This kala chana sundal is a healthy, nutritious south Indian style snack. It is also prepared during festivals and offered to god as prasad (naivedyam).
½cupDry Kala chana (black chickpeas or desi chana)
1 ½cupsWaterfor pressure cooking
1tablespoonOil
½teaspoonMustard seeds
½teaspoonUrad dal (split, skinless black gram)
1Green chilichopped finely
1Dried red chilies
8-10Curry leaves
Saltto taste
2-3tablespoonsCoconut(Fresh or frozen), Grated
1teaspoonLemon juice
Instructions
Take dry black chickpeas in the colander and wash under running cold water until water runs clear. Or you can rinse them 2-3 times until the water is not cloudy anymore. Then add enough water (2-inches above) and soak.
Let it soak at least 8 hours or overnight. They get bigger in size. Discard the soaking water.
Take chana to the pressure cooker along with fresh water and boil until soft. If you press it between thumb and finger, it should mash easily. Drain the cooking water.Stovetop pressure cooker: 2 whistles on High + 30 mins on med-low.Instant pot: Manual (high pressure) 30 mins.
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter.
Then add urad dal and saute until light brown.
Then add chopped green chilies, dried red chili and curry leaves. Saute for 30-40 seconds.
Now add boiled, drained chana and salt. Mix well and cook for 2 minutes.
Now add grated coconut, mix and cook for a minute.
Lastly, add lemon or lime juice, mix and turn off the stove.
Notes
The cooking liquid (the water drained from boiled black chana) is very nutritious. Do not throw away. Use that in making dal, sambar, rasam. Or use in kneading the roti, paratha dough.
For a variation, to make kala chana sundal spicy, add a little red chili powder, coriander powder and very little crushed black pepper. It tastes too good. But traditionally the spices are not added.
Instead of adding a few different spice powders, just add sambar powder or rasam powder. That tastes fantastic.