Konda Kadalai Sundal / Black Channa (Chick peas) Sundal
A tasty evening snack in Tamil cuisine and also a popular divine dish (neivedhyam / nivedu / prasadam) during Navaratri !!!
Serves: 3 - 4
2 cups cooked konda kadai / black chick peas
1 cup ( 200 g ) konda kadalai / black chick peas (Indian standard measuring cup of 200 ml / 8 oz capacity)
3 cups / 600 ml water
1/2 teaspoon salt
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/4 teaspoon urad dal
1 spring curry leaves
3 red chillies, halved (or 2 slit green chillies + 1 halved red chilli)
1/2 teaspoon pepper powder
1/4 cup grated coconut (3 tablespoons)
Wash and soak konda kadalai / black chick peas in 3 cups water for 6 - 8 hours or overnight. Add 1/2 teaspoon salt and pressure cook (along with its soaked water) for 25 minutes or till done (reduce the heat to medium after 2nd whistle and cook for 20 minutes).
Allow the cooker to cool naturally. Open the cooker and drain out water completely.
In a pan or kadai, heat oil. Add mustard seeds. When they begin to pop, add cumin seeds ( jeera ), urad dal, curry leaves and broken red chillies. Saute for 2 -3 minutes or until fragrant.
Add boiled channa and pepper powder. Add extra salt if required. Mix well. Cover with a lid and cook for 10 minutes on a low to medium heat.
Add grated coconut and mix well.
Cover with a lid and cook for 5 minutes or until dry and fragrant. Serve hot.