A nutrient rich chundal made using native legume (brown channa/ kondakadalai).

  • Brown chickpea / channa / kondakadalai – 1 cup
  • Salt to taste
  • Turmeric powder – a pinch
  • Oil for tempering – 2 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 10 Nos.
  • Asafoetida – a pinch
  • Green chilli – 2 nos
  • Grated Coconut- 3 tbsp
  • Dried red chilli – 1 nos.
  • Soak chickpea for 8 hours or overnight. Adding salt and a pinch of turmeric powder, pressure cook tilll done.
  1. In a mixer dry grind grated coconut, green chilli and few curry leaves. This is the masala that is going to add taste & flavour to the chundal.
  2. Heat oil in a wok, add mustard seeds. After they start spluttering, add remaining curry leaves, dried red chilli and asafoetida powder
  3. Add the cooked chickpeas, ground coconut mixture and mix well. switch off the gas.
    Brown chickpea chundal is ready!