Kala Chana Sundal – kondai kadalai sundal

Kala Chana Sundal – kondai kadalai sundal is a side dish that serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 62 calories, 1g of protein, and 5g of fat per serving. For 39 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have salt, oil, lemon juice, and a few other ingredients on hand, you can make it. 16 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 8 hours and 40 minutes. It is brought to you by Spice Up the Curry. With a spoonacular score of 34%, this dish is not so excellent. Similar recipes include kala chana sundal, how to make kala chana sundal for ganesh chaturthi, Kala Chana Quinoa Sundal, and chana sundal , how to make chana sundal | sundal s.

Servings: 4

Preparation duration: 480 minutes

Cooking duration: 40 minutes

 

Ingredients:

Dry red chili – 1, broken

Fresh grated coconut – 2 tablespoons

Curry leaves – 4-5

Green chilies – 3, chopped finely

Lemon juice – 2 teaspoons

Mustard seeds – 1 teaspoon

Oil – 1 tablespoon

Salt – to taste

Urad dal (Split, skinless) – 1 teaspoon

Kala chana – 1 cup

Equipment:

pressure cooker

frying pan

Cooking instruction summary:

Wash kala chana under running water. Soak in enough water for 8 hours or overnight.To boil chana, discard soaked water and transfer soaked chana in pressure cooker, add 1 ½ cups of water. Close pressure cooker put the weight on. Cook it on high for 2 whistles then lower the heat to medium - low and cook it for another 30 minutes. Turn off the heat. Let the pressure go by itself.Heat the oil in a pan on medium heat. Once hot add mustard seeds and urad dal. Let mustard seeds pop and urad dal will get light brown,Then add broken dry red chili and curry leaves. Cook for 30 seconds.Add green chilies and boiled kala chana. Mix well.Add grated coconut, salt and lemon juice. Mix well. Cook it for 2 minutes.Serve hot, warm or cold.

 

Step by step:


1. Wash kala chana under running water. Soak in enough water for 8 hours or overnight.To boil chana, discard soaked water and transfer soaked chana in pressure cooker, add 1 ½ cups of water. Close pressure cooker put the weight on. Cook it on high for 2 whistles then lower the heat to medium - low and cook it for another 30 minutes. Turn off the heat.

2. Let the pressure go by itself.

3. Heat the oil in a pan on medium heat. Once hot add mustard seeds and urad dal.

4. Let mustard seeds pop and urad dal will get light brown,Then add broken dry red chili and curry leaves. Cook for 30 seconds.

5. Add green chilies and boiled kala chana.

6. Mix well.

7. Add grated coconut, salt and lemon juice.

8. Mix well. Cook it for 2 minutes.

9. Serve hot, warm or cold.


Nutrition Information:

Quickview
211k Calories
7g Protein
6g Total Fat
32g Carbs
6% Health Score
Limit These
Calories
211k
11%

Fat
6g
10%

  Saturated Fat
1g
6%

Carbohydrates
32g
11%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
307mg
13%

Get Enough Of These
Protein
7g
16%

Vitamin B3
11mg
58%

Fiber
12g
51%

Vitamin C
39mg
48%

Folate
122µg
31%

Iron
2mg
12%

Calcium
88mg
9%

Vitamin E
0.73mg
5%

Manganese
0.08mg
4%

Vitamin K
3µg
4%

Vitamin B6
0.06mg
3%

Vitamin A
133IU
3%

Selenium
1µg
3%

Magnesium
6mg
2%

Copper
0.03mg
1%

Potassium
49mg
1%

Phosphorus
13mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

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