Kala Chana Sundal
This black chickpeas sundal is a South Indian recipe of a no onion no garlic stir fried black chickpeas with spices and coconut.
2.5 to 3
water for pressure cooking the black chickpeas
black mustard seeds
spilt and skinned black gram
dry red chili,
kept whole or halved and deseeded
1 to 2
grated fresh coconut
10 to 12
few drops of lemon juice
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.
full recipe -