Black Chickpea Sundal (Kadalkalu Usli)

5 from 54 votes

Black Chickpea Sundal (Kadalkalu Usli)

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). Black channa sundal is a popular dish during festivals such as Ganesh Chaturthi and Navratri. It is also a common prasadam (offering) in temples.

Cook Time40

Total Time40

Course: Salad, Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Fat, Vegan, Vegetarian

Servings:

Calories: 221kcal

Author: Shilpa Kerur

Equipment

Frying pan

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.

Notes

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.

Nutrition