Kondaikadalai/Black Chick Peas Sundal – A Quick and Healthy South Indian Snack

     Sundal is a quintessential South Indian dish made from cooked dry beans, lentils, or pulses, seasoned with a mild tempering of mustard seeds, urad dal, curry leaves, dry red chillies, and grated coconut. This protein-packed snack is perfect for festive offerings like Naivedhyam/Prasadhams during Navratri, Vinayaka Chaturthi, or Krishna Jayanti. Besides being a devotional dish, Sundal is also a delicious side for lunch or a wholesome evening snack. If you’ve ever visited temples during festivals, you know how divine sundals can taste with the aroma of camphor, flowers, and holy offerings lingering around.

Why Sundal During Navaratri?

    During Navaratri, Sundal is not just a treat; it holds cultural significance. This dish, often offered as Naivedhyam or Prasadhams in temples, symbolizes purity and devotion. Scientifically, lentils and pulses are high in protein and fibre, making Sundal a healthy choice during fasting. The inclusion of various beans contributes to a balanced diet, providing essential nutrients needed during these festive days

Why You’ll Love This Kondaikadalai Sundal Recipe

• Quick and Easy: Prepping sundal requires minimal effort, and it comes together in under 30 minutes! 
• Versatile: Swap out chickpeas with other pulses like Green Gram, Peanuts or Horse Gram to create different variations.
• Perfect for Festivals: Ideal for festive occasions, this sundal recipe can also be made without onions for Naivedhyam.

Kondaikadalai Sundal: Your Guide to Making a Black Chickpea Festive Delight:

   This easy Kondaikadalai Sundal recipe uses Black Chickpeas (also known as Kala Chana). To prepare, I typically soak the chickpeas overnight for best results. After draining the soaking water, I cook the chickpeas in a pressure cooker until they are soft and tender. Once cooked, temper it with seasoning and there you go with a healthy and nutritious South Indian Snack.

Cooking Guide: Looking for a complete guide on How to Cook Beans, Lentils, and Pulses? Click here to learn more!

• Course: Side Dish | Healthy Snack
• Spice Level: Mild to Moderate
• Difficulty Level: Easy | Beginner-friendly
• Servings: Serves 3–4 People
• Recipe Author: SM

Total Time:

• Preparation Time: 5–10 Minutes
• Soaking Time: 8–10 Hours (Overnight Soaking)
• Cooking Time: 25–30 Minutes
  
  

  Explore a full list of Navratri Recipes for more Naivedhyam/Prasadham Recipes ideas perfect for the festive season.
  

  
  

Step-by-Step Guide on How to Make Kondaikadalai/Black Chick Peas Sundal

Ingredients for Black Kondaikadalai Sundal

To Soak and Cook

• 1/2 Cup of White Chick Peas
• 2 Cups of Water

For Tempering

• 2 Tablespoons of Oil
• 1 Teaspoon of Mustard Seeds
• 1 Teaspoon of Black Gram Dhal/Urad Dhal
• 2 Dry Red Chillies
• 2 Sprigs of Curry Leaves
• A Pinch of Asafoetida (Optional)
  
• 2-3 Tablespoon of Grated Coconut

Method:

Soaking and Cooking Chickpeas

• Soak the Chickpeas: Rinse 1/2 cup of black chickpeas and soak them in water overnight (8-10 hours). For a quicker method, soak them in boiling water for 3–5 hours.
• Cook the Chickpeas: Drain the soaking water and transfer the chickpeas to a pressure cooker with 2 cups of fresh water. Cook on high heat for 2 whistles, then lower the heat and cook for 4-5 more whistles until the chickpeas are soft.
• Drain and Set Aside: Once cooked, drain the excess water and set the black chickpeas aside.
  

Quick Tip: Avoid adding salt while pressure cooking the chickpeas to maintain their texture and flavour.

Making the Tempering

• Heat Oil: In a pan, heat 2 tablespoons of oil.
• Splutter the Spices: Add 1 teaspoon of mustard seeds and 1 teaspoon of black gram dal (urad dal). Once they splutter, toss in 2 dry red chillies, 2 sprigs of curry leaves, and a pinch of asafoetida.
• Add Coconut: Stir in 2–3 tablespoons of grated coconut and fry for a few seconds to release the flavours.

Honouring Tradition: No Onions for Naivedhyam Sundal. For those making this sundal recipe as Naivedhyam/Prasadam, remember to skip the onions for a traditional and authentic offering.

Final Assembly

• Mix the Chickpeas: Add the cooked black chickpeas into the pan, followed by a pinch of salt. Stir everything well on low heat to let the flavours blend together.
• Serve: Karuppu Kondaikadalai Sundal can be served warm or cold as a side dish, snack, or Naivedhyam.

Variations: Try using Moong Bean, Green Gram, or even Peanuts for a different variation of this sundal! Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.

Storage and Usage Tips

• Storage: Store any leftover sundal in an airtight container and refrigerate for up to 2 days.
  
• Reheating: Gently reheat in a pan or microwave before serving. Avoid reheating repeatedly to maintain freshness.

Pro Tip: For Naivedhyam/Prasadham, always prepare fresh sundals, as leftovers are not suitable for offerings.

Protein packed Evening Snack

    This Kondaikadalai Sundal recipe is a simple yet flavourful dish, perfect for festive celebrations and wholesome snacking. Whether you’re looking for a quick side dish for lunch or a healthy evening snack, this sundal ticks all the boxes!

Ready to try more temple-style recipes? Explore my South Indian Prasadam Collection and recreate the divine flavours at home.

Make Your Navratri Celebrations Special

    Looking for more festival-friendly recipes? Check out beautifully curated 9-Day Navratri Menu for a variety of delicious dishes to serve during this auspicious time. You’ll find a selection of sundals, pongal, and other sweet treats to celebrate each day of Navratri.