Kondakadalai sundal (black channa salad) is a healthy evening snack. This sundal is usually prepared on one of the nine auspicious days during "Navarathiri".
Nutrition: As mentioned in my previous post, black channa has lot of nutritional values. Fibre content in desi channa (the smaller brown variety) is much higher than the light coloured variety. Black channa is a good source of protein for vegetarians. It is low in fat and high in mineral content. Because of its high dietary fibre content, black channa is recommended for diabetics.
Ingredients
Black Channa - 2 cups
Channa dal - 1 tbsp
Coriander seeds - 1 tbsp
Hing - 1 small piece
Red chillies - 4-5 nos
Grated coconut - 1 tbsp
Jeera (cumin) - 1/4 tsp
Curry leaves - Few
Method
Nutrition: As mentioned in my previous post, black channa has lot of nutritional values. Fibre content in desi channa (the smaller brown variety) is much higher than the light coloured variety. Black channa is a good source of protein for vegetarians. It is low in fat and high in mineral content. Because of its high dietary fibre content, black channa is recommended for diabetics.
Black Channa - 2 cups
Channa dal - 1 tbsp
Coriander seeds - 1 tbsp
Hing - 1 small piece
Red chillies - 4-5 nos
Grated coconut - 1 tbsp
Jeera (cumin) - 1/4 tsp
Curry leaves - Few
Method
Soak black channa overnight. Wash and pressure cook the same upto 3 whistles with salt. Keep it aside.
Roast all the other items (except coconut) in a little oil. Let it cool and grind them along with coconut in a mixer (DO NOT ADD WATER).
Take little oil in a heavy bottomed pan. Once heated, add jeera, curry leaves and let them sizzle. Now add pressure cooked channa and saute for few mins. Then, add ground powder and mix well with channa. Adjust salt and let it sit in the stove for 2-3 mins.
Kondakadalai sundal is ready. You can serve it as a snack (or) as a curry (side for rice dishes).
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