இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Chickpea Sundal | Kondakadalai Sundal is a wonderful prasadam prepared on Vinayagar Chaturthi. It can be made with either white or black chickpeas. Make a delicious chickpea sundal to invoke Ganesha’s blessings on Vinayagar chadurthi. It is not only prasadam but also a protein-rich, nutritious snack that is ideal for back-to-school.
A few tips for making delicious chickpeas sundal
- The chickpeas should soak for no less than 8 hours and no more than 12 hours.
- In order to preserve the nutrients, boil the chickpeas in the soaked water.
- Chickpeas are cooked softly when prepared in a pressure cooker as opposed to a regular pan.
Other Varieties
Ulundu Poornam Kozhukattai
Poornam Kozhukattai
Sweet Pidi Kozhukattai
Paal Kozhukattai Recipe
Modagam
Pasiparupu Javvarisi Payasam
Chickpea Sundal | Kondakadalai Sundal is a wonderful prasadam prepared on Vinayagar Chaturthi. It can be made with either white or black chickpeas. Make a delicious chickpea sundal to invoke Ganesha's blessings on Vinayagar chadurthi. It is not only prasadam but also a protein-rich, nutritious snack that is ideal for back-to-school.
- Chickpeas - 1 cup
- Cooking oil - 1 tsp
- Mustard seeds - ½ tsp
- Urad dal - ½ tsp
- Curry leaves - few
- Dry chilli - 1
- Asafoetida - 1 pinch
- Salt - as needed
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For eight hours, soak the chickpeas.
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Put it in a pressure cooker once it has been soaking, then season with 1 teaspoon of salt.
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5 whistles or until tender; simmer.
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Open the pressure cooker and drain the water after the pressure has been released.
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To a pan, add 1 tsp of cooking oil.
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Add 1/2 tsp mustard seeds, 1/2 tsp urad dal, curry leaves, 1 dry chilli, and a pinch of asafoetida powder to the hot oil to season it.
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Sprinkle some salt over it.
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Add cooked chickpeas after that.
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Finally, stir in 1/4 cup of grated coconut.
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The yummy chickpea sundal is ready.
Method
Step by Step Pictures
1. For eight hours, soak the chickpeas.
2. Put it in a pressure cooker once it has been soaking, then season with 1 teaspoon of salt.
3. 5 whistles or until tender; simmer.
4. Open the pressure cooker and drain the water after the pressure has been released.
5. To a pan, add 1 tsp of cooking oil.
6. Add 1/2 tsp mustard seeds, 1/2 tsp urad dal, curry leaves, 1 dry chilli, and a pinch of asafoetida powder to the hot oil to season it.
7. Sprinkle some salt over it.
8. Add cooked chickpeas after that.
9. Finally, stir in 1/4 cup of grated coconut.
10. The yummy chickpea sundal is ready.
