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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Rajma Masala Sundal Recipe

Rajma Masala Sundal recipe is an easy to make sundal for Navaratri or Vinayaka chaturthi festivals. It is even a healthy filling snack for kids who return hungry after school. Quick to make protein rich sundal or stirfry.

I would like to thank Uma Bala my sweet neighbour who gave the recipe for making the masala sundal. I have tasted masala sundal many a times from her preparation. But for me this my first attempt in masala sundal and it came out really tasty.

You could prepare the same recipe without the masala powder too. The masala powder adds more flavour and taste to the sundal and is apt for adults who love spicy version.

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

INGREDIENTS:
Rajma-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 and coarsely powder in a blender jar; set aside.(skip this step for plain sundal)

• Soak the rajma 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 rajama and salt if required. Finally add the grated coconut and mix well before switching off the gas.

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Green Peas Sundal| Pattani Sundal

During Vinayaka Chaturthi and Navarathri festivals the sundal plays an essential role. Pachai Pattani sundal| Dried green peas sundal is an absolute delight for festivals. On these festival days this sundal is offered to god at the time of pooja and served to people. It is an quick to make snack for the school going kids as well. It is healthy and also nutritious protein rich snack.

I have shared some other tasty sundal recipes in my blog earlier do check those recipes Chana sundal, Sweet corn sundal, Kollu sundal.

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

INGREDIENTS:
Dried Green peas| Pachai pattani - 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
Asafetida|hing- pinch

Coconut, grated - 2-3 tablespoons

PREPARATION:

• Soak the dried green peas over night in enough water to submerge for over night or minimum of 6 hours.
• Pressure cook the green peas with enough salt for about 2-3 whistles. Make sure the peas does not go mushy.
• 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 the asafeida and cooked drained chickpeas and salt if required. Finally add the coconut and mix well.

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

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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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Sweet Corn Sundal

Sweet corn sundal is an easy to make sundal item for Navaratri or Vinayaka Chaturthi as well as snack which could be made within minutes. The other sundal recipes made with chana or peas  requires prior soaking time. Easy to make evening snack for the hungry kids who return from school. Frozen corn make things easier which could be prepared within less than 10 minutes.

Simple quick and tasty evening  snack. Could be prepared for the festivals like Navarathri or even for some gathering. Colourful and tasty snack to munch in the evening with tea!

Preparation Time: 2 minutes
Cooking Time: 5 minutes
Cuisine: Tamil
Serves: 1 cup

INGREDIENTS:
Sweet corn, fresh/frozen- 1 cup
Coconut, grated - 2 tablespoons
Salt -to taste

To temper:
Oil - 1 tsp
Mustard seeds - 1/2 teaspoon
Urad dal -1/2 teaspoon
Dry Red chilli , broken- 1
Green chilli , chopped- 1
Curry leaves – 1 strand

Hing - a pinch

PREPARATION:

• Remove the husk from the sweet corn and boil it or steam it with some salt.
• Remove the corn kernels from the cob using a knife.
• If you are using frozen corn just thaw the corn and proceed.
• 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 green chillies, curry leaves and hing.

• Once the curry leaves turn crisp, add the cooked corn, salt to taste and mix well.
• Finally add the grated coconut; mix well and turn off the heat.

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Kollu Sundal/ Kaanam Sundal/ Horsegram Sundal

       Kollu has so many health benefits and the regular intake helps to flush out the worm infections, it regulates the digestive system and prevents acidity and flatulence. They say it helps to treat menstural problems like irrregular periods and heavy bleeding. By adding horse gram to our daily diet in the form of sprouts, boiled water or rasam, or powder to watch the results.

       About this recipe it is so simple to make i am sharing this recipe for the Navarathri Hindu festival. The sundal recipe is famous for Navarathri. On all the nine days in every home they prepare different types of sundal to offer god. Today i am sharing with you the healthy sundal variety. So try this recipe for this navarathri and keep the family members healthy.

Preparation Time: 10 minutes
Cooking Time:15 minutes
Cuisine: South Indian
Serves:4

INGREDIENTS:
Kollu/ Kanam/ Horse gram- 1 cup
Salt- to taste
Oil- 3 teaspoons
Mustard seeds- 1 teaspoon
Urad dhal/ ulunthu- 1 teaspoon
Dried red chilli, broken-2
Curry leaves- 2 strands
Coconut, grated- 2 tablespoons

PROCEDURE:

• Soak the horse gram overnight and wash well using lots of water. You can find small stones in this. So add lots of water so that the stones starts to settle at the bottom. Now you  can transfer the kollu from top by gently shaking the vessel into the pressure cooker.
• Pressure cook the horse gram with salt by adding 2 cups of water on medium flame for 3 whistles.(drained water is used to make Kollu Rasam)
• Once the pressure releases drain the cooked water from kollu and reserve it to make kollu rasam.
• Heat oil in a pan and add mustard seeds and Urad dhal. When the mustard seeds crackles and the urad dhal gets golden brown colour add the broken dried red chillies and curry leaves.

• Add the cooked kollu and mix well in that tempered oil.
• Once the mixture gets heated up add the coconut and mix well.

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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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