Kara Kondakadalai Sundal, also known as Chickpeas Masala Sundal, is a mouthwatering South Indian snack that effortlessly combines the wholesome goodness of chickpeas with a compelling blend of spices. This dish is a popular choice during festivals, as an evening snack, or even as a side dish to complement your meal.
The heart of this recipe lies in the masala. Coriander seeds, dry red chillies, black peppercorns, and urad dal are roasted to perfection, releasing their aromatic essence. Once they cool down, these spices are ground into a fine powder, ready to infuse the chickpeas with their rich flavours.
To prepare the chickpeas, start by soaking them for 4 to 6 hours or overnight, ensuring they become tender when cooked. Pressure cook the chickpeas until they are soft and ready for the masala infusion.
In a separate pan, heat some oil and add mustard seeds, urad dal, dry red chillies, and curry leaves. This tempering infuses the dish with an irresistible aroma. Then, combine the cooked chickpeas, grated coconut (if you desire an extra layer of creaminess), and the ground masala. Stir well and let the flavours meld together for a few minutes.
Kara Kondakadalai Sundal is ready to serve hot and fresh. It’s a delightful snack that boasts a perfect balance of spice and flavour, making it a hit for adults and kids.
Kara Kondakadalai Sundal Chickpeas Masala Sundal
Kara Kondakadalai Sundal (Chickpeas Masala Sundal)
Ingredients
- 1 cup White Chickpeas (Vella Kondakadalai, soaked)
- Salt (to taste)
- 1 Dry Red Chilli
- A few Curry Leaves
- Oil (for cooking)
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Coconut (grated (optional))
For the Masala:
- 3 tsp Coriander Seeds
- 3 to 4 Dry Red Chillies
- 1/2 tsp Black Peppercorns
- 1 tsp Urad Dal
Instructions
- Heat a little oil in a pan.
- Roast the masala ingredients (coriander seeds, dry red chilies, black peppercorns, and urad dal) until they turn fragrant. Grind them into a fine powder once they cool.
- Pressure cook the soaked chickpeas until they become soft, usually one whistle is sufficient.
- Heat a little oil in another pan. Add mustard seeds, urad dal, dry red chili, and curry leaves. Sauté for 30 to 50 seconds.
- Add the cooked chickpeas, grated coconut (if using), and the ground masala to the pan.
- Stir well and cook for 3 to 4 minutes, allowing the flavors to meld.
- Remove from heat and serve Kara Kondakadalai Sundal hot.
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Frequently Asked Questions (FAQ):
Can I use canned chickpeas instead of soaking and cooking them?Â
While it’s convenient to use canned chickpeas, the freshly cooked ones tend to absorb the flavors better. If you’re in a hurry, canned chickpeas can be used, but try to rinse them thoroughly to remove excess salt.
Is Kara Kondakadalai Sundal spicy?Â
Yes, this dish has a spicy kick to it due to the red chilies and black peppercorns in the masala. Adjust the spice level to your liking by varying the quantity of these ingredients.
What are some serving suggestions for this snack?Â
Kara Kondakadalai Sundal is a fantastic snack on its own. It pairs beautifully with a cup of hot tea or as a side dish for rice-based meals like Lemon Rice or Coconut Rice.
