In the node detail page
- Duration: 30 minutes
- Serves: 4 people
Spice Level: Medium
To get the dish just right, the boiled chana should be fried carefully and not for too long, ensuring that the outer peel does not harden. There is also a variation of Sundal that is not offered as prasad – it is made of either green peas, rajma, moong beans or peanuts.
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Considered to be Karnataka's 'pious food', Chana Sundal is prepared during festivals, especially the Navaratras. It is made without using onion or garlic and is offered to the Gods as 'Prasad'. After being served to the Gods, it is traditionally offered to the women and girls in the family to invoke divine blessings. It is made of chana or chickpea, but you may also use black chana instead.
- Black chickpeas (Kala chana) or Chana (chickpeas), soaked overnight and boiled (2 cups)
- Vegetable oil (1 tbsp )
- Asafoetida (Hing) (a pinch)
- Black mustard seeds (Rai) (1 tsp)
- Black gram (Urad dal) (1 tsp)
- Dry red chilli (Sabut lal mirch) (1)
- Curry leaves (Kadipatta) (10-12)
- Green chilli (Hari mirch), slit (1)
- Fresh coconut, grated (2 tbsp)
- Lemon juice (1 tbsp)
- Salt (to taste)
- In a kadhai, heat the oil on medium flame.
- Add the hing and rai. Once they begin to splutter, add the urad dal and sabut lal mirch.
- Stir-fry for 20 seconds before adding the kadipatta and hari mirch. Turn down the flame and let these flavours infuse the oil for a minute.
- Add the salt and chana and toss well till the seasoning becomes a good coat.
- Sprinkle the grated coconut and toss again.
- Turn off the flame after a couple of minutes and add the lemon juice.
- Stir through. Serve hot as a side dish to a main meal.
In Your Kitchen
If you do not intend to serve this as Prasad, you can add chopped onions before you add the chana to the mix. And if you prefer a stronger flavour, you may also replace the red chilli with green chillies.