
• Mustard seeds – 1 tbsp
• Bengal gram – ½ tbsp
• Urad dal – ½ tbsp
• Red chilli powder – ¼ tsp
• Coriander powder – ½ tbsp
• Oil – 1 tbsp
• Salt to taste

Preparation

• Wash and soak chickpeas overnight. Then drain water. Boil black chickpeas in cooker for 5 whistles.
• Heat oil in a pan then add mustard seeds. When its spluttering add Bengal gram, urad dal and onion sauté till soft.
• Add green chilli & coconut sauté gently. Then add curry leaves, redchilli powder and coriander powder mix well. Then add boiled chickpeas and salt mix well.
• Then add coriander leaves & remaining coconut mix well. Cut off heat. Serve hot with rice or tea.