Nehal Karkera's Traditional Black Channa Sundal Recipe for Ganesh Chaturthi

Are you looking for an authentic and delicious recipe to prepare for Ganesh Chaturthi? Do you want to create a festive dish that is both simple and flavorful? Nehal Karkera, a renowned food content creator, shares his traditional Black Channa Sundal recipe, perfect for celebrating Ganesh Chaturthi. This dish, commonly served as prasad in temples and homes across India, combines black chickpeas, coconut, and aromatic spices to create a beloved festive snack.

Black Channa Sundal: A Festive Delight

Black Channa Sundal is a classic Indian dish often made during Ganesh Chaturthi and other festive occasions. It is a simple yet flavorful blend of brown chickpeas (Kala Chana), coconut, and spices. This dish not only serves as a tasty snack but also holds cultural significance as a sacred offering, or prasad, in many Indian households.

Recipe Ingredients and Preparation:

1. Soak and Cook the Chickpeas:

To begin, soak 200 grams of brown chickpeas (Kala Chana) in water overnight or for at least 6-8 hours. This step softens the chickpeas, making them easier to cook and digest. After soaking, drain the chickpeas and boil them in fresh water until they are tender but not mushy, which usually takes about 30-40 minutes. Drain the cooked chickpeas and set them aside.

2. Prepare the Tempering:

The tempering, or tadka, is what gives Black Channa Sundal its unique flavor. Heat 2 teaspoons of oil in a pan over medium heat. Once hot, add 1/2 teaspoon of mustard seeds and let them splutter. Then, add 1/2 teaspoon of cumin seeds, 1/2 teaspoon of asafoetida powder, 1 teaspoon each of chana dal and urad dal, and sauté until the dals turn golden brown. This mix of spices and lentils creates a rich base for the dish.

3. Add Spices and Chilies:

After the dals are golden, add red chilies (as per your taste) and 2 sliced green chilies to the pan. Sauté these for another minute to infuse the oil with their flavors. The combination of spices and chilies adds heat and depth to the dish, balancing the earthiness of the chickpeas.

4. Combine Chickpeas with Tempering:

Now, add the boiled chickpeas to the pan with the tempering. Sprinkle 1/4 teaspoon of salt, or adjust to taste, and stir well to coat the chickpeas evenly with the spices. This step ensures that every bite of the Sundal is packed with flavor.

5. Fry the Coconut:

To complete the dish, add grated coconut to the pan and fry until it turns slightly brown. The coconut adds a subtle sweetness and a delightful texture, enhancing the overall flavor profile of the Sundal. Mix well to ensure the coconut is evenly distributed among the chickpeas.

6. Serve Warm:

Your Black Channa Sundal is ready to be served. This dish is best enjoyed warm, making it a perfect offering for Ganesh Chaturthi or as a nutritious snack during any festive celebration. The combination of chickpeas and coconut, flavored with spices, creates a dish that is both satisfying and wholesome.

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Nehal Karkera's traditional Black Channa Sundal recipe is a great way to add a festive touch to your Ganesh Chaturthi celebrations. With simple ingredients and easy preparation, this dish not only serves as a delicious snack but also honors the cultural traditions of offering prasad. Try this recipe and bring a taste of tradition to your festivities!