Friday, December 17, 2010

Blackchickpea Snack (Konda Kadalai Sundal)

Looking for a super healthy snack, low in carbohydrate, high in protein, gluten free, filling, inspite of all these good things still tastes great. Then this one is a must try for you. If you are of a South Indian (South East Asian - South Indian) then this sundal is a no big deal and you would have tasted it so many times. If not do try this out and i am sure you will be glad you did.

You can get this black chick pea, in an Asian Indian store. This is a much more nutritionally superior variety than garbanzo in terms of protein and lower in glycemic index. So if you are a carb watcher either to watch your weight or to watch your sugar level, this one will fit the bill.

Preparation Time - 10 Minutes
Cooking Time - 25 Minutes
Serves - 2


Kala Channa (Blackchick pea) - 1 Cup
Salt - 1/2 Tsp or to taste
Asafoetida - a pinch(avoid this if you are allergic to wheat)
Ginger strips - 1 inch piece (optional)


Coconut oil - 2 Tsp
Mustard seeds - 1/2 tsp
Curry leaves -1 Tbsp chopped
Curry powder - 1 Tsp or to taste
Grated coconut - 2 Tbsp
Grated or Chopped raw mango pieces - 2 Tbsp


1) Soak the kala channa over night.

2) In the morning rinse the kala channa thoroughly for few times and just add enough water to cover the surface. Add salt, asafoetida powder and ginger piece(this will help in reducing the gas when added to beans, legumes while cooking) and cook in a pressure cooker for 3 whistles and then switch off.

3) Once the pressure cooker is cooled down, take out the cooked kala channa and drain out the water and take out the ginger piece. You can use this water, ginger etc for soups, rasam etc.

4) Heat a pan, add coconut oil. Once the oil is hot add mustard seeds. After the mustard seeds stop spluttering, add curry leaves, drained kala channa and saute for 3-5 minutes. At this stage check if the salt is up to your taste, if not add little more.

5) Add the curry powder, grated coconut and saute for 2 more minutes and switch off.

6) After the sundal is cooled down little bit, add the chopped or grated mango to and enjoy.

Note - If you don't have raw mango, you can squeeze little bit of lemon juice to give a nice tangy taste.
You can also add chopped onions while sauteeing or add chopped raw onions, cucumber, cilantro lemon juice and little bit of chat masala to give a nice twist to the taste.


elle pee said...

Thanks for the recipe. I jut picked up some black chickpeas at the Indian Market-- I couldn't resist they were so small, cute and dark -- but I had no idea what I should do with them. Treat them as regular chickpeas? I love your recipe but will have to modify the tempering to my ingredients!


hip pressure cooking
making pressure cookers hip again, one recipe at a time!

Priya said...

Wat a healthy sundal, i just love it..

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