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Sprouted Kondakadalai (Kabuli Channa) Sundal

Sprouted_Kondakadalai_Kabuli_Channa_Sundal_1 I often use chickpea after soaking to prepare curry or sundal. Now my passion for sprouting has extended to white chickpeas also. I love eating most of the legumes in sprouted form because they cook easily and digest easily. Sprouted  legumes play a dual role as vegetables and legumes. Sprouted legumes taste little sweet and are creamy after cooking.

Sprouting: I soaked chickpea in water for 12 hours. After draining the water I kept it covered in a wet cheesecloth for 24 hours. I sprinkled some water in between, then put it in an air tight container and kept it in fridge. After 2 days, I saw amazing sprouts.

With this chickpea sprouts, I prepared a simple Sprouted Kondakadalai Sundal. I mixed roasted and powdered sesame in it to make it more delicious. It took only 5 minutes to pressure cook sprouted chickpea (soaked chickpea takes 15 to 20 minutes in my pressure cooker).

White Chickpea is known as Vellai Kondakadalai in Tamil and as Chole, Kabuli Channa in Hindi.

Cooking time: 20 minutes approximately

Ingredients

  • Sprouted chick pea – 2 cups Sprouted_Kondakadalai_Kabuli_Channa_Sundal_2
  • Grated coconut – 1½ table spoon
  • Salt – as per taste
  • To dry grind
    • White, black sesame – 1 tea spoon each
    • Coriander seeds – 1 tea spoon
    • Cumin seeds – ½ tea spoon
    • Red chilli – 2 no
  • For seasoning
    • Sprouted_Kondakadalai_Kabuli_Channa_Sundal_3Mustard – ½ tea spoon
    • Urad dal – ½ tea spoon
    • Curry leaves – few
    • Asafetida – pinch
    • Oil –  ½ tea spoon

Method

  • Wash chickpea sprouts; boil it with enough water after adding few drops of oil, ½ tea spoon salt and pinch of turmeric powder; filter the water used for boiling as it has nutrients and this may be used in curry or in any other dish later; keep the boiled sprouts aside.

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  • Dry roast sesame seeds after cleaning it; dry roast coriander seeds, cumin seeds and red chilli; now grind coriander, cumin seeds, red chilli and sesame seeds to a coarse powder.

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  • Heat a pan with oil and do the seasoning; add boiled chickpea sprouts, mix well; add dry ground masala, salt and coconut.

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  • Mix well and fry for few seconds.

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  • Remove and serve hot with rice or as snack with tea.

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Tips

  • Mix gently chickpea sprouts with dry ground masala to avoid breaking of sprouts.
  • This can be prepared without sprouting chickpea also.

This sesame flavored Sprouted Kondakadalai Sundal is part of the event “Cooking With Seeds – Sesame Seeds” hosted by Priya’s Easy N Tasty Recipes.

{ 2 comments… add one }

  • Sushma Mallya January 28, 2010, 12:09 pm

    wow one of my favourite sundal…just love this one…

  • Priya January 28, 2010, 1:30 pm

    It has been a quite long i have sprouted white channas, sundal looks excellent..

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