Black Chana Sundal (Kondakadalai Sundal)

Want a traditional Black Chana Sundal recipe? Look no further! Black Chana or Kondakadalai Sundal is a nutritious, sattvic prasadam made during Navaratri and Ganesh Chaturthi in Tamil homes.

Some dishes carry not just flavor, but faith and tradition. Black Chana Sundal is one such sacred preparation that’s deeply rooted in Tamil Brahmin households. Simple, sattvic, and soul-nourishing, this sundal is an essential prasadam during Navaratri Golu and Ganesh Chaturthi. It is also protein and fiber-rich!

Growing up, I eagerly anticipated Navaratri every year. Mom would bring out the boxes of neatly packed dolls from the attic, and we would spend an entire day arranging the Golu bommais (dolls) on the odd-numbered staircase shelf for display. Every evening, a different variety of sundal would be offered to the Goddess. On Tuesdays and Fridays, Amma always prepared a sweet sundal. I would doll up, sing songs, welcome the guests, and have a ball every day for those 9 days!

What is Sundal?

In a traditional Tamil home, Sundal is a simple, yet sacred dish made from soaked and boiled legumes, gently sautéed with coconut and tempered spices. It’s not only a snack but also a prasadam, an offering to the Divine before being shared with family and guests.

During Navaratri, each day is dedicated to a different legume – from moong dal to kondakadalai (black chana) symbolizing nourishment, devotion, and the blessings of Devi. Similarly, during Ganesh Chaturthi, sundal finds its place among the naivedyam items, pleasing Lord Ganesha, who is a foodie and is known to love such wholesome offerings.

Health Benefits of Black Chana Sundal

While we often prepare sundal for religious rituals, it’s also a powerhouse of nutrition.

• Rich in Protein: Black chana is a great vegetarian/vegan source of protein — perfect for energy and strength.
• High in Fiber: Aids digestion and keeps you feeling full longer.
• Iron & Folate: Supports hemoglobin levels and overall vitality.
• Low in Fat: A light, guilt-free snack you can relish any time of day.

So, whether it’s prasadam or an evening snack, Black Chana Sundal is both sattvic and wholesome.

Why You’ll Love Black Chana Sundal

• A sattvic, pure dish perfect for festival offerings
• Easy to make with simple ingredients
• Bursting with the aroma of coconut oil and fresh curry leaves
• A healthy snack anytime, not just for Navaratri
• Brings the divine taste of tradition to your modern kitchen

Check out other Protein-rich lentil/legume based recipes from my blog

Chana Chaat

Chickpea Quinoa Salad

Black Bean Salad

Adai (Mixed Lentil Crepe)

Pesarattu(Green moong crepe)

Dal Tadka

Ingredients for Black Chana Sundal

• Black Chana (Kondakadalai)
  Soaked overnight and pressure-cooked, these humble legumes form the base. It is important to soak Black chana for at least 8 hours, as they have thicker skin than Kabuli Chana(Chickpeas)
• Freshly Grated Coconut
  Adds sweetness and cooling energy, balancing the spices and lending that divine prasadam touch.
• Green Chillies
  Green chillies always give an amazing flavor to Sundal. Increase or decrease the quantity based on your spice preference.
• Mustard Seeds
  For the traditional thaalippu (tempering) that brings the dish alive. You can use either small or big mustard seeds.
• Urad Dal
  Adds crunch and nutty flavor to the sundal.
• Dry Red Chilli
  For that authentic South Indian aroma and mild heat.
• Curry Leaves
  Curry leaves are the soul of any South Indian tempering.
• Hing (Asafoetida)
  Hing has a similar flavor profile to onions and plays a key role in enhancing the taste of sattvic foods.
• Salt – to taste
• Coconut Oil
  The choice of oil matters! Coconut oil gives the sundal its traditional aroma and is cooling and sattvic.
• Lemon juice
  I always squeeze a dash of lemon juice in all my sundal. It gives a nice zing and boosts the absorption of iron.

Step-by-Step Recipe for Black Chana Sundal

Soak and Cook

• Wash 1 cup of black chana thoroughly and soak it overnight (for approximately 8–10 hours). It is essential to soak Black chana for at least 8 hours to allow its hard skin to soften considerably before cooking.
• Pressure cook with water and a pinch of salt for 4–5 whistles, until soft but not mushy. The addition of salt will make sure it doesn’t turn mushy and will add a wonderful flavor.
• You can also use an Instant Pot to cook the sundal.  Use the pressure cook option and cook for 15 minutes. Natural release the pressure.
• Once the pressure settles, drain the cooked black chana, reserving ¼ cup of the cooked water.  

Prepare the Tempering

• Heat 1 tbsp coconut oil in a pan.
• Add mustard seeds and let them splutter.
• Next, add urad dal, dry red chilli, slit green chillies, ginger(optional), curry leaves, and asafetida(hing).
• Sauté till the dal turns golden and aromatic.

Combine and Finish

• Add the cooked chana to the pan, sprinkle salt, and mix well.
• Add the reserved chana water and cook covered on low heat for 3 minutes. This step will ensure that the flavors get combined well.
• Remove the lid and let the water dry out.
• Turn off the flame and add fresh grated coconut.
• Squeeze lemon juice just before serving or when the sundal is no longer very hot. Squeezing lemon juice on very hot food can make it a little bitter.
• Stir gently to coat evenly.

Offer and Enjoy

• Offer first to Devi or Lord Ganesha as naivedyam.
• Then serve warm, garnished with devotion and love.

Frequently Asked Questions (FAQs)

How long can I store Black Chana Sundal

If you happen to have leftovers (rarely happens during Navaratri! 😊):

• Store in an airtight container in the refrigerator.
• The leftovers keep well for 1–2 days.
• Before serving again, gently warm it in a pan or steamer. You can also microwave it for 30 seconds.
• Add a touch of fresh coconut before serving to refresh the flavor.

Can I use canned chickpeas instead?

You can, but the texture and flavor will be slightly different. Traditional sundal uses dried and soaked black chana for that authentic, earthy taste.

Can I use other legumes for sundal?

Yes! Each day of Navratri often features a different sundal—made with white chana, green gram, peanuts, cowpeas (karamani), or even sweet corn. The method remains mostly the same.

Can I use canned chickpeas instead?

You can, but the texture and flavor will be slightly different. Traditional sundal uses dried and soaked black chana for that authentic, earthy taste.

What’s the difference between black chana and regular chickpeas?

Black chana (also known as kala chana or desi chana) is smaller, darker, and has a nuttier flavor than the white kabuli chana. It also has a slightly firmer texture and is rich in protein, fiber, and iron.

Why is Sundal made during Navratri?

Sundal is one of the key naivedyams (offerings) made to Goddess Durga during Navratri. Each day of the festival, a different variety of sundal is prepared and offered, symbolizing purity, simplicity, and gratitude. It’s also a wholesome satvik dish—without onion or garlic—perfect for festive fasting days.

Can I make sundal without a pressure cooker?

• Yes. You can cook soaked black chana in a pot, though it will take longer (about 45–60 minutes). The chickpeas should be soft but not mushy.
• You can also use an Instant Pot to cook the sundal.  Use the pressure cook option and cook for 15 minutes. Natural release the pressure.