Black Chana Masala Sundal|Sundal Recipes

Chana Masala Sundal| Kondakadalai sundal| Kala Chana Masala Sundal| Chickpes masals sundal is an easy to make spicy variation to the plain sundal with coconut. Sundal Masala adds more flavour and a fresh taste with a  totally different dimension to the dish. Tastes amazing and the leftovers could be used as a side dish for rice as it is bit spicy as well.This same recipe can be followed for the white chana too.

As i said in my earlier post I learnt this masla sundal recipe from my neighbour Uma Bala. I used to clarify my doubts in the tamil cuisine with her. Her tip on this sundal masala which could be used to make variety rice with capsicum, brinjal, beans..etc like veggies on the vrat days without onion, or garlic.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Tamil
Serves:4

INGREDIENTS:
Chana (black|white)-1 cup
Salt- to taste
Coconut, grated- 2-3 tablespoons

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal/ Ulunthu- 1 teaspoon
Dry red chillies, broken- 2
Curry leaves- 2 strands
Hing/ Kayam- pinch

For Masala:
Dry red chillies- 2
Chana Dal- 1 teaspoon
Coriander seeds- 1 teaspoon

PROCEDURE:

• If you like to prepare masala sundal, roast the dry red chilies chana dal and coriander seeds till golden brown; coarsely powder in a blender jar; set aside.(skip this step for plain sundal)

• Soak the black chana overnight or minimum 6 hours. Pressure cook them with some salt for 3-4 whistles. Once the pressure releases open the cooker and drain the excess water.
• Heat oil in a pan and add the mustard seeds with urad dal; once the mustard seeds splutters and the urad dal tuns golden add the broken dry red chillies, curry leaves and hing.

• Now add the ground powder and mix in that oil to cook for a second.
• Add the cooked black chana and salt if required. 

• Finally add the grated coconut and mix well before switching off the gas.

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Chana Sundal| Kondakadalai Sundal| Vinayaka Chaturthi Recipes

Chick pea sundal is an easy to make snack and also an essential item for Ganesh Chaturthi. It is a quick, healthy nutritious evening snack for the school going kids. I used to send this for my sons snack box one in a while.
I have already shared some of the sundal recipes Sweet corn sundal, Kollu sundal will share some moresundal recipes when i get time.

Preparation Time: 2 minutes
Cooking Time: 15 minutes
Cuisine: Tamil
Serves: 1 cup

INGREDIENTS:
Chickpeas| White Chana - 1 cup
Salt -to taste

To temper:
Oil - 2 teaspoons
Mustard seeds - 1/2 teaspoon
Urad dal -1/2 teaspoon
Dry Red chilli , broken- 3
Curry leaves – 2 strands

Coconut, grated - 2 tablespoons

PREPARATION:

• Soak the chickpeas over night in enough water to submerge for over night or minimum of 6 hours.
• Pressure cook the chana with enough salt for about 3 whistles.
• Heat oil in a pan and add the mustard seeds, urad dhal and red chillies. 

• Once the mustard seeds start to splutter and the colour of the urad dhal turns golden add the curry leaves.
• Once the curry leaves turn crisp, add coconut and the cooked drained chickpeas and salt if required and mix well.

•  Once the whole mixture get heated up turn off the heat and serve hot.

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Beetroot Hummus

Beetroot Hummus| Pink Hummus is another healthy variant to the plain hummus with the added beetroot  providing a vibrant colour and of course more of nutrients to the hummus. Kids love to eat this hummus as it is absolutely colourful and attractive.

Beetroot gives mild sweetness to this hummus so add in some chilli powder or paprika while grinding or you could add chilli flakes while serving to balance the sweetness. This goes well with crackers, bread toast and pita bread or any flat bread. You could use this as a dip for any vegetable platter.

Preparation time: 5 minutes
Cooking time: 15 minutes
Cuisine: Egyptian
Serves: 1 and 1/2 cups

INGREDIENTS:
Beetroot-2 small (or) Large-1
Chickpeas/ chana, dried/tinned- 1 cup
Garlic cloves-3 big
Tahini sauce/ sesame paste- 1 and 1/2 tablespoons
Lemon juice- a squeeze
Olive oil- 3 tablespoon
Salt- to taste
Chilli flakes- big pinch

PROCEDURE:

• If you plan to use dried chickpeas, soak the chickpeas for 6 hours or overnight and pressure cook with some salt for about 3 whistles. Once the pressure releases, open the pressure cooker and allow to cool.

• Pressure cook the beetroot for four to five whistles till soft. Once the pressure releases open the pressure cooker, remove the beetroot and allow to cool. Peel the beetroot using a knife and chop them into small pieces.
• In a blender jar or food processor add the chopped beetroot, drained chickpeas, garlic cloves, tahini sauce, lemon juice and olive oil. Blend well to make a smooth paste. Add little chickpea cooked water if you find difficulty while grinding.

• Transfer the hummus on a bowl and make a depression inside using the backside of the spoon and drizzle with olive oil and sprinkle chilli flakes on top.
• Serve with pita bread, vegetable platter, crakers or tortilla chips.
• Refrigerate immediately after preparation.

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Avocado Hummus

Hummus or Houmous is an Egyptian dip or spread made from cooked and pureed chickpeas with tahini, olive oil ; flavoured with garlic or lemon. Nowadays there are many variations created by innovation with various colour and flavour. I have already shared normal hummus with garlic, and another variation Roasted bell pepper hummus in my blog earlier. Will share other variations soon.

Avocado hummus gets green colour from the avocados and tastes really nice and slightly creamy. It adds more nutrition to the hummus and adds volume too. Easy to prepare dip for a vegetable platter or tortilla chips or crackers. Best spread for any flat breads like Khubz or Pita bread. You could spread this hummus inside the flat bread and fill with chopped vegetables of choice or cooked meat or salads.

Preparation time: 5 minutes
Cooking time: 15 minutes
Cuisine: Egyptian
Serves: 1 and 1/2 cups

INGREDIENTS:
Ripe Avocado-2
Chickpeas/ chana, dried/tinned- 1 cup
Garlic cloves-3 big
Tahini sauce/ sesame paste- 1 and 1/2 tablespoons
Lemon juice- a squeeze
Olive oil- 3 tablespoon
Salt- to taste
Chilli flakes- big pinch (optional)

PROCEDURE:

• If you use dried chickpeas soak the chickpeas for 6 hours or overnight and pressure cook with some salt for about 3 whistles. Once the pressure releases open the pressure cooker and allow to cool.

• In a blender jar or food processor add the drained chickpeas, garlic cloves, tahini sauce, lemon juice and olive oil. Blend well to make a smooth paste. Add little chickpea cooked water if you find difficulty while grinding.
• Cut the avocado and discard the seed. Scoop out the flesh using a spoon.
• Add the avocado flesh and blend well to make a fine paste.

• Transfer the hummus on a bowl and make a depression inside using the backside of the spoon and drizzle with olive oil and sprinkle chilli flakes on top.
• Serve with pita bread, vegetable platter, crakers or tortilla chips.
• Refrigerate immediately after preparation.
• Notes: If i have only one avocado i used to remove half of the plain hummus and then add the avocado and blend well. I will get hummus with 2 colour and flavour.

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Chana Masala Dosa

Chana Masala Dosa - Masala Dosa is a famous South Indian breakfast generally served with potato masala filling. Nowadays we find varieties in this masala dosa with some other healthy ingredients such as peas, cauliflower, paneer, channa etc. Today i have come up with a tasty masala dosa which is rich in protein. You could also  make this instantly by using tinned chickpeas.

Well regards to the taste of the dosa it does not require any side dish like chutney or sambar as it is spicy. You could serve with any chutney or samabar of your choice. Easy tasty healthy filling breakfast. Kids too love the chana filling. We loved this masala dosa and i have to say it taste so yum. Do try this healthy dosa!

INGREDIENTS:
White Chana/ Bengal gram/Chickpeas- 1 cup
Oil- 3+3 teaspoons
Onion, chopped- 1 large
Ginger, chopped- 1 inch
Garlic, chopped- 3 big cloves
Tomato, chopped-3 large
Peppercorns- 1/4 teaspoon
Fennel seeds- 1/2 teaspoon
Jeera- 1/2 teaspoon
Cinnamon- 3 small piece
Cloves-3
Bay leaf- 1
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder-1/2 teaspoon
Kasuri methi- 1 teaspoon
Lemon juice- few drops

To sprinkle on top:
Coriander leaves- 2 tablespoons
Onion, chopped- 1

PROCEDURE:

• Soak the chana over night or minimum 6 hours and pressure cook it with some salt for 3 whistles till soft and reserve the cooked water.
• Heat 3 teaspoons of oil in a pan and add the chopped onion, ginger and garlic together and saute for fifteen to thirty seconds till the raw flavour from them leaves and slightly cooks.

• Now add the tomatoes and cook for few minutes till it starts to become mushy.
• Switch off the gas and allow the mixture to cool.
• Transfer the mixture on a blender jar and add pepper corns and fennel seeds and grind as a fine puree; set aside.

• Heat 3 teaspoons of oil in a pan an fry jeera, cinnamon, cloves and bay leaf. Once the garam masala roasted and gets the flavour add the ground puree and mix well and cook till the oil starts to separate on sides.
• Add the chilli powder, coriander powder and garam masal powder and mix well; cook for fifteen seconds to releive the raw flavour of the masala.

• Then add the channa cooked water/ water for about one and half cups and allow the mixture to boil well.
• Once the mixture starts to bubble add the cooked chana and salt; mix well.

• Cook till the gravy starts to thicken. Crush kasuri methi with hand and sprinkle over the curry and mix well;  switch off the gas. sprinkle some coriander leaves.
• Heat a dosa tawa and grease it wil oil. Add a big ladle full of dosa batter and make concentric circles.
• Drizzle half a teaspoon of oil and roast the dosas till crisp.

• Once the dosa almost cooked add the chana masala and sprinkle some chopped onions and fold the dosa like a triangule or fold in to half.
• Serve hot with any kind of chutneys or sambar.

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Roasted Bell Pepper Hummus

Hummus is a popular middle east dip or spread known world wide. This hummus is colourful,  creamy, smoky, spicy, slightly sweet and with the garlicky goodness. Hummus an old favorite with a flavorful “twist”.  Goes great with grilled pita bread, pita chips, crackers and with any types of vegetables or with cooked meat.

Healthy tasty hummus perfect as a spread in making pita bread rolls with meat or vegetables. Rich in protein and the goodness from the capsicum makes the spread so healthy and light. In my home we are all a big fan of hummus and we enjoyed the hummus with a twist a lot. Click here to get traditional hummus recipe.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Cuisine: Middle east

Makes: 2 cups

INGREDIENTS:

Chickpeas/ Channa, dry (or) tinned - 1 cup

Red bell pepper/ Capsicum- 1 big (or) 2 small

Garlic cloves, cut- 2 big
Red chilli powder/ paprika- 1/2 teaspoon

Tahini/ sesame seed paste- 2 tablespoons
Lemon juice- 1 tablespoon

Salt- to taste

Olive oil- 3-5 tablespoons

PROCEDURE:

• Soak the dry channa for 5-6 hours or overnight and pressure cook them with little salt for 3 whistles till soft.

• Wash the bell peppers and wipe them; Roast them on low flame on stove top by turning often to cook them evenly till blisters form all over the bell pepper. 
• Wrap the cooked bell pepper on a kitchen towel to retain the heat inside for 5-10 minutes. The heat inside the bell pepper which makes the bell pepper to sweat and separate the skin from the flesh.
• Open the parcel and peel the skin as much you can and cut open and discard the seeds and chop the bell pepper.

• (or) Cut the bell pepper and remove the seeds and cut them into big pieces and bake the bell pepper by keeping skin side up and bake it on a preheated 180 degrees oven for 5 minutes or till the top of the bell pepper gets black blisters. Cool them and peel them.
• In a blender jar add the cooked chickpeas, cut bell pepper, cut garlic cloves, chilli powder, tahini paste, lemon juice, salt and start to grind as a paste.

• While grinding stop in between and scrape the sides, and the olive oil little by little and grind till you get a smooth paste.

• Chill the hummus till u serve. Hummus will firm up slightly as it chills. While serving make a small depression on the middle and drizzle olive oil all over to cover the hummus to prevent drying out.

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Thenga Manga Sundal

       Thenga Manga Pattani Sundal is served in South India (Tamil Nadu) all over the tourist spots, Bus stands, Parks, Beach, Road sides.. etc. Generally prepared using Pattani (Dried Green Peas). Here I have made this Sundal with the combination of Channa/ Chick Peas, Peanuts and Soya Beans to make it more healthy and also tasty. This is snack can be prepared in a jiffy without much effort.

      This simple snack can be prepared for Evening Tea time snack, Picnics and also can be sent for Kids Snack Box. By adding this healthy snack you add proteins to your diet and stay healthy. It is always better than a fried snack taste wise and also health wise. Mango gives slight sourness to the dish, Carrot and Coconut gives mild sweetness, Onion and chilli powder gives touch of spiciness. You can feel various taste and texture combination in this Sundal.

INGREDIENTS:

Channa/ Chick Peas (Black/ White)(or) Dry green peas/ Pattani- 1/2 cup
Raw Peanuts/ Groundnuts- 1/4 cup
Soya Beans - 1/4 cup
Raw Mango, grated- 1/2
Carrot, grated- 1/2
Coconut, grated- 2 tablespoons
Onion, chopped- 1/2
Coriander leaves, chopped- 2 tablespoons
Chilli powder- pinch (optional)
Salt- to taste

PROCEDURE:

• Soak channa, peanuts and soya together in a bowl overnight or about 5-6 hours.
• Pressure cook the channa, peanuts and soya together with salt on medium flame for 3 whistles.

• Drain the cooked water and mix the sundal with grated Mango, Carrot, Coconut and chopped onion and coriander leaves.

• Toss and mix well sprinkle chilli powder if you like and serve hot.

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