How To Make Black Chana Masala Sundal | மசாலா சுண்டல் | Masala Chickpeas

black chana

🥗Healthier: green chana

💰Cheaper: split peas

Green chana is lower in calories and split peas are more affordable.

coconut

🥗Healthier: coconut flour

💰Cheaper: shredded coconut

Coconut flour is lower in fat and shredded coconut is often cheaper.

mustard seeds

🥗Healthier: black sesame seeds

💰Cheaper: yellow mustard seeds

Black sesame seeds are a healthier option and yellow mustard seeds are less expensive.

urad dal

🥗Healthier: moong dal

💰Cheaper: chickpeas

Moong dal is lighter and chickpeas are often less expensive.

Wash and soak black chana overnight.

Pressure cook the chana for 2 to 3 whistles in water with salt. Drain the water and keep the chana aside.

In a pan, dry roast sesame, coriander, cumin, and red chili until golden brown and aromatic. Allow to cool, then grind into powder.

Heat oil in a pan, add mix spices and asafoetida powder.

Add curry leaves and dry chili; sauté until golden brown.

Add cooked black chana and sauté for a minute.

Add the ground masala powder and coconut; sauté well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens