Kara Kondakadalai Sundal, also known as Chickpeas Masala Sundal, is a mouthwatering South Indian snack that effortlessly combines the wholesome goodness of chickpeas with a compelling blend of spices. This dish is a popular choice during festivals, as an evening snack, or even as a side dish to complement your meal.
The heart of this recipe lies in the masala. Coriander seeds, dry red chillies, black peppercorns, and urad dal are roasted to perfection, releasing their aromatic essence. Once they cool down, these spices are ground into a fine powder, ready to infuse the chickpeas with their rich flavours.
To prepare the chickpeas, start by soaking them for 4 to 6 hours or overnight, ensuring they become tender when cooked. Pressure cook the chickpeas until they are soft and ready for the masala infusion.
In a separate pan, heat some oil and add mustard seeds, urad dal, dry red chillies, and curry leaves. This tempering infuses the dish with an irresistible aroma. Then, combine the cooked chickpeas, grated coconut (if you desire an extra layer of creaminess), and the ground masala. Stir well and let the flavours meld together for a few minutes.
Kara Kondakadalai Sundal is ready to serve hot and fresh. It’s a delightful snack that boasts a perfect balance of spice and flavour, making it a hit for adults and kids.
Kara Kondakadalai Sundal Chickpeas Masala Sundal
About the Recipe
This recipe deserves a spot in your regular cooking rotation for so many reasons. First, it’s incredibly nutritious – chickpeas are packed with protein and fiber. The homemade masala blend makes all the difference here, giving you that authentic restaurant-quality taste at home. What I love most is how forgiving this recipe is for beginners. Even if you’re new to Indian cooking, the steps are straightforward and hard to mess up. The tempering technique might seem fancy, but it’s actually quite simple once you try it.
Why You’ll Love This Recipe
You’re going to fall for this sundal because it hits all the right notes – it’s spicy, aromatic, and satisfying without being heavy. The texture contrast is wonderful too. You get soft, tender chickpeas with the crunch of mustard seeds and the fragrance of curry leaves. It works beautifully as an evening snack with tea or as part of a larger meal. Plus, it comes together in under 30 minutes once your chickpeas are cooked. The best part? Your kitchen will smell like the most amazing Indian restaurant while you’re making it.
Cooking Tips
Don’t skip soaking the chickpeas overnight – it makes them cook much faster and more evenly. When roasting the masala ingredients, keep the heat medium and stir frequently to prevent burning. The spices should smell toasted and fragrant when ready. Let the ground masala cool completely before adding it to the sundal, or it might clump up. Taste and adjust salt at the end since chickpeas can absorb quite a bit.
Serving and Storing Suggestions
This recipe serves 4 people as a snack or 2 as a light meal. Total time is about 25 minutes if you have cooked chickpeas ready. Serve hot with a cup of masala chai or filter coffee for the perfect combination. Store leftovers in the refrigerator for up to 3 days. You can reheat gently in a pan with a splash of water, though it tastes great cold too.
Similar Recipes
- Green Moong Dal Sundal
- Peanut Sundal
- Mixed Bean Sundal
- Chana Chaat
- Masala Groundnuts
Nutrient Benefits
Chickpeas are nutritional powerhouses loaded with plant-based protein, fiber, and folate. They help keep you full longer and support healthy digestion. The spices like coriander and black pepper aid digestion and provide antioxidants. Curry leaves add vitamin A and minerals. This sundal gives you sustained energy without the crash you get from processed snacks, making it perfect for busy afternoons or pre-workout fuel.
Kara Kondakadalai Sundal (Chickpeas Masala Sundal)
Ingredients
- 1 cup White Chickpeas (Vella Kondakadalai, soaked)
- Salt (to taste)
- 1 Dry Red Chilli
- A few Curry Leaves
- Oil (for cooking)
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Coconut (grated (optional))
For the Masala:
- 3 tsp Coriander Seeds
- 3 to 4 Dry Red Chillies
- 1/2 tsp Black Peppercorns
- 1 tsp Urad Dal
Instructions
- Heat a little oil in a pan.
- Roast the masala ingredients (coriander seeds, dry red chilies, black peppercorns, and urad dal) until they turn fragrant. Grind them into a fine powder once they cool.
- Pressure cook the soaked chickpeas until they become soft, usually one whistle is sufficient.
- Heat a little oil in another pan. Add mustard seeds, urad dal, dry red chili, and curry leaves. Sauté for 30 to 50 seconds.
- Add the cooked chickpeas, grated coconut (if using), and the ground masala to the pan.
- Stir well and cook for 3 to 4 minutes, allowing the flavors to meld.
- Remove from heat and serve Kara Kondakadalai Sundal hot.
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Frequently Asked Questions
Can I use canned chickpeas instead of dried ones?
Yes, you can use canned chickpeas to save time. Just drain and rinse them well before adding to the tempering. The texture might be slightly softer than pressure-cooked dried chickpeas, but the taste will still be delicious.
How spicy is this sundal and can I reduce the heat?
This sundal has a medium spice level. You can easily reduce the heat by using fewer red chilies in the masala or removing the seeds. Start with 2 chilies instead of 4, then adjust to your preference next time.
What if I don’t have a pressure cooker for the chickpeas?
You can cook soaked chickpeas in a regular pot, but it takes longer – about 45 minutes to 1 hour. Keep them covered with water and simmer until tender. You can also use a slow cooker on high for 2-3 hours.
