Kabuli Chana Masala Sundal/ Kondai Kadalai Masala Sundal

Kondai Kadalai Masala Sundal is a healthy snack. This also can be served as a side dish along with Sambar Rice, Rasam Rice etc. This is also an offering to the Deities during Pooja made without Onion and Garlic. I made this dish by preparing a powder with roasted Chana Dal, Urad Dal and some Indian Spices and adding this powder to boiled Chana.

Ingredients:

To roast and powder:

Chana Dal – 1 tsp

Urad Dal – 1 tsp

Roasted Chana (Pottu Kadalai) – 1 tbsp

Cumin Seeds – ¼ tsp

Curry Leaves – from 1 twig

Garlic Pods with peel – 4

Ginger – ½ inch long piece

For Masala Chana:

Oil – 1 tbsp

Mustard Seeds – 1 tsp

Red Chilli -1 (broken)

Onion – 1 (finely chopped)

Curry Leaves – from 1 twig

Coriander Seed Powder– ¼ tsp

Red Chilli Powder – ¼ tsp

Salt – to suit taste

Turmeric Powder – 1 pinch

Kabuli Chana – ½ cup

Chopped Coriander Leaves – 2 tbsp

Coriander Leaves – for garnishing

Method:

Soak the Kabuli Chana overnight (or at least for 8 hours) in water .Drain the water. Now, cook the Chana (with just enough water to immerse the Chana) in a pressure cooker for 5 to 6 whistles till the Chana becomes soft.

Dry roast all the ingredients given in the “To roast and powder” column in low flame till they become golden brown. Allow them to cool. Now, blend them into a coarse powder. Keep aside.

Heat the Oil in a pan. Add Mustard Seeds and Red Chilli. Stir them. Add Onion and Curry Leaves. Roast till the Onion becomes translucent.

Add Coriander Powder, Chilli Powder, Turmeric Powder and Salt. Roast them for a couple of minutes.

Add the boiled Kabuli Chana along with the stock. Cover the pan with a lid and simmer for 3 to 4 minutes till the Chana becomes dry.

Add the powder which we prepared. Mix well. Adjust seasoning. Stir cook for 2 minutes.

Add Coriander Leaves.

Mix well and switch off the flame.

Transfer to a serving bowl. Garnish with Coriander Leaves.