CHICKPEA STIR FRY / KONDAKADALAI SUNDAL / CHANA SUNDAL

Jan 14, 2019
By Mary Anthony
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CHICKPEA STIR FRY / KONDAKADALAI SUNDAL / CHANA SUNDAL

INGREDIENTS

Chick pea – 1 cup
Freshly grated coconut – 3 tbsp
Oil – 2 or 3 tsp
Mustard seeds + urad dal – 1 ½ tsp
Red chilly – 2 or 3 broken
Green chilli slit – 1
ggrated ginger – 1 tsp
Asafoetida – a generous pinch
Curry leaves – few
Salt as per taste

PREPARATION

Wash and soak the chick peas overnight or for min 8 hrs.
Pressure cook it upto 4 – 5 whistles till the chickpeas are cooked and soft . [not over cooked and mushy ]
Drain the excess water and keep aside.

METHOD

Heat oil in a pan , add mustard seeds + urad dal , let it splutter.

Add curry leaves + asafoetida + red chilly and fry for few seconds.

Add the cooked chickpeas and mix well .

Adjust little salt if you want. [be careful as we have already cooked the chickpeas with salt ]

Add the grated coconut and stir fry for a minute .

Off the flame and serve .

VARIATIONS – dry roast 2 tsp chana dal + 2 red chilli + 2 tsp coriander seeds and grind it into fine pwdr and add this after adding the chick peas.

NOTES

You can add grated carrot or mango .
You can try the same recipe with black chana.
The chana has to be cooked soft , so that it absorbs the tempering.
To reduce soaking time , soak the chana in hot water .

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