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Channa sundal with potato chips and tomato ketchup, thats a full fledged dinner for us on many days! Trust me, the combo is out of the world esp with perfectly fried channa dal and grated coconut in the sundal, made typical south indian festive food style, well of course its best had with rava kesari in those days! I am so missing chennai and family and the awesome festival days we are all together… although making channa in india (due to lack of the ready-made canned versions) is a ceremony in itself.. this is a recipe from my drafts i did make in india few months ago…

Kondakadalai (Channa / Chickpeas) Sundal Recipe

Channa/Chickpeas – 2 cups
(Soaked overnight and pressure-cooked)
Green Chillies – 2 to 3 – slit in
Grated Coconut – a handful
Mustard Seeds – 1/2 tsp

Channa Dal – 2 tbsp
Curry Leaves – just a few
Turmeric Powder – 1/2 tsp
Asafoetida (Hing) – a pinch
Salt to taste
Oil to saute


Splutter mustard and fry the curry leaves and green chillies in a little oil.
Add turmeric powder and fry the channa dal.
Now mix in the boiled channa, salt and hing, toss well.
Turn off the flame and garnish with grated coconuts!

You can try the same recipe with other sundals, but i personally think channa works the best!

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