Kadalai/Chana Sundal(South Indian Chickpea Stir fry)

”HAPPY NAVRATRI”

Chundal(Kerala) or Sundal(Tamil Nadu) is a very delicious and healthy South Indian snack which is mostly prepared during Navratri.Most families keep a wooden stand having odd number of planks decorated with dolls and figurines depicting Hindu Mythology which are offered prayers and sought blessings of!This is called a “Kolu” and is regarded as the highlight of Navratri in South Indian homes.In the evening women and children from other families are called and devotional songs are sung and chanting from the Holy Books and scriptures conducted by sometimes temple priests.Afterwards delicious snacks are first offered to God and then distributed between the people present.

One of the most popular snacks in this occasion is the Sundal or Chundal as it is called.This is prepared because:

1.It is easy to prepare.

2.It is quite filling because of the chickpeas.

3.It can be easily packed in self sealing bags or small boxes and everyone given a box.

4.It is too delicious for words.

I used to prepare this by the simple method till I saw Kamala’s post in http://www.cookatease.com where she suggests a masala to sprinkle on the Chickpeas.After I started adding the Masala,my family loved this version so much that they now do not want anything else.I made an addition of Curry Leaves to the Masala to make it more tasty.

Serving freshly cooked Sundal..

∗Preparing the Chickpeas/Chana – Soak the Chickpeas Overnight and next morning pressure cook it for 4-5 whistles with 1 tsp Soda Bicarb and 2 tsp salt.The Chickpeas should be fork tender.

Preparation Time – 15 minutes

Makes – 4 servings

INGREDIENTS

2 1/2 cups Chickpeas (prepared as above)∗

2 tbsp freshly grated Coconut/desiccated Coconut soaked in 2 tbsp hot water

1 1/2 tsp salt

1 tsp Mustard Seeds (Rai)

1 1/2 tsp Urad Dal

1 tsp Asafoetida Powder

1 tsp Turmeric Powder (Haldi)

1 tbsp Sesame/Coconut/Refined Oil

2 dried red Chilies

3-4 Curry Leaves

For the 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

METHOD

Prepare the Masala:

Dry roast all the spices and Curry Leaves in a pan 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 and add mustard seeds and red chilies.When the seeds pop,add Urad Dal and Asafoetida.Fry on low heat till the Dal turns pink.Now add the curry leaves and fry for 1-2 seconds.Add the chickpeas,turmeric powder and salt and stir fry on medium heat for 3-4 minutes.Add the grated/soaked coconut and toss to mix well then finally add the prepared Masala Powder.Stir very well to mix,cook for 1-2 minutes and take off heat.

Serve warm garnished with Curry Leaves.

Served on individual tasting spoons – the close up shots…