Kondai Kadalai Sundal | Chick Peas Sundal
Kondai Kadalai Sundal / Chick Peas Sundal is a very popular offering made to god for South Indian festivals especially in Tamil Nadu. It's a vegan recipe. Various sundals can be made with different legumes or lentils like black eyed peas, sweet corn, moong beans, bengal gram.
Cook Time1 hour hr
Total Time1 hour hr
Course: dinner
Cuisine: Indian, South Indian
Diet: Vegan, Vegetarian
Servings: 8 People
Calories: 71kcal
- 1 cup Chickpeas/kondai kadalai
- 1 teaspoon Mustard seeds
- few Curry leaves
- ½ teaspoon Asafetida
- 1 tablespoon Oil
- Salt
- 2 teaspoon Kadalai paruppu/Bengal gram dal
- 1 teaspoon Coriander seeds
- 3 Red chilies
- ¼ cup Coconut grated
Wash and soak the chickpeas overnight in enough water.
Cook the soaked chickpeas with required salt in pressure cooker for up to 3 whistles. Once the steam releases, check if the chickpeas are cooked. They should not be mushy but cooked soft. Then transfer the chickpeas in a colander and let it sit until all the water drains.
Meanwhile, fry together all the ingredients mentioned above in about a teaspoon of oil and grind it in a mixer and keep aside.
In a large pan, add about 2 teaspoon of oil and add the mustard seeds. Once the seeds sputter add the curry leaves and asafetida.
Now add the drained chickpeas and mix well.
Add the ground powder and give it a good mix until the powder coats all the chickpeas evenly.
Calories: 71kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 25mg | Calcium: 16mg | Iron: 1mg