Kondakadalai Sundal

Name: Kondakadalai Sundal
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup black chickpeas (dried, soaked overnight); 3 cup water (for pressure cooking); 0.5 tsp salt; 2 tsp oil; 0.5 tsp mustard seeds; 1 tsp urad dal; 2 pcs dried red chili (broken in half); 1 pinch asafoetida; 10 pcs curry leaves; 0.25 cup coconut (fresh, grated); 1 tsp lemon juice

RATING

4.4/5(72)

TASTE SCORE

6/10

A simple South Indian chickpea sundal with soft black chickpeas, crackled mustard seeds, curry leaves, and fresh coconut. It is lightly spiced, satisfying, and perfect as a snack, prasad, or side dish.

PREP

15m

COOK

25m

SERVES

1 KATORI

193 cal

SERVINGS

METHOD · 6 STEPS

prep · ~480 min
Soak the chickpeas.
Rinse the black chickpeas well and soak them in plenty of water overnight or for at least 8 hours.
pressure cook · ~25 min
Pressure cook the chickpeas until tender.
1.Drain the soaked chickpeas and add them to a pressure cooker with 3 cups water and salt.
2.Cook on medium heat for 5 to 6 whistles until the chickpeas are soft but still hold their shape.
3.Let the pressure release naturally, then drain any extra water.
TIPDo not overcook the chickpeas or the sundal will turn mushy while tossing.
temper · ~3 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili, asafoetida, and curry leaves and fry for a few seconds until fragrant.
TIPKeep the heat moderate so the urad dal turns golden without burning.
saute · ~3 min
Toss the chickpeas with the tempering.
Add the cooked chickpeas to the pan and toss well for 2 to 3 minutes so the seasoning coats them evenly.
mix · ~1 min
Finish with coconut and lemon juice.
Turn off the heat, add grated coconut and lemon juice, and mix gently.
serve
Serve warm or at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the black chickpeas for a full 8 hours so they cook evenly and stay creamy inside.
2
Cook the chickpeas until tender enough to bite easily, but not so soft that they split while tossing.
3
Drain the cooked chickpeas well before adding to the tempering, or the sundal can turn wet instead of fluffy.
4
Let the mustard seeds fully splutter before adding urad dal, so the tempering develops its proper nutty aroma.
5
Add the grated coconut only after switching off the heat to keep its fresh sweetness and soft texture.
6
Stir in the lemon juice at the end, away from direct heat, so the bright tang stays noticeable.
7
If making ahead for prasadam or a snack box, keep the coconut separate and mix it in just before serving.