Chick Pea Salad – Kondai Kadalai Sundal – Kabuli Channa salad
Chick Pea salad also known as Kabuli Chana salad, Kondai kadalai sundal, Kondakadala sundal, Mookkadalai Sundal is prepared by cooking the chick peas and seasoning & flavoring it with coconut. It’s famous for its munchy texture and is the most famous beach-snack in south India. 🙂
Chick peas are a nutrient-dense food, providing rich content of protein, dietary fiber, folate and dietary minerals such as iron and phosphorus. Plus they taste fabulous and have a nutty & satisfying flavor.
Navaratri Day – 9:
Siddhidatri is the ninth form of goddess Durga. She is always in a blissful, happy, enchanting posture. She has super natural healing powers. It’s believed that Navaratri lifts the divine spirit in us and fills us with renewed happiness. (Source – Internet)
Over to Chick Pea salad – Kabuli Channa salad – Kondakadalai sunda recipe from Home-making Delight…
Chick Pea Salad Recipe – Kondai Kadalai Sundal – Kabuli Channa salad Recipe
Serves – 2-3
Chick Pea/Kabuli chana – 1 cup
Cooking Oil – 2 tblsp
Mustard seeds – 2 tsp
Urad dhal – 2 tsp
Red or Green chillies – 3
Asafoetida/Hing – 1/2 tsp
Coconut – 3 tblsp (Grated)
Water & Salt as required
Curry leaves few
Cilantro for Garnish
- Soak chick peas for a minimum of 6 hrs or overnight and pressure cook it with salt & enough water until it’s soft. Drain the water & keep it aside.
Heat oil in a pan. Add mustard seeds; Once it splutters, add urad dhal, chillies, Curry leaves and hing followed by the drained chick pea.3. Saute the dal for a minute or so and finally add the grated coconut.4. Garnish with Cilantro and serve your Chick pea salad – Channa salad – Kondai kadalai sundal hot or warm.
- Skip Step-1 if you are using canned chick peas.
You can boil the chick peas in pan but it would take very long time to get cooked.
Add finely chopped onions (also garlic) while tempering to increase the taste.
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