Black Chickpea Sundal (Kadalekalu Usli)

Kala chana literally translates to black chickpeas. This name can be somewhat inaccurate as they are actually brown or reddish-brown in color. They are a variety of garbanzo beans that are native to the Indian subcontinent. Black chickpeas are also called whole Bengal gram or desi chana. They are smaller than white chickpeas and have tougher skin.

Yes, you can use canned chickpeas as a substitute for dried chickpeas in black chickpea sundal. Canned chickpeas have already been cooked and are ready to use, which saves you time. However, keep in mind that canned chickpeas tend to be softer than freshly cooked ones. Rinse and drain the canned chickpeas before using them in the recipe. Adjust the cooking time, as you will only need to heat them through and allow them to absorb the flavors of the tempering and spices. While canned chickpeas work well in a pinch, some prefer the texture and taste of freshly cooked chickpeas.

To store leftover black chickpea sundal, allow it to cool completely before transferring it to an airtight container. Place the container in the refrigerator and store it for up to 3-4 days. Reheat the sundal on the stovetop or in the microwave until it is warmed through. Adding a splash of water or a drizzle of oil can help prevent it from drying out during reheating.

While it is possible to freeze chickpea sundal, it is not the ideal option as the texture and taste may be affected. The moisture content in the dish can cause the chickpeas to become soft and mushy upon thawing. If you still want to freeze it, allow the sundal to cool completely, transfer it to an airtight freezer-safe container or freezer bags, and label them with the date. Consume within 1-2 months for the best results. Thaw the frozen sundal in the refrigerator overnight and reheat it gently on the stovetop or in the microwave, adding a little water or oil to retain moisture. Keep in mind that the texture may not be the same as freshly made.

Yes, you can use white chickpeas (also known as Kabuli chana) or other legumes as a substitute for black chickpeas in the sundal. While the choice of legume may alter the flavor, the overall concept of making sundal remains the same. White chickpeas have a milder taste compared to black chickpeas, so adjust the seasoning and spices accordingly. Other legumes such as red kidney beans, black-eyed peas, or lentils can also be used to create variations of sundal. Soaking and cooking times must be adjusted depending on the legume.