Black Channa Sundal | Kondakadalai Sundal

Sundal is variety of South Indian stir fry made out of  legumes like chick peas ,groundnut , dried peas , lobia/karamani etc.
Sundal is made as an offering to the Lord on auspicious occasions like Ganesh Chaturthi,Navratri ,Satyanarayan Pooja etc.

Today's sundal recipe is a favorite of Lord Ganesha and it is always offered to him as Prasad on Ganesh Chaturthi and SankataHara Chaturthi which occurs once a month - 4th day after the Full Moon Day.

Black Channa or Konda kadalai as it is called in Tamil is very rich in protein and dietary fiber.

Preparation Time : 8-10 hrs
Cooking Time : 30 mins
Serves: 4-5
Complexity: simple

150 gms black channa / karuppu kondakadalai
3-4 tablespoons fresh grated coconut
2 green chillies
Few curry leaves
1 tsp mustard seeds
Pinch of asafoetida
Salt as needed


  • Wash and soak the chickpeas overnight or for 8-10 hrs .
  • Discard the soaked water , rinse it once and pressure cook with a little salt until it is soft and well cooked .( 5 whistles on medium flame ) 
  • If you find it uncooked you can pressure cook for another 2 or 3 whistles. 
  • Strain the water and keep the chickpeas aside.  The strained water can be used in dhall, sambar or rasam etc.
  • In a small blender, take the coconut, green chillies, curry leaves and give it a quick whip . No need to add water . 
  • In a kadai, heat the oil and splutter the mustard seeds along with asafoetida. 
  • Add in the coconut masala and give it a quick stir and add a little salt. 
  • Mix the boiled chick peas with the coconut mixture , sprinkle a little water and keep covered for 2-3 mins .
  • This step ensures that the flavor of coconut masala mixes well with the chickpeas. 
  • Turn off the stove and garnish with corriander leaves if you like. 
  • Offer to the lord as prasad and then distribute among family and friends. 

The other sundal varieties on my blog

Karamani Sundal (Lobia) 
Channa dhall sundal
Verkadalai Sundal (Peanut)