Black Channa Sundal or Black Chickpeas Coconut Salad is a healthy and Protein-Rich Spicy Indian Salad made with black chickpeas , coconut and a spice garnish.
As you all know, The Navratri season has started, and what is Navaratri without Sundal right . Today's recipe is going to be a healthy and protein rich sundal with Black Chickpeas or Kala channa.
Channa Sundal is an important dish during Ganesh Chaturthi or Navaratri. Both White Channa and Black Channa are served during the festival however Black Channa/Kala Channa is more healthy and it is rich in protein. After adding all calories with the sweets try this healthy snack as well.
What is Sundal
Sundal is nothing but an Indian Legume or Lentil Salad prepared as an evening snack or sometimes as an offering for god during Festivals.
The most popular Sundal are the ones made with White or Black channa, Green Peas Sundal. The beach style Sundal is also a popular one.
Black Channa Sundal with Sundal Podi:
There are two ways of prepareing the sundal. Technically not just two ways but most popular two wasy are .
Cooking the beans and then we use a tempering with mustard, Cumin, Hing, Coconut, and Channa or Urad Dal. It is the common and simpler version
Another one is the one using Sundal podi. Plus the usual tempering.
Sundal podi is a dry spice mix prepared and that can be mixed with sundal for a nice flavor. I have already shared the detailed recipe.
Variations in Black Chickpeas Sundal
Today i have used garnished Black Chickpeas Sundal with Sundal Podi .But you can simply leave it and use grated coocnut and serve the sundal.
FEW SUNDAL RECIPES I HAVE POSTED IN BLOG:
Black Channa Sundal Video :
How to prepare Black Channa Sundal ,With step by Step pictures:
- Soak Kala channa overnight or about 8 hours and then in a pressure cooker add in the soaked Kala Channa, Salt and then add in necessary water and Pressure cook for about 4 whistles or till done.
2. Once the pressure gets released by itself open the cooker and drain the Kala channa from the water and set aside.
3. In a Kadai/Pan add in oil once it heats up add in Mustard seeds, Cumin Seeds
4. Next add in Urad Dal once they turn golden brown add in Dry Red Chilli and Curry Leaves
5. Next add in the hing and once the seasoning gets mixed add in the cooked Black Channa and mix well. Add in Salt to taste
6. Next add in 1.5 to 2 tbsp of Sundal podi and mix well
7. Finally add in the freshly grated coconut and then mix well. Black Channa Sundal is now ready. Serve hot.
Black Channa Sundal | Kala Channa Sundal
Ingredients
- 1 cup Black Chickpeas
- ¼ cup Grated Coconut
- 2 cups Water to pressure cooker
- 1.5 tbsp Sundal Powder Use upto 2 tbsp as per your taste
To Temper:
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tbsp Urad Dal
- 3 Dry Red Chilli
- 1 spring Curry Leaves
- Hing a pinch
- Salt as needed
Instructions
- Soak Kala channa overnight or about 8 hours and then in a pressure cooker add in the soaked Kala Channa, Salt and then add in necessary water and Pressure cook for about 4 whistles or till done.
- Once the pressure gets released by itself open the cooker and drain the Kala channa from the water and set aside.
- In a Kadai/Pan add in oil once it heats up add in Mustard seeds, Cumin Seeds, Hing, and Urad Dal once they turn golden brown add in Dry Red Chilli and Curry Leaves once the seasoning gets mixed add in the cooked Black Channa and mix well.
- Add in Salt and then add in 1.5 to 2 tbsp of Sundal podi and mix well
- Finally add in the freshly grated coconut and then mix well. Black Channa Sundal is now ready. Serve hot.
Video
Notes
- Keep a check on adding the Salt as we add Salt twice while cooking the Black Channa and while tempering.
- Make sure the Channa doesn’t get mashed while cooking.
- Channa Dal can also be added while tempering.
- So many variations can be made to this Channa Sundal however this is one simple and easy version.
- You can also skip adding the Sundal podi if you prefer it simple.
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