Navrathri Special – Konda Kadalai Sundal – It’s one of the popular prasad that we offer to maa on Navratri days. A typical South Indian salad with cooked garbanzo beans/chickpeas tempered with mustard seeds, urad dal, curry leaves and dry red chilli and sprinkled generously with fresh shredded coconut! So healthy and nutritious! Isn’t??
This recipe is extremely simple. Just soak and cook the legume and temper it with spices and garnish it with lots of shredded coconuts. Not just chickpeas, there are lots of other legumes that can be used for preparing sundal. Some of them are Kala / black Channa, Channa dal, green gram, and raw peanuts.
Apart from normal tempering ingredients, you could also use chopped green chili if you want the salad to be spicier! Loaded with protein, it is one of the most popular South Indian guilt-free snack! I just love having my sundal with masala chai! Anyone in??
Here goes the recipe:
Ingredients:
Chickpeas/ Garbanzo beans- 1 cup
Baking soda – a pinch
Water- 3 cups
Tempering:
Oil – 2 tsp
Mustard seeds- 1 tsp
Asafoetida- a pinch
Dry red chili- 3 nos broken
Urad dal- 1 tsp
Curry leaves few
Method:
Take a bowl, add the dried beans and add water to the brim of the bowl and soak them overnight.
The next day, pressure cook the beans with a pinch of baking soda and water for twenty-five minutes till well cooked.
For the seasoning, heat oil in a tadka pan, add the mustard seeds and urad dal. Once when the seed starts to splutter add the asafoetida and curry leaves and quickly pour the takes over the cooked chickpeas. Mix in salt and garnish with fresh shredded coconut. Enjoy!
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