Black Chickpeas/Kala Chana Sundal (South Indian Chickpea Stir Fry)

I have posted the recipe for Chana Sundal earlier on the blog and now I have used the darker version also called Kale Chane.These are popular for festive occasions especially when an offering is made to the Goddess Durga/Parvati and her various avatars.In Northern India there is a combo of Kale Chane – Puri which is offered to the deity and in South India the offering is in the form of this super delicious stir fry called Chundal/Sundal which is loved by all and even made as a snack sometimes.Here is the recipe of the Chana Sundal :

Kadalai/Chana Sundal(South Indian Chickpea Stir fry)

The 104th theme for the Foodiemonday Bloghop was festive recipes and this is my contribution for the same.

Preparation Time : 30 minutes

Soaking time : 8 hours – overnight

Makes : 4 – 5 servings

INGREDIENTS

1 1/2 cups Black Chickpeas/Kala Chana

Water to soak the chickpeas

2 tsp salt

2 tsp soda bicarb

For Sundal Masala :

1 tsp White Sesame Seeds(Til)

1 tsp Coriander Seeds(Dhaniya)

3-4 Curry Leaves

1/2 tsp Cumin Seeds(Jeera)

2 dried red Chilies

For tempering :

1 1/2 tsp Black Mustard Seeds (Rai)

2 – 3 button dried red chillies (you can use other types as well)

1 tsp asafoetida

5 – 6 Curry Leaves

Other ingredients :

1 tsp Turmeric Powder (haldi)

2 tbsp freshly grated Coconut

1 tbsp Urad Dal (this is optional.I have not used this as I somehow do not like it with Kala Chana.I however use it for the white chickpea sundal)

2 tbsp Oil (sesame/coconut/refined) as per your taste

METHOD

Soak the Kala Chana in approximately 2 litres water for 8 hours or overnight.

Boil the Kala Chana :

Put the soaked Chana in a pressure cooker and add salt and soda bicarb.Boil for 3 – 4 whistles till fork tender.Allow the pressure to release by itself and drain the Chana.If preparing as a snack and not as an offering you can taste for salt here and add more if you want to later while cooking.Keep aside.

Prepare the Masala:

Dry roast all the spices and Curry Leaves in a pan on low heat till they turn crisp and brittle.Cool and powder coarsely.Store in an airtight glass container to retain freshness and aroma.

Preparing the Chundal/Sundal:

Heat Oil in a pan on medium heat and add mustard seeds and red chilies.When the seeds pop,add Urad Dal (if using) and Asafoetida.Fry on low heat till the Dal turns pink.Now add the curry leaves and fry for 1-2 seconds.Add the boiled Kala Chana,turmeric powder and salt (if needed) and stir fry on medium heat for 3-4 minutes.Add the grated/soaked coconut then finally add the prepared Masala Powder.Stir and toss to mix very well,cook for 1-2 minutes and take off heat.

Serve warm garnished with Curry Leaves.

Yummy Chundal/Sundal…