Konda Kadalai Sundal | Channa sundal| Chickpea Popper

Sundal aka this chickpea popper is one of the popular street snack  and festival favorite. One of the easiest recipes to cook, served warm with a cup of tea and coffee makes a healthy and quick snack for any weekday or weekend evening.

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Normally channa has to be soaked overnight or at-least 6-8 hrs for soft , melt in the mouth sundal. Once soaked for long they are boiled with some salt. With prepared and canned chickpeas readily available its even more accessible and easy to prepare. But I prefer to soak my own as the sodium content is high in the canned beans.

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This is one of those late posts from the Navarathri time. For 9 days different types of Sundals are made and is offered as parasadm. It is also customary to visit friends and relatives homes to see the golu.

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As kids it was fun to collect different kids of sundals made in different houses. Sundal can be made with whole moong dal, dired green or white peas, peanuts, black eye beans, rajma etc… some days call for sweet sundal. But the kondakadalai sundal has a special place.

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Konda Kadalai Sundal | Chickpea Popper

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients:

2 cups soaked Garbanzo beans
Green chillis – 1-2 slit
Grated Coconut 1/4th cup
Ginger (optional) –  small piece
salt to taste
1 tsp mustard seeds
1/2 tsp turmeric powder
oil as needed ( usually  about 1 to 2 tbs should be good)
curry leaves  few strands
Hing- Asafoetida a pinch

Method:

  1. Soak Grabanzo beans for 6-8 hours or overnight in a large bowl. Make sure to add about twice the amount of water as the beans doubles in size.
  2. Once done add it in a cooker with some salt and cook it in little water for couple of whistles. if in IP cook for 12 to 15 minutes in pressure mode.
  3. After the pressure subsides open the cooker and check if the garbanzo beans are cooked till soft i,e when pressed with hand it should easily mash.
  4. Now in a pan add oil and let it heat. Once hot add mustard seeds and let it splatter.
  5. Add in the Urad dal, once it turns golden brown add the Green chilies, turmeric and Asafoetida.
  6. Let it roast a bit and then add in the cooked and drained Garbanzo beans. Add more salt if needed at this point.
  7.  Give it a good mix and let it cook for 3-4 minutes so it can take in all the spice and flavors.
  8. Add in the grated coconut in the end and give a quick stir and turn off the stove.
  9. Sundal is ready to munch!

Tried this recipe? Tag @amoscookbook on Instagram and hashtag it #amomscookbook

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