Kondakadalai pudina sundal | Chickpea mint stir fry | Chana mint sundal

Cuisine Style: Tamil Nadu | Cooking Time: 8 min | To Serve: 4 | Type : Navarathri sundal recipe, vinayagar chaturthi recipe, Side dish, sundal, Poriyal, Stir Fry | Take with : Rice

Ingredients

• Kondakadalai[Channa, chickpea] – 1 cup[wash & soak overnight]
• Onion – 1[sliced, For Navrathri Dont Add]
• Dry red chilli - 1
• Curry leaves – 1 spring
• Mustard seeds – 1 tbsp
• Fennel seeds – 1 tbsp
• Cumin seeds -1/2 tbsp
• Oil – 2 tbsp
• Salt to taste
• Water as needed

For grinding [Ingredients]

• Ginger – 1 tbsp [chopped]
• Garlic – 2 cloves [[For Navrathri Dont Add garlic, Replace with ginger or asafetida or cumin seeds]
• Coconut – 3 tbsp [grated]
• Green chilli - 1
• Mint leaves – 2 spring
• Coriander leaves – 2 springs
• Add all ingredients in a mixer jar coarsely grind without water
  

Preparation Method

• Wash & Boil chickpea in pressure cooker for 5 to 6 whistles.
• Heat pan with oil then add mustard seeds. Once it’s spluttered add fennel seeds, cumin seeds.
• Add onion sauté till light brown.
• Then add dry red chilli and curry leaves.
• Add boiled chickpea, and salt mix well, sauté for 2 min.
• Add salt & ground mixture mix well.
• Then cut off heat & Serve hot with rice

Chana mint sundal