Spicy masala sundal | Spicy dry kala chana recipe | Spicy dry black chickpeas recipe | karuppu kondakadalai poriyal
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
Base ingredients
  • Black chickpeas/Kondakadalai - ½ cup
  • Big onion - 1
To Temper
  • oil - 1 tbsp
  • Cinnamon/Pattai - 1 inch
  • Curry leaves - Few
For flavor
  • Ginger garlic paste - ½ tsp
  • Sambar powder - 1 tbsp **See Tips for alternate
  • Salt - as required
  • coriander leaves - few
To grind
  • Coconut pieces - as shown or ⅓ cup grated coconut
  • cloves - 2
  • Aniseed/Sombu - ¼ tsp heaped
Instructions
  1. Take ½ cup of black chickpeas, rinse it twice or thrice and soak in lots of water for 8 hours or overnight.
  2. It would have soaked well and increased in size(as shown below). Pour the water out , rinse once again and pressure cook with 2 cups of water for 8 whistles or until soft.
  3. Once pressure releases, take out the cooked chickpeas from water and keep aside. In a pan, heat a tbsp of oil and once hot, add 1 inch cinnamon. Then add curry leaves and 1 chopped onion.
  4. Once onions turn translucent, add ½ tsp of ginger-garlic paste and fry for a min. Then add a tbsp of sambar powder and fry for few seconds.
  5. Add cooked black chickpeas and fry for a minute. Take few coconut pieces(as shown), 2 cloves and ¼ tsp(heaped) Aniseed/Sombu for grinding.
  6. Grind them in mixie. Add ¼ cup water and grind(neither smooth nor coarse).
  7. Add ground coconut to the chickpeas along with ½ tsp salt(or as required).
  8. Cook open in high flame until water evaporates. Keep stirring until dry. Add chopped coriander leaves , give a stir and switch off.
Notes
1.You can add any gravy powder in place of sambar powder. Or just add ½ tsp coriander powder and 2 tsp plain chilli powder.
2.Optional: Add half tomato after adding ginger garlic paste and fry till oil separates.
3.The same recipe can be tried using green peas.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/dry-kala-chana-recipe/