kala chana sundal recipe, konda kadalai sundal recipe
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4.25 from 4 votes

kala chana sundal

black chana sundal recipe – south indian recipe of a no onion no garlic stir fried black chickpeas with spices and coconut.
Prep Time8 hrs
Cook Time30 mins
Total Time8 hrs 30 mins
Course: snacks
Cuisine: south indian
Servings: 2 to 3
Author: Dassana Amit


  • ½ cup black chickpeas (kala chana)
  • 2.5 to 3 cups water for pressure cooking the black chickpeas
  • ¾ teaspoon black mustard seeds
  • ¾ teaspoon spilt and skinned black gram (urad dal)
  • 1 green chili, chopped
  • 1 dry red chili, kept whole or halved and deseeded
  • 1 pinch asafoetida (hing)- optional
  • 1 to 2 tablespoon grated fresh coconut
  • 10 to 12 curry leaves (kadi patta)
  • few drops of lemon juice (optional)
  • 1 tablespoon coconut oil or peanut oil
  • rock salt as required


cooking kala chana

  • soak the kala chana or black chickpeas overnight.
  • next day, in the same soaked water, cook the chana in a pressure cooker till they are completely cooked. add more water if required in the cooker.
  • add salt too when cooking the chana. then strain the kala chana and keep aside.
  • don't drain the stock. it is rich in nutrients and can be used for making chapatis or added to breads, curries and even dals.

making kala chana sundal

  • heat oil in a pan. add the mustard seeds and urad dal.
  • the mustard seeds will crackle and the urad dal will get browned.
  • they almost take the same time to cook on a low flame.
  • immediately, add the curry leaves, red chilies and asafoetida. fry for 10-15 seconds.
  • now add the cooked black chana and salt. stir and saute for 4-5 minutes on a low to medium flame.
  • switch off the flame and add the coconut. sprinkle the lemon juice. stir well.
  • serve the black chana sundal as prashad or naivedyam.