Imagine a mouthwatering South Indian snack that's not just delicious, but also packed with protein and bursting with traditional flavors. Kala Chana Sundal Kondai Kadalai Sundal is more than just a recipe—it's a culinary journey that transforms humble chickpeas and peanuts into a tantalizing treat that will transport you straight to the vibrant streets of Tamil Nadu. Whether you're a health-conscious foodie or an adventurous cook looking to explore authentic Indian cuisine, this recipe promises to be your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup kala chana (black chickpeas), soaked
- 1 cup kondai kadalai (raw peanuts)
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 green chilies, chopped
- Salt to taste
- Fresh coconut for garnish
Instructions
- Begin by soaking 1 cup of kala chana (black chickpeas) in water for at least 6-8 hours or overnight. This will help soften the chickpeas and reduce cooking time.
- After soaking, drain the kala chana and rinse them under running water. Set them aside.
- In a separate bowl, take 1 cup of kondai kadalai (raw peanuts) and rinse them as well. If desired, you can soak the peanuts for about 1 hour to soften them, but this is optional.
- In a pot, add the soaked kala chana along with enough water to cover them. Bring to a boil, then reduce the heat and let it simmer until the chickpeas are tender, which should take about 15-20 minutes. You can also use a pressure cooker to speed up the process; cook for about 2 whistles.
- While the kala chana is cooking, heat 1 tablespoon of oil in a pan over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds and let them splutter.
- Next, add 1 teaspoon of urad dal to the pan and sauté until it turns golden brown. This should take about 1-2 minutes.
- Add the chopped 2 green chilies to the pan and sauté for another minute to release their flavor.
- Once the kala chana is cooked, drain any excess water and add the chickpeas to the pan with the spices. Stir well to combine.
- Add the rinsed kondai kadalai (peanuts) to the mixture and season with salt to taste. Stir everything together and cook for an additional 3-4 minutes, allowing the flavors to meld.
- Remove the pan from heat and garnish the dish with freshly grated coconut for added flavor and texture.
- Serve the Kala Chana Sundal Kondai Kadalai Sundal warm as a snack or as a side dish with rice or roti. Enjoy!
Tips
- Soaking is crucial: Always soak chickpeas and peanuts beforehand to ensure tender, easily digestible legumes.
- Use fresh ingredients: Fresh green chilies and coconut make a significant difference in flavor.
- Control your spice level: Adjust green chilies according to your heat tolerance.
- Watch the mustard seeds: They should splutter but not burn, which can make the dish bitter.
- Don't overcook the chickpeas: They should be tender but not mushy.
- For a protein-packed meal, serve with a side of yogurt or as a quick lunch option.
- Can be stored in the refrigerator for 2-3 days, making it a great meal prep option.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
