Black chickpea sundal is a delicious and nutritious South Indian snack or side dish. It is made with black chickpeas (also known as kadale kalu, konda kadalai, or kala chana), which are a good source of protein, fiber, and iron. Black channa sundal is a popular dish during festivals, such as Ganesh Chaturthi and Navratri. It is also a common prasadam (offering) in temples.
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What is black chana sundal?
Black chickpea sundal is a popular South Indian dish made with black chickpeas, spices, and herbs. It is also known as kadalekalu usli, konda kadalai sundal, or kala chana sundal. Black chickpea sundal is typically served as a snack or light meal.
Black channa sundal is a nutritious and protein-rich snack or side dish commonly prepared during festivals, particularly Ganesh Chaturti and Navratri, as an offering to deities. It can also be offered as a "prasad" in temples in South India. It is a healthy and filling dish that is high in protein and fiber.
Why you will love this recipe?
- Nutritious and protein-rich: Kala chana, the main ingredient of black chickpea sundal, is an excellent source of plant-based protein, dietary fiber, and essential nutrients. This dish provides a healthy and filling option for those looking to incorporate more protein into their diet.
- Vegetarian and vegan-friendly: Kadalekalu usli is a vegetarian and vegan dish, making it suitable for individuals following these dietary preferences. It can be enjoyed by a wide range of people, including those with specific dietary restrictions.
- Festive significance: Sundal or usli holds cultural and festival significance, particularly during Ganesh Chaturti and Navratri. It is often prepared as an offering to deities and shared with family and friends during the festive season.
What is black chickpea (plus cooking tips)
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 is 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.
Black chickpeas are considered to have high fiber and are a good source of plant-based protein. They have a low glycemic index and help you stay full for longer. They are also considered a rich source of iron and are given to lactating mothers and young kids. Check out this recipe to make delicious kala chana curry and kala chana chaat.
Cooking them in a pressure cooker is really easy. All we need to do is soak them and pressure cook them with salt. It must be soaked overnight or at least for 3-4 hours. Once they are soaked, drain all the water and rinse them thoroughly in fresh running water.
For soaked chana, you will need 1:2 water, i.e., for every cup of soaked kala chana, use 2 cups of water. For unsoaked chana, you will need 1:3 water, i.e., for every cup of soaked kala chana, use 3 cups of water. Use one teaspoon of salt for every cup of unsoaked chickpeas.
If you are using an Instant Pot, pressure cook soaked chana for 20 minutes and unsoaked chana for 50 minutes. Do a natural pressure release. If you are using a stovetop cooker, place the cooker on high heat and let the pressure build. Then, reduce it to medium flame and cook for 3 whistles. This should take 12-15 minutes. Release the pressure naturally.
Ingredients
Kala chana: Also called black chickpeas or brown chickpeas, this is the main ingredient of this kala chana curry.
Spices: I am using whole mustard seeds, cumin seeds, and hing.
Herbs: For the tempering, I am using grated ginger, curry leaves, and green chili.
Garnish: The cooked black channa sundal is garnished with freshly grated coconut, cilantro, and lime juice (or lemon juice).
Step-by-step instructions
Step 1: Wash the black chickpeas and soak them for 7-8 hours (or overnight). Once soaked, pressure cook them using an Instant Pot or stovetop pressure cooker. They must be well-cooked but not mushy.
Step 2: Heat a frying pan or skillet and add oil. Add mustard seeds and let them splutter. Reduce heat and add cumin, curry leaves, and asafoetida. Saute for 30 seconds. Add the ginger and green chilies and stir fry for 30 seconds.
Step 3: Add the cooked chickpeas and salt. Mix well and simmer for 5-10 minutes, until the tempering is incorporated in the sundal.
Step 4: Add freshly grated coconut and mix well. Simmer for one more minute (not more than that).
Step 5: Turn off the heat. Top with lime or lemon juice and cilantro.
Useful tips
Soaking the chickpeas: Ensure that you soak the black chickpeas (kadalekalu) overnight or for at least 3-4 hours. This helps soften them and reduces the cooking time. Rinse the soaked chickpeas thoroughly before cooking.
Coconut and garnishes: Grated coconut adds a lovely texture and enhances the taste of the dish. Add it towards the end of the cooking process to prevent it from becoming too soft. Freshly grated coconut is preferable, but desiccated coconut can also be used if fresh coconut is not available. Top the sundal with fresh cilantro and lime juice for a pop of freshness.
FAQs
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, but it can still be enjoyed.
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.
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Recipe card
Black Chickpea Sundal (Kadalkalu Usli)
Equipment
Ingredients
- 1 cup black chickpea (kadale kalu)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 green chilli slit
- ¼ teaspoon asafoetida (hing)
- 1 sprig curry leaves
- ½ inch ginger (grated)
- ½-¾ teaspoon salt
- ¼ cup coconut (fresh), grated
- 2 tablespoon cilantro
- ½ lime or lemon
Instructions
Soak and boil the kala chana
- Wash the black chickpeas and soak them for 7-8 hours (or overnight). Once soaked, pressure cook them using an Instant Pot or stovetop pressure cooker. Check this section for cooking times.
Make the sundal
- Heat a frying pan or skillet and add oil. Add mustard seeds and let them splutter.
- Reduce heat and add cumin, curry leaves, and asafoetida. Saute for 30 seconds.
- Add the ginger and green chilies and stir fry for 30 seconds.
- Add the cooked chickpeas and salt. Mix well and simmer for 5-10 minutes, until the tempering is incorporated in the sundal.
- Turn off the heat. Top with freshly grated coconut, lime or lemon juice, and cilantro.
Connie says
Really enjoyed this. Such interesting flavors