The black chickpeas have high fibre content, reduces blood cholesterol and has high iron content . Its therefore very beneficial for women especially for lactating mothers and young girls .
People who are prone to diabetes , can take black Kondai Kadalai, as it releases sugar to the blood slowly. Its also a good high protein diet which vegetarians can partake .
Its made as Sundal in most South Indian homes as an evening snack and as a Neivedyam or an offering to God . Its also a must have menu , during Navaratri festival.
Ingredients
Ingredients
- Black Konda kadalai / Kaala Chana 1 cup
- Oil 2 teaspoons
- Mustard 1 teaspoon
- Curry leaves 6 to 8 ( torn into two)
- Black gram dal half a teaspoon
- Salt 1 teaspoon
- Asafoetida 1/4 teaspoon
- Coconut Shredded 1/4 of a cup
Method
Method
- Soak the chana / peas , for 8 to 10 hours . Drain and Pressure for two whistles in a pressure cooker.
- In a sauce pan or seasoning pan , add oil , heat it . Add mustard . when it crackles , add Blackgram dal , Asafoetida and Curry leaves.
- Dribble over the cooked Black chickpeas . Add salt and mix well . Garnish with Shredded coconut.
Note
Note
- You can add Sambaar Powder or Coriander / chili powder to the above Sundal to make it more tasty.
- If you are not making it for Prasad or Neivedyam, finely chopped onions, grated ginger , turmeric powder etc , can be added to the seasoning , sauteed and added to the Sundal.
- Use Coriander leaves for garnish.
