Chickpeas sundal | Channa sundal | Kondakadalai 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

• White chickpeas – ¼ cup
• Brown chickpeas – ¼ cup
• Onion – 1 [chopped, For navrathri festival preparation Dont add]
• Green chilli – 1 [sliced]
• Curry leaves – 1 spring
• Coriander leaves – 2 springs [chopped]
• Mustard seeds – 1 tbsp
• Bengal gram – 1 tbsp
• Capsicum – 2 tbsp [finely chopped]
• Coconut – ¼ cup [grated]
• Carrot – 4 tbsp [grated]
• Red chilli powder – ¼ tsp
• Turmeric powder – ¼ tsp
• Coriander powder – ½ tbsp
• Lemon juice – 1 tbsp
• Salt to taste
• Oil – 1 tbsp

Preparation

• Wash and soak chickpeasovernight. Then boil in pressure cooker for 4 whistles.
• Heat oil in a pan then add mustard seeds. Once it’s spluttered add Bengal gram, onion sauté till soft.
• Add coconut, carrot and capsicum sauté gently. Then add green chilli and curry leaves.
• Then add turmeric powder, red chilli powder and coriander powder.
• Add boiled chickpeas and salt mix well then add lemon juice mix well.
• Cut off heat, sprinkle coriander leaves serve hot with rice.