Kondakadalai Sundal / Chickpeas Sundal / Chana Sundal

Sundal is an authentic preparation of the Tamilians. It is a very nutritious snack in which legumes, lentils or grams are cooked and tossed in a seasoning mixture along with some grated coconut and served. It can also be termed as a simple south Indian salad and is the most healthiest snack. There are many types of sundals and variations of sundals prepared with different grams, legumes and lentils like, moong gram (paasi payaru), chickpeas (kondakadalai), split bengal gram (chana dal / kadalai paruppu), peas (pattani), etc.  Today am going to discuss about one of my most favorite sundal, the chickpeas sundal or kondakadalai sundal.  There are also other flavorful versions like the masala sundal but this is the easiest and simplest one. Chickpeas are always a tasty treat and a versatile ingredient, they taste great however you cook them. They are very nutritious loaded with proteins and fiber and hence helps you feel full thereby reduces hunger, which in turn helps you maintain your appetite. So there are many advantages to try this snack, its simple, healthy and yum too. Now lets move on to the recipe. 

Check out my Paasi Payaru Sundal (Moong Gram Sundal) by clicking here!!

INGREDIENTS

Serves 2 cups
Total Preparation Time - 15 minutes (apart from soaking overnight)

1. Chickpeas / Garbanzo beans / Kondakadalai - 2 cups 
2. Grated Coconut - 5 spoons 
3. Shallots (Chinna vengayam) - 3 to 4
4. Curry leaves - Few
5. Dry red chillies - 2 to 3  
6. Mustard seeds - 1/2 spoon 
7. Salt - As per taste 
8. Oil - 2 spoons 

PREPARATION METHOD

• Soak chickpeas / kondakadalai for about 6 hours or overnight. (In case you lack time, just soak them in warm water for atleast 3 hours or until the chickpeas soften and the wrinkles on the skin of the chickpeas disappears.)
• Now take a pressure cooker pan add the soaked chickpeas into it. (drain off the water used for soaking)
• Add fresh water until the chickpeas gets immersed well. (or add 4 to 5 cups of water)
• Then add some salt and close the pan with a lid. Place the cooker on flame and wait until the steam oozes out of the nozzle. Now place the regulator or weight and cook for another 15 minutes. 
• Remove from flame and wait until the pressure gets released. 
• Meanwhile prepare the seasoning mixture. Place a tadka pan or wok on flame and add oil and after it heats up add mustard seeds and let it splutter. Then add curry leaves, dry red chillies (tear into two) and chopped onions and saute for a few seconds. 
• Open the cooker and drain off the excess water and add the seasoning mixture, grated coconut to the cooked chickpeas and mix well. 
• Serve!! 

TIP 1: Soaking the chickpeas overnight gives helps the chickpeas become soft and reduces cooking time. 

TIP 2: Pouring off excess water after cooking helps get rid of bloating and flatulence. 

TIP 3: You can avoid chopped onions while tempering. 

TIP 4: Never toss the cooked chickpeas in the pan or wok which you have used to prepare the seasoning mixture. This will make the chickpeas turn rubbery in texture. So add the tempering or seasoning mixture into the cooked chickpeas and then mix or toss well. 

TIP 5: See that the chickpeas are not infected by bugs. It will ruin the flavor of sundal. Pick off all those having bugs and discard them. 

Healthy, Delicious and Authentic Sundal is now ready!! Serve as snack!!