Chickpeas / Kondakadalai Sundal

Chickpeas /  Kondakadalai  Sundal

 

Chickpeas  / Kabooli Chana   /  Vellai Kondakadalai  :  1 cup

Cooking soda : 1 pinch

Turmeric powder  : 1 pinch

Salt to taste

 

To roast in oil and powder :

Red Chilly  :  4 

Coconut  :  2 tbsp  ( grated )

Corander seeds :  4 tsp

Bengal gram :  2 tsp

Hing powder :  2 pinches

 

To temper:

Coconut  Oil  :  1 tsp

Mustard seeds :  1 tsp

Red chilly : 1

Curry leaves  : few

 

Soak  Chickpeas  overnight with a pinch of cooking soda.

Next day , drain the water and wash nicely.

 Adding fresh water, add turmeric powder and  Cook for a couple of whistle in a pressure pan.

 

Drain water and keep it aside.

Heat half a tsp of oil and fry red chilly , Bengal gram , coriander seeds and when Bengal gram turns into golden brown add hing ,coconut and stir for few minutes .   Let it comes to room temperature.   Grind it to a powder.

 

In a pan,  heat oil and mustard seeds and allow it to splutter .   When it stops popping , add red chilly , curry leaves. .  Stir for few mts till chilly change its colour lightly . 

 

Add Salt ,  cooked chickpeas and ground powder and give a few stir just to coat everything nicely.  Remove from flame.  

Don’t keep for a long time after adding chickpeas in flame as it may harden the peas.

 

 

Simple yet healthy snack is ready for all.

 

Can be done for  offering ( neivedhyam ) during Navrathri festival.