Kala Chana Sundal, Sundal Recipe
by Tarla Dalal
Added to 56 cookbooks
This recipe has been viewed 24220 times
This is how South Indian love to have their chana, and it’s so tasty that everybody will enjoy it, without a doubt!
Cooked kala chana is tempered with mustard, urad dal and other traditional ingredients, and garnished with fresh and juicy grated coconut.
In the summer, you can add a few spoons of chopped raw mangoes to the Kala Chana Sundal, for a tangy twist. Similar sundals can be made with other beans too.
Have it as a snack or serve with rice to make a Main Course meal of it!
- Heat the oil in a broad non-stick pan and add the urad dal and sauté on a medium flame for 1 minute.
- When the seeds crackle, add the mustard seeds, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds.
- Add the kala chana and salt, mix well and sauté on a medium flame for 1 to 2 minutes.
- Switch off the flame, add the coconut and mix well.
- Serve hot.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.