Black chickpea sundal is a delicious South Indian snack or side dish. It is made with black chickpeas (also known as kadale kalu, konda kadalai, or kala chana) and 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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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 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. Check out this recipe to make delicious kala chana curry and kala chana chaat.
Why you will love this recipe?
- Vegetarian and vegan-friendly: Kadalekalu usli is a vegetarian and vegan dish, making it suitable for individuals following these dietary preferences.
- Festive significance: Sundal or usli holds cultural and festival significance, particularly during Ganesh Chaturti and Navratri.
Ingredients
Kala chana: Also called black chickpeas or brown chickpeas, this is the main ingredient of this kala chana curry.
Herbs: For the tempering, I am using grated ginger, curry leaves, and green chili.
See the recipe card for full information on ingredients and quantities.
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
Step 2: Heat a
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.
Expert Tips
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.
When cooking black chana, use a 1:2 ratio of chana to water for soaked chana and a 1:3 ratio for unsoaked chana, with a teaspoon of salt per cup of unsoaked chickpeas. In an
Recipe FAQs
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.
More recipes using black chickpeas
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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