Kala Chana Sundal – kondai kadalai sundal
Kala Chana Sundal – kondai kadalai sundal is a side dish that serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 62 calories, 1g of protein, and 5g of fat per serving. For 39 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have salt, oil, lemon juice, and a few other ingredients on hand, you can make it. 16 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 8 hours and 40 minutes. It is brought to you by Spice Up the Curry. With a spoonacular score of 34%, this dish is not so excellent. Similar recipes include kala chana sundal, how to make kala chana sundal for ganesh chaturthi, Kala Chana Quinoa Sundal, and chana sundal , how to make chana sundal | sundal s.
Servings: 4
Preparation duration: 480 minutes
Cooking duration: 40 minutes
Ingredients:
Dry red chili – 1, broken
Fresh grated coconut – 2 tablespoons
Curry leaves – 4-5
Green chilies – 3, chopped finely
Lemon juice – 2 teaspoons
Mustard seeds – 1 teaspoon
Oil – 1 tablespoon
Salt – to taste
Urad dal (Split, skinless) – 1 teaspoon
Kala chana – 1 cup
Equipment:
pressure cooker
frying pan
Cooking instruction summary:
Wash kala chana under running water. Soak in enough water for 8 hours or overnight.To boil chana, discard soaked water and transfer soaked chana in pressure cooker, add 1 ½ cups of water. Close pressure cooker put the weight on. Cook it on high for 2 whistles then lower the heat to medium - low and cook it for another 30 minutes. Turn off the heat. Let the pressure go by itself.Heat the oil in a pan on medium heat. Once hot add mustard seeds and urad dal. Let mustard seeds pop and urad dal will get light brown,Then add broken dry red chili and curry leaves. Cook for 30 seconds.Add green chilies and boiled kala chana. Mix well.Add grated coconut, salt and lemon juice. Mix well. Cook it for 2 minutes.Serve hot, warm or cold.
Step by step:
1. Wash kala chana under running water. Soak in enough water for 8 hours or overnight.To boil chana, discard soaked water and transfer soaked chana in pressure cooker, add 1 ½ cups of water. Close pressure cooker put the weight on. Cook it on high for 2 whistles then lower the heat to medium - low and cook it for another 30 minutes. Turn off the heat.
2. Let the pressure go by itself.
3. Heat the oil in a pan on medium heat. Once hot add mustard seeds and urad dal.
4. Let mustard seeds pop and urad dal will get light brown,Then add broken dry red chili and curry leaves. Cook for 30 seconds.
5. Add green chilies and boiled kala chana.
6. Mix well.
7. Add grated coconut, salt and lemon juice.
8. Mix well. Cook it for 2 minutes.
9. Serve hot, warm or cold.
Nutrition Information:
covered percent of daily need
