Kala Chana Sundal Sauteed Black Chickpeas Recipe

Ever since I discovered how to whip up this irresistible Kala Chana Sundal, I’ve been obsessed with the way the vibrant ingredients come together to create a dish that’s both simple and soul-satisfying.

Delight in a wholesome and toothsome treat with my recipe for Kala Chana Sundal. I love the nutty, almost sweet flavor of black chickpeas, their earthiness ramped up by sauteing them in a mix of mustard seeds, cumin, and turmeric.

Kala Chana Sundal Sauteed Black Chickpeas Recipe Ingredients

• Kala Chana (Black Chickpeas): Packed with protein and fiber, promotes satiety and gut health.
• Mustard Seeds: Add spicy warmth, aid digestion, and enhance flavor.
• Curry Leaves: Rich in antioxidants, add fragrance and flavor depth.
• Asafoetida (Hing): Boosts digestion, offers a unique umami taste.
• Turmeric Powder: Anti-inflammatory, imparts a vibrant golden hue.
• Grated Coconut: Adds sweetness, texture, and healthy fats.
• Lemon Juice: Provides a fresh, tangy zest, balances flavors.

Kala Chana Sundal Sauteed Black Chickpeas Recipe Ingredient Quantities

• 1 cup kala chana (black chickpeas), soaked overnight
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 dried red chili
• 8-10 curry leaves
• 1 pinch asafoetida (hing)
• 1/4 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons grated coconut
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh coriander leaves

How to Make this Kala Chana Sundal Sauteed Black Chickpeas Recipe

1. Remove the soaked kala chana from the bowl, and rinse it well under running water.

2. In a pressure cooker, add the black chickpeas and cover with water. Cook until soft but not mushy, about 3-4 whistles, then drain and set aside.

3. Place the vegetable oil in a pan and warm it to a medium heat.

4. Incorporate the mustard seeds and let them pop.

5. Place the cumin seeds, dried red chili, curry leaves, and asafoetida into the pan. Sauté for a few seconds until the spices are highly fragrant.

6. Incorporate the boiled kala chana and turmeric powder so that the chickpeas are nicely coated.

7. To taste, salt it well. Then, combine everything and let it cook for 5 more minutes.

8. Stir the grated coconut into the chickpeas and cook for 1-2 minutes more.

9. Switch off the heat and mix in the lemon juice so the flavors blend well.

10. Sprinkle fresh coriander leaves, chopped, over the dish just before serving. Enjoy this tasty rendition of Kala Chana Sundal!

Kala Chana Sundal Sauteed Black Chickpeas Recipe Equipment Needed

1. Bowl
2. Strainer
3. Pressure cooker
4. Measuring spoons
5. Pan
6. Stirring spoon
7. Chopping knife
8. Cutting board

FAQ

• Q: How long should I soak the kala chana before cooking?
  A: You should soak the kala chana overnight, for approximately 8-10 hours, to ensure they cook properly and evenly.
• Q: Can I use canned chickpeas instead of soaking dried ones?
  A: It’s best to use soaked dried black chickpeas for the authentic texture and flavor, but if you’re short on time, drained and rinsed canned chickpeas can be a quick substitute.
• Q: Is it possible to make this dish without fresh coconut?
  A: Yes, while fresh coconut adds traditional flavor, you can substitute with desiccated coconut or omit it if necessary, although it may alter the taste slightly.
• Q: Can I adjust the level of spiciness in this sundal?
  A: Absolutely. You can decrease the amount of dried red chili or omit it entirely for a milder version, or add more if you prefer it spicier.
• Q: What are the health benefits of kala chana?
  A: Kala chana is rich in protein, dietary fiber, and essential micronutrients like iron and phosphorus, making it a nutritious addition to your diet.
• Q: How should I store leftovers of this dish?
  A: Store any leftovers in an airtight container in the refrigerator. It should stay fresh for 2-3 days. Reheat gently before serving.
• Q: Can I make this dish vegan?
  A: This recipe is naturally vegan as it uses no animal products, making it suitable for a plant-based diet.

Kala Chana Sundal Sauteed Black Chickpeas Recipe Substitutions and Variations

Kala Chana (black chickpeas): If you can’t find them, you can substitute 1:1 with canned chickpeas (rinsed) or regular white chickpeas.
Substitute coconut oil or olive oil for vegetable oil, and enjoy a new flavor.

• Unrefined coconut oil has a light and slightly sweet flavor that complements tropical and Asian dishes.

• Refined coconut oil has a very mild, buttery flavor that goes well with any dish.

• Olive oil can contribute a pretty amazing flavor to sweet or savory baked or sautéed dishes.
Dried red chili: Substitute fresh green chili or red chili flakes to adjust the heat level.
If you do not have curry leaves on hand, you may use bay leaves as a substitute. Their aroma is mild and bay leaves are an excellent flavor vehicle. However, the following mention of bay leaves in this recipe is not an indication that they are used in culinary applications where they may be discarded or consumed.

They are not. Bay leaves are not safe to eat or use in any culinary way in which they may be consumed.
Coconut, Grated: Substitute with desiccated coconut or omit for a version that’s less traditional.

Pro Tips

1. Ensure the kala chana is soaked overnight or for at least 8 hours to ensure even cooking and a soft texture when boiled.

2. For added depth of flavor, lightly toast the grated coconut in a dry pan before adding it to the chickpeas. This will bring out its natural oils and enhance the dish’s aroma.

3. If you prefer a bit more heat, consider adding some finely chopped green chilies along with the spices in step 5.

4. For an extra layer of flavor, roast the cumin seeds before adding them to the oil. This enhances their nuttiness and aroma.

5. Allow the dish to rest for a few minutes after adding the lemon juice. This rest period helps marry the flavors, especially the tanginess from the lemon juice, with the spices and chickpeas.