Kondakadalai Sundal
A classic South Indian snack made with tender black chickpeas, tempered with mustard seeds and curry leaves, and finished with fresh coconut. It's a healthy, protein-packed dish often enjoyed during festivals.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Cook the Chickpeas
- b.Rinse the dry black chickpeas thoroughly. Soak them in ample water for at least 8 hours or overnight. Soaking time is not included in the prep time.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 1 tsp of salt.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes after the first whistle. The chickpeas should be tender enough to be mashed with your fingers but still hold their shape.
- e.Allow the pressure to release naturally. Drain any excess water from the cooker and set the cooked chickpeas aside.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a heavy-bottomed pan (kadai) over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- d.Add the urad dal and sauté for about 1 minute until it turns a light golden brown. Be careful not to burn it.
- e.Add the broken dried red chilies and fresh curry leaves. Sauté for another 30 seconds until the leaves turn crisp and aromatic.
- f.Finally, sprinkle in the asafoetida and give it a quick stir for a few seconds.
- 3
Step 3
- a.Combine and Finish the Sundal
- b.Carefully add the cooked and drained chickpeas to the pan with the tempering.
- c.Gently toss everything together to ensure the chickpeas are evenly coated with the spices.
- d.Sauté for 2-3 minutes, allowing the chickpeas to absorb the flavors of the tempering.
- e.Add the fresh grated coconut and mix well to combine.
- f.Cook for one final minute, then turn off the heat.
- 4
Step 4
- a.Serve
- b.Serve the Kondakadalai Sundal warm as a nutritious evening snack, a side dish with a meal, or as a festive offering (prasadam).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chickpeas overnight is crucial for even cooking and better digestion.
- 2Do not overcook the chickpeas. They should be soft but not mushy, retaining a slight bite.
- 3Freshly grated coconut offers the best flavor and texture. Frozen grated coconut can be used after thawing, but avoid dry desiccated coconut.
- 4For a spicier version, add one or two slit green chilies along with the dried red chilies.
- 5If you forget to soak the chickpeas, you can use canned black chickpeas. Rinse them well and skip the pressure cooking step.
- 6A pinch of turmeric powder can be added with the asafoetida for a nice yellow hue.
Adapt it for your goals.
Tangy Twist
Squeeze a teaspoon of fresh lemon or lime juice over the sundal just before serving for a bright, zesty flavor.
Vegetable MedleyVegetable Medley
Add 1/2 cup of finely chopped raw mango, carrots, or cucumber along with the coconut for a refreshing crunch and added nutrients.
Protein BoostProtein Boost
Mix in 1/4 cup of boiled peanuts or other cooked legumes like green gram (moong) for varied texture and more protein.
Different LegumesDifferent Legumes
This recipe works well with other legumes like white chickpeas (kabuli chana), kidney beans (rajma), or black-eyed peas (lobia). Adjust cooking times accordingly.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are an excellent source of protein, which is essential for muscle repair, growth, and overall body function. This makes sundal a fantastic snack for vegetarians, vegans, and anyone looking to increase their protein intake.
High in Dietary Fiber
The high fiber content from chickpeas supports a healthy digestive system, aids in regular bowel movements, and helps you feel full longer, which can assist with weight management. It also helps in maintaining stable blood sugar levels.
Supports Heart Health
This dish is naturally low in saturated fat and is cholesterol-free. The fiber, potassium, and magnesium in chickpeas contribute to cardiovascular health by helping to manage blood pressure and cholesterol levels.
Packed with Essential Minerals
Black chickpeas are a good source of important minerals like iron, which is crucial for preventing anemia; manganese, an antioxidant; and magnesium, which is vital for bone health and nerve function.
Frequently asked questions
Yes, it is a very healthy dish. It's rich in plant-based protein, dietary fiber, and essential minerals from the black chickpeas. The tempering uses minimal oil and healthy spices, making it a nutritious and wholesome snack or side dish.