Masala Sundal Recipe | Evening Snacks Recipe

Masala Sundal is a versatile South Indian dish that can be prepared in both dry and gravy-based varieties. It’s a nutritious and delicious dish that’s made using black chana or black chickpeas and a blend of aromatic spices. You can eat as snacks or make it like curry eat with chapathi, poori and roti. The curry is simple and easy to prepare with basic ingredients found in most kitchens.

Black Chana Curry is a protein-packed dish that’s perfect for vegetarians who want to add more protein to their diets. It’s also low in calories, high in fiber, and has numerous health benefits, making it a healthy and satisfying meal.

This dish is incredibly versatile and pairs well with many South Indian breakfast dishes such as idli, dosa, idiyappam, and puttu. With just 30 minutes of active time, Masala Sundal is an excellent option for busy weeknights.

Overall, Masala Sundal is a nutritious and delicious dish that’s easy to prepare and perfect for anyone who loves South Indian cuisine. Whether you’re a vegetarian or just looking for a healthy and satisfying meal, this recipe is a must-try.

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Masala Sundal Recipe | Evening Snacks Recipe

Author: Gomathi Cuisine: North Indian, South Indian Courses: Side Dish, Snacks, Vegetarian Recipe Keys: V Vegetarian Meals

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Black chana / white chana
• 1 tablespoon Chopped ginger
• 4 Green chillies
• Few curry leaves
• coriander leaves
• 1 tablespoon Oil
• 2 tablespoons Gram flour
• ¹⁄₄ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Chilli flakes
• 1 teaspoon Coriander powder
• ¹⁄₂ teaspoon Roasted Cumin powder
• ¹⁄₂ teaspoon Garam masala powder
• ¹⁄₂ teaspoon Amchur powder
• ¹⁄₂ teaspoon Chat masala
• 1 teaspoon Salt

Instructions

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1. Take cup of black chana wash and soak for 6-8 hrs.

   

2. Add little salt and pressure cook for 4-5 whistles in medium flame.

   

3. Open lid and check the black chana is properly cooked. Don’t drain any cooked water keep aside.

   

4. Heat a wide pan with oil.

   

5. Add mustard seeds once start splutter, add cumin seeds.

   

6. Add chopped ginger and slitted green chillies toss for 2 minutes in low flame.

   

7. Add red chilli powder, coriander powder, roasted cumin powder and red chilli flakes ( 2 times pulse grind red chilli).

   

8. Add curry leaves and sauté for a minute not to burnt.

   

9. Add gram flour sauté in medium flame still raw smell of the flour goes off.

   

10. Add cooked chana dal with water and mix well.

    

11. Add required salt to the chana.

    

12. Add garam masala.

    

13. Add dry Amchur powder and mix well till the gravy got thicken.

    

14. Garnish with chopped coriander leaves.

    

15. Finally switch off the flame and add little chat masala and mix well.

    

16. Yummy and spicy black chana is now ready for serving.

    

Note

• Highly recommend soaking the black chickpeas before preparing this curry. ideally, overnight soaking should be adequate and followed by pressure cooking chana must help in quickening the cooking process. 
• prepare thickness of the gravy according to your needs.

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