To view the collection of recipes for NAVARATHRI, Click HERE
http://www.kuzhalisamaiyalarai.in/2017/09/konda-kadalai-black-chickpeas-channa.html http://www.kuzhalisamaiyalarai.in/2017/09/mint-and-coriander-flavoured-peas.html http://www.kuzhalisamaiyalarai.in/2017/09/vada-paruppu-paasi-paruppu-sundalmoong.html http://www.kuzhalisamaiyalarai.in/2017/09/lemon-rice-recipeelumichai-satham-rice.html http://www.kuzhalisamaiyalarai.in/2017/05/puli-satham-puliodharai-puliogare.html http://www.kuzhalisamaiyalarai.in/2017/09/coconut-rice-thengaai-satham-recipe.html http://www.kuzhalisamaiyalarai.in/2017/09/green-gram-sweet-sundal-sweet-payaru.html
href= http://www.kuzhalisamaiyalarai.in/2017/09/kalkandu-sugar-candy-pongal-kalkandu.html http://www.kuzhalisamaiyalarai.in/2017/01/akkaara-adisalakkara-vadisal-sweet-milk.html http://www.kuzhalisamaiyalarai.in/2017/05/almond-milk-kesari-how-to-make-milk.html http://www.kuzhalisamaiyalarai.in/2017/07/wheat-rava-kesari-broken-wheat-kesari.html http://www.kuzhalisamaiyalarai.in/2017/09/green-gram-spicy-sundal-pacha-payaru.html http://www.kuzhalisamaiyalarai.in/2017/09/aval-kesari-pohaflattened-rice-kesari.html

KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR


KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR

Sundal is a healthy as well as tasty snack which is popular in south india. There are variety of sundals we can prepare using the whole dhals/grains such as peas, channa dhal, etc.

Navarathri , one of the big festivals celebrating in india. For navarathri, we keep golu and prepare neivethiyams daily. Sundal is the one which is preparing widely for navarathri pooja. So planned to post few sundal recipes here. 
KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR
Please check the below link for other sundal recipes here in my blog

Today am sharing the recipe of kondaikadalai(Black Chickpeas) sundal with a twist of cumin flavor, yes, am sure it is definitely differ in taste than our regular sundal.

OK, now let’s move on to this recipe.

KONDAI KADALAI SUNDAL
SOAKING TIME: 8 HRS | PREPARATION TIME: 5 MINS | COOKING TIME: 20 MIN


KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS

INGREDIENTS:
                                    1 cup Black Chickpeas
                                    ¼ cup grated coconut
                                    1 1/2 teaspoon cumin seeds
                                    1 red chilli
                                    Water as needed
                                    Salt to taste
                        To temper:
                                    1 tablespoon oil
                                    1 teaspoon mustard seeds
                                    1 teaspoon urad dhal
                                    ½ teaspoon asafetida
                                    Few curry leaves
                                   
PREPARATION:
Wash the black chickpeas and soak in water for minimum 8 hours.
Grind the red chillies, cumin seeds, coconut and a pinch of salt (just for the masala only) into coarse powder without adding water.

METHOD:
Pressure cook the chickpeas and cook until soft along with salt.
Then drain the water and set aside.
In a pan add oil and let it heat. Then add the mustard seeds, and wait till it splutters.
Then add the urad dhal and sauté. Then add the asafetida, and curry leaves and sauté for few seconds.
The add the boiled channa and the ground masala.
Saute them for few minutes till the moisture is fully goes.
Remove from heat and serve hot!!!

NOTES:
Cooking the channa till soft is important for a tasty sundal, but be careful while pressure cook, don’t make it mushy by over cooking.
You can use the same recipe to make peas sundal also, just replace channa with green peas.
You can increase the cumin seeds by 1 more teaspoon for strong cumin flavour.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 Wash the black chickpeas and soak in water for minimum 8 hours.

Grind the red chillies, cumin seeds, coconut and a pinch of salt (just for the masala only) into coarse powder without adding water.

KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR


KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR

KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR

Pressure cook the chickpeas and cook until soft along with salt. 
Then drain the water and set aside.

KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR

KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR
In a pan add oil and let it heat. Then add the mustard seeds, and wait till it splutters.

Then add the urad dhal and sauté. Then add the asafetida, and curry leaves and sauté for few seconds.

KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR


KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR

The add the boiled channa and the ground masala.
KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR

Saute them for few minutes till the moisture is fully goes.
Remove from heat and serve hot!!!
KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR
KONDA KADALAI (BLACK CHICKPEAS/ CHANNA) SUNDAL- SPICY SUNDAL WITH CUMIN FLAVOUR



Do try this recipe and please don’t forget to give your feedback in comments.

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