Kala Chana Sundal Recipe (How to Make Kondai Kadalai Sundal)
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Kala Chana Sundal Recipe (How to Make Kondai Kadalai Sundal)

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine South Indian, Tamil
Prep Time 8 hours
Cook Time 40 minutes
Total Time 8 hours 40 minutes
Servings 2 servings
Calories 278kcal
Author Kanan


  • ½ cup Dry Kala chana (black chickpeas or desi chana)
  • 1 ½ cups Water for pressure cooking
  • 1 tablespoon Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Urad dal (split, skinless black gram)
  • 1 Green chili chopped finely
  • 1 Dried red chilies
  • 8-10 Curry leaves
  • Salt to taste
  • 2-3 tablespoons Coconut (Fresh or frozen), Grated
  • 1 teaspoon Lemon juice


Pressure cooking kala chana:

  • Wash and soak the kala chana in water for 8 hours or overnight.
  • Then discard the soaking water. Take chana and fresh 1 ½ cups of water into pressure cooker, cover with lid and put the weight on.
  • Cook them for 2 whistles on high + 30 minutes on low-medium heat. Once pressure releases naturally then open the lid and drain the cooking liquid.

Making Kala chana sundal recipe:

  • Heat the oil in a pan on medium heat. Once hot, add mustard seeds.
  • Once they pop, add urad dal and saute till they are golden brown in color.
  • Now add chopped green chili, dried red chili and curry leaves, saute for 30-40 seconds.
  • Mix in boiled chana and salt, cook for 2 minutes.
  • Now add grated coconut, mix and cook for a minute.
  • Turn off the stove and lasting add lemon juice.


Calories: 278kcal | Carbohydrates: 32.6g | Protein: 10.4g | Fat: 12.6g | Saturated Fat: 3.4g | Cholesterol: 0mg | Sodium: 611mg | Potassium: 484mg | Fiber: 9.8g | Sugar: 6g
*Nutrition information is a rough estimate for 1 serving
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