Since I’ve already rambled on and on about how much I love Navaratri, let me cut to the chase and tell y’all about another easy breezy sundal I made! This one has a couple of steps more than the kadalaiparuppu sundal, which may I tell you, is the easiest of them all! The extra step here is making a lovely, fragrant ground powder which when mixed into the sundal gives it a bit of a punch.
First, do the whole drill of soaking the chickpeas overnight, draining and cooking them blah-di-blah. This is a teeny bit cumbersome because you have to plan a whole night in advance (8-9 hours, at the very least) before making this! If you’re one of those smart people who cook legumes in bulk and freezes them, then you’re a better planner than me!
While the chickpeas are cooking (or thawing), gather up everything you need!
Dry roast some channa dal, urad dal, coriander seeds and a chilli and blitz them to a smooth powder. Your kitchen should be smelling pretty damn good by now!
In a kadhai, heat up some oil and temper it with mustard seeds, a pinch asafoetida and curry leaves (which I don’t get here). I love how asafoetida smells – it’s so very unique and has such a kick! Throw in the cooked chickpeas, the lovely powder and some salt and mix it up! Sprinkle on the coconut, toss it all together and take it off the heat!
How good does that look!
KALA CHANNA SUNDAL
Prep Time: 8-10 hours | Cook Time: 5 mins | Serves 2-3
½ cup dried kala channa (kondakadalai/ black chickpeas)
2 tbsp fresh coconut, grated
1 tsp mustard seeds
1 sprig curry leaves
1 tsp oil
A fat pinch asafoetida (hing)
Salt, to taste
1 whole dried red chilli
1 tsp channa dal (Bengal gram, split & skinned)
1 tsp coriander seeds (akha dhaniya)
1 tsp urad dal (black gram, split & skinned)
- Soak the dried chickpeas overnight in water at least twice their volume. Once plumped up, drain and pressure cook them for 3 whistles in just enough water so they are immersed. If you don’t own a pressure cooker, boil 3-4 cups of water in a large saucepan and cook the chickpeas in boiling water till tender. Drain and set aside.
- While the chickpeas are cooking, dry roast the ingredients under To Powder till they are fragrant. In a small blender jar or food processor, blitz them for a minute or so till you have a smooth powder.
- In a kadhai or medium fry pan, heat the oil and temper with the mustard seeds. Once they pop, add the asafoetida, curry leaves and sauté for a few seconds.
- Now, add the cooked chickpeas, the ground powder and salt and mix together till well combined.
- Finally add the coconut, give everything a good stir and take it off the heat. Let sit for half hour before serving (I find that the flavours are much more pronounced after a while!)
ADAPTATIONS & HACKS
- The chickpea stock is very high on nutrients, so instead of draining it off, reserve it to use in dals, gravies or soups.
- Add a ½ tsp minced ginger while tempering and garnish with chopped fresh coriander and ½ tbsp of freshly squeezed lemon juice for a nice tang!