Kondakadalai Sundal - Navarathri Special

Category: Sundal / Navarathri Recipes 
Preparation Time: 10 mins + overnight / 7-8 hrs soaking   
Cooking Time: 10 mins   
Servings: For 2 - 3 persons
 

Kondakadalai Sundal

 Ingredients:

• Kala Channa / Brown Kondakadalai - 1 cup
• Oil- 2 tsp
• Mustard seeds - 1/2 tsp
• Channa Dhal - 2 tsp
• Urad dhal (split) - 1 tsp
• Curry leaves - few
• Red Chillies - 2-3 nos (adjust as per required spiciness)
• Coconut, grated - 1/4 cup
• Salt - to taste
• Turmeric powder - 1/4 tsp

Method:

1. Soak the Kondakadalai for 7-8 hrs or overnight and then pressure cook it with required salt and 1/4 tsp of turmeric powder
2. Drain the water and keep it aside
   
3. Heat oil in a pan, once its hot add the mustard seeds followed by Channa dhal, Urad dhal, Red chillies and curry leaves; saute for a min till the dhals turn golden brown
   
4. Add the cooked kondakadalai and mix well
   
5. Saute for 5 mins till it gets blended with the tadka
   
6. Add the grated coconut, mix well
   
7. Switch off and serve hot!
   

Kala Channa Masala Sundal

Category: Sundal  
Preparation Time: 10 mins + overnight soaking  
Cooking Time: 15 mins      
Servings: For 2- 3 persons
 

Kala Channa Masala Sundal

 Ingredients:

• Kala Channa / Brown Kondakadalai - 1 cup
• Oil- 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dhal (split) - 1/2 tsp
• Asafoetida - a pinch
• Green chilly - 1 no
• Ginger - 3/4 inch piece
• Onion, finely chopped - 1 no (Optional)
• Curry leaves - few
• Coconut, grated - 1/4 cup

To roast and powder:

• Oil- 1/2 tsp
• Chana dhal - 1 tbsp
• Urad dal - 1 tsp
• Coriander seeds - 1 tbsp
• Red chillies - 1-2 (adjust as per required spiciness)
• Cumin seeds-1/2 tsp
• Pepper - 1/2 tsp
• Curry leaves - few 

Method:

1. Soak the channa for 7-8 hrs or overnight and then pressure cook it with required salt
   
2. Heat 1/2 tsp of oil in a pan and roast all the ingredients given in the above list (adding one by one in the same order) and grind it to a powder
   
   
   
   
3. Heat 1 tsp of oil in the pan, once hot add mustard seeds, followed by Urad dhal, asafoetida, Curry leaves, ginger,  green chilly, and onions
   
4. Saute well till the onions become golden brown and then add the cooked channa, saute for a min
   
5. Then add the ground powder (add the required amount as per your taste) and grated coconut; fry for 2 mins 
   
6. Switch off and serve hot with Hot cup of tea:)
   
7. If you think it's so spicy, you can reduce the amount of powder and store the remaining powder in an air tight container and can be used later