Kondakadalai sundal recipe is one of the sundal recipes that is prepared during navrathri.Kondakadalai sundal is also prepared on ganesh chathurthi. A sundal is basically a legume/lentil ,boiled and sauteed with tempering.Since we prepare sundal during festivasla,these are mainly no-onion garlic recipes,coming to this kondakadalai sundal recipe,there are two types of kondakadalai,white and black.While karuppu kondakadalai (black channa) sundal is prepared on Saraswathi poojai (9th day of navarathri),we make this chickpeas sundal,the one I am blogging today on any one day of navarathri. As you all know Kondakadalai is rich in protein which is vital for growing kids and toddlers,such sundal recipes will be a very tasty and healthy snack for them,as these are very easy to pick and eat,these will also be a great finger food for toddlers (you will have to make sure that your toddler can eat these safely before feeding). If you are preparing this on normal days you can add sliced onion,ginger garlic paste but even without onion this kondakadalai sundal recipe tastes absolutely delicious. Coconut is the main ingredient in this sundal,it adds a very mild sweetness and a nice texture to this otherwise plain recipe.
Read some health benefits of chickpeas here
Here is how to make kondakadalai sundal recipe-step by step
1.Soak the chickpeas in water for 8 hours(overnight)
2.Drain the water and pressure cook with little salt until it is soft and cooked (4 whistles)
Drain and set aside
3.Heat 3 teaspoons oil in a kadai and temper with mustard,urad dal,asafoetida,curry leaves,green chillies.
4.Add the drained chickpeas and mix well.
5.Adjust salt and saute for 5-6 minutes
6.Add the grated coconut and mix well.Serve hot.
Kondakadalai sundal recipe card below:
- 1 cup dried chickpeas
- 2 green chillies
- 10-12 curry leaves
- 1/4 teaspoon asafoetida
- 1 teaspoon urad dal
- 1/2 teaspoon mustard seeds
- 1/4 cup grated coconut
Soak the chickpeas in water for 8 hours(overnight)
Drain the water and pressure cook with little salt until it is soft and cooked (4 whistles). Drain and set aside
Heat 3 teaspoons oil in a kadai and temper with mustard,urad dal,asafoetida,curry leaves,green chillies.
Add the drained chickpeas and mix well.
Adjust salt and saute for 5-6 minutes
Add the grated coconut and mix well.Serve hot.
1.You can use black chickpeas instead of white ones,but black chickpeas takes some more time to cook than white.
2.You can use dried red chillies instead of green chillies
3.You can add crushed ginger along with green chillies