

Black channa is liked by all at home and besides making chole and using them up for chaats I make this sundal regularly at home for evening snacks.These are a store house of proteins and filling to the stomach.Traditionally for Saraswathi Pooja this sundal is made,so thought of posting it today.Since it is, spicy my husband loves it a lot.This can be made as an after school snack and you can add less spices if the kids are eating.Make this flavourful sundal and offer it to the Goddess on the last day of the festive season and invoke her blessings.


Prep Time | 480 minutes |
Cook Time | 10 minutes |
Servings |
cup
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Ingredients
- 3 tsp Coriander Seeds
- 3 tsp Channa dal
- 1 tsp pepper
- 1 tsp Jeera / Cumin
- 2 Chilly Red
- 1 cup Channa Black
- 3 tsp coconut (grated)
- 1/2 tsp mustard
- 1/2 tsp urad dal
- 1 red chilli
- 1/4 tsp asafoetida
- 1 sprig curry leaves
- to taste salt
Ingredients
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Instructions
- Soak black channa in water overnight.
- In the morning pressure cook by adding salt and water for 3 whistles.Once cooked strain it.
- In a pan add oil,mustard,urad dal,red chilli and asafoetida.
- Now add cooked channa and curry leaves.
- Dry roast the ingredients given in the to roast and grind table.
- Until brown.
- Once cooled add to the blender.
- Powder coarsely.
- Add grated coconut and spice powder.
- Mix well.
- Black Kondakadalai Sundal or Black Channa Sundal is ready for naivedhyam.
Recipe Notes
Notes
- You can replace red chilli by green chilli by tempering.
- Spice powder enhances the taste so do add it.
- Adjust the spice level as per your taste.