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Kondakadalai (Channa) Masala Sundal

-Submitted by Raji Ramakrishnan on 4th Jan 2016

(Kondakadalai Masala Sundal, Kabuli Chana Sundal, Chana Sundal, Kara Sundal, Chana Masala Sundal, Spicy Chana Sundal)

Spicy Chana Sundal


  • Kabuli chana, Kondai Kadalai) - 1/2 cup (soaked)
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - to taste

From Tempering

  • Oil - 2 tsp
  • Mustard seeds - 1 tsp
  • Urid dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Few curry leaves
  • Hing (Asafoetida) powder -  a pinch

For Garnishing

  • Chopped coriander leaves


  1. Directly cook kondai kadalai (kabuli chana, chickpeas) with salt, turmeric powder till it is soft. It should not be mushy. Remove excess water.
  2. In a kadai, heat oil, add the mustard seeds, urid dal, cumin seeds. When it splutters and the urid dal becomes slightly brown, add the curry leaves and hing powder.
  3. Mix the kondai kadai (chikpeas) with it and saute well.
  4. Add the chilli powder. Saute for a minute and transfer to a bowl.
  5. Garnish with coriander leaves.

Serving Suggestion

  • Server the masala sundal as an evening snack along with tea or coffee.

More Chana (Chickpea) Recipes

10 minute Kadalai Kurma Chana Biriyani Black Channa Sundal Sabz Chana
See more...

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