Rinse a couple of times and soak the black chickpeas overnight in a bowl with enough water.
Next day, drain the water and rinse the black chickpeas a few times in fresh water.
Transfer the black chickpeas to a 3 litre stovetop pressure cooker. Add water and salt.
Pressure cook on medium heat for about 10 to 11 minutes or 10 to 12 whistles.
Let the pressure fall naturally in the cooker and then only open the lid.
Cool slightly and check a few black chickpeas by pressing between your fingers to see if they are cooked tender and are softened. The should flatten easily when you press them.
Carefully drain all the water from the black chickpeas using a strainer and set aside.
Making Kondakadalai Sundal
Heat oil in a pan. Lower the heat and add the mustard seeds and urad dal.
The mustard seeds will crackle and the urad dal will get browned. Stir often.
They almost take the same time to cook on a low heat.
Immediately, add the curry leaves, red chilies and asafoetida. Fry for 10 to 15 seconds.
Now add the cooked black channa and salt. Stir and sauté for 4 to 5 minutes on a low to medium heat.
Switch off the heat and add the fresh grated coconut. Sprinkle the lemon juice. Stir to combine.
Serve the Black Channa Sundal or Kondakadalai Sundal as prasad or naivedyam.
Opt to cook the black chickpeas in an Instant pot or in a pan on the stovetop adding water as required. Keep in mind that cooking black chickpeas in a pot or pan on the stovetop will take a lot of time.
In place of edible rock salt, use pink salt or regular salt.
Dry red chilli can be skipped if you do not have it. You could also omit adding both the green chillies and dry red chilli. Instead spice the sundal with a bit of crushed black pepper or ground black pepper powder.
To make a gluten-free recipe, omit adding asafoetida (hing) or use asafoetida that is packaged and labelled gluten-free.
I use coconut oil, but you can make the Kondakadalai Sundal with sunflower oil, peanut oil or any neutral oil.