Sundal is a South Indian dish in which we use various legumes to make a stir fry, often a simple tempering with mustard, urad dal, asafoetida, curry leaves and finally some grated coconut. There are many variations in the method.
Kondakadalai Sundal or White Chickpea Sundal, prepared with boiled chickpeas, is a healthy dish and popular during Navaratri time. The main spice mix used in this preparation is called the Sundal powder and can be prepared in larger quantities and kept refrigerated. The same process of making sundal can be followed for other legumes too, if you prefer something else instead of white chickpeas.
Sundal is a classic recipe from Tamil Nadu, and is most of the times made with satvik ingredients and is without any onion or garlic in it. This is the reason it is also preferred as an apt snack or side dish during religious festivals.
Kondakadalai SundalCourse: SnacksCuisine: South IndianDifficulty: Easy
Kondakadalai Sundal or White Chickpea Sundal, prepared with boiled chickpeas, is a healthy dish and popular during Navaratri time.
- For sundal powder
Coriander seeds – 2 tsp
Chana Dal – 1 tsp
Dry Red Chilli – 1
- For sundal
Boiled chickpeas – 3 cups
Mustard Seeds – 1/2 tsp
Urad Dal – 1/2 tsp
Hing – 1/8 tsp
Dry red chilli – 1
Curry leaves – a few
Salt as per taste
Grated coconut – 2 tbsp
- Dry roast the coriander seeds, chana dal and dry red chilli on low to medium flame till fragrant. Grind this to a coarse powder and keep it aside.
- In a pan, heat oil. Add mustard seeds, urad dal, hing, red chilli and curry leaves to this and let it splutter. Add the ground sundal powder along with salt to this and fry for a couple of seconds. To this, add the cooked chickpeas and mix well. Add the grated coconut, mix and turn off the heat.