Name: Black Chickpeas/Kala Chana Sundal(South Indian Chickpea Stir Fry) recipe by Amrita Iyer at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 6
Ingredients: Black Chickpeas/Kala Chana 1 1/2 cups; Water to soak the chickpeas; Salt 2 tsp; Soda bicarb 2 teaspoon; For Sundal Masala :; White Sesame Seeds(Til) 1 teaspoon; Coriander Seeds(Dhaniya) 1 teaspoon; Curry Leaves 3-4; Cumin Seeds(Jeera) 1/2 teaspoon; Red Chilies 2 dried; For tempering :; Black Mustard Seeds (Rai) 1 1/2 teaspoon; Button dried red chillies (you can use other types as well) 2 – 3; Asafoetida 1 teaspoon; Curry Leaves 5 – 6; Other ingredients :; Turmeric Powder (haldi) 1 teaspoon; Freshly grated Coconut 2 tablespoon; Urad Dal 1 tablespoon; Oil (sesame/coconut/refined) as per your taste 2 tablespoon

ABOUT Black Chickpeas/Kala Chana Sundal(South Indian Chickpea Stir Fry) RECIPE

Sundal is popular for festive occasions especially when an offering is made to the Goddess Durga/Parvati and her various avatars.In Northern India there is a combo of Kale Chane – Puri which is offered to the deity and in South India the offering is in the form of this super delicious stir fry called Chundal/Sundal which is loved by all and even made as a snack sometimes.

Ingredients Serving: 6

Black Chickpeas/Kala Chana 1 1/2 cups
Water to soak the chickpeas
Salt 2 tsp
Soda bicarb 2 teaspoon
For Sundal Masala :
White Sesame Seeds(Til) 1 teaspoon
Coriander Seeds(Dhaniya) 1 teaspoon
Curry Leaves 3-4
Cumin Seeds(Jeera) 1/2 teaspoon
Red Chilies 2 dried
For tempering :
Black Mustard Seeds (Rai) 1 1/2 teaspoon
Button dried red chillies (you can use other types as well) 2 – 3
Asafoetida 1 teaspoon
Curry Leaves 5 – 6
Other ingredients :
Turmeric Powder (haldi) 1 teaspoon
Freshly grated Coconut 2 tablespoon
Urad Dal 1 tablespoon
Oil (sesame/coconut/refined) as per your taste 2 tablespoon

Instructions

Soak the Kala Chana in approximately 2 litres water for 8 hours or overnight.
Boil the Kala Chana : Put the soaked Chana in a pressure cooker and add salt and soda bicarb.Boil for 3 – 4 whistles till fork tender.Allow the pressure to release by itself and drain the Chana.
If preparing as a snack and not as an offering you can taste for salt here and add more if you want to later while cooking.Keep aside.
Prepare the Masala: Dry roast all the spices and Curry Leaves in a pan on low heat till they turn crisp and brittle.Cool and powder coarsely.Store in an airtight glass container to retain freshness and aroma.
Preparing the Chundal/Sundal: Heat Oil in a pan on medium heat and add mustard seeds and red chilies.When the seeds pop,add Urad Dal (if using) and Asafoetida.Fry on low heat till the Dal turns pink.
Now add the curry leaves and fry for 1-2 seconds.Add the boiled Kala Chana,turmeric powder and salt (if needed) and stir fry on medium heat for 3-4 minutes.
Add the grated/soaked coconut then finally add the prepared Masala Powder.Stir and toss to mix very well,cook for 1-2 minutes and take off heat.
Serve warm garnished with Curry Leaves.

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