Black Chana dal | கொண்டைகடலை


Bengal Gram (in English) | Chana (in Hindhi) | Kondakadalai -Brown (in Tamil) | Senaga Pappu ( in Telugu) | Kadale bele (in Kannada)

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kondakadalai | Chane ki dal| Buy online | Health Benefits | Nutritional Values | Recipes

kondakadalai brown buy online. Here you can find health benefits, nutritional values, and Recipes. Our Chana dal price and quality are always the best. 

Two types of Chana dal are available in the market, here you can know some interesting things about black Chana dal. Chana dal in Tamil Kondakadalai. kondakadalai in English Black Chana dal and it’s also called Chickpea. Rich source of protein and fiber. In different languages Chana dal in Telugu senaga pappu, Chana dal in Kannada Kadale bele.


5 Attractive Health Benefits of kondakadalai

  1. Black Chana Control appetite because it contains a rich source of fiber and Protein.
  2. It may lower your calorie intake because of its slow digestion.
  3. Kondakadalai higher content of plant-based protein so it replaces nutritionists who don’t eat meat or animal products.
  4. Suitable food for those who want to manage body weight, bone health, and muscle strength.
  5. Regulate the Blood glucose levels due to being packed with essential amino acids.
  6. Reduced risk of some digestive conditions and improved bowel movements.

konda kadalai nutritional value

Serving Size – 164-gram serving of cooked chickpeas

  • Calories: 269
  • Protein: 14.5 grams
  • Fat: 4 grams
  • Carbs: 45 grams
  • Fiber: 12.5 grams
  • Manganese: 74% of the Daily Value (DV)
  • Folate (vitamin B9): 71% of the DV
  • Copper: 64% of the DV
  • Iron: 26% of the DV
  • Zinc: 23% of the DV
  • Phosphorus: 22% of the DV
  • Magnesium: 19% of the DV
  • Thiamine: 16% of the DV
  • Vitamin B6: 13% of the DV
  • Selenium: 11% of the DV
  • Potassium: 10% of the DV

Recipes of black chana |Black Chana dal recipe :

Kadala curry recipe | Making of Black Chana masala recipe Kerala style :

Black chana masala recipe, one of the best recipes for morning breakfast, with puttu. Especially, in kerala the state of India people used this recipe regular manner. But everyone can try this because it’s more healthy. Firstly, we want to wash the kodaikadali    (English Chickpeas) for the purpose of cleaning. Then, soak the Chana dal in Tamil kondaikadalai, before going to sleep at night because that wants to soak for 8 to 9 hours. Secondly, Morning when you can start cooking dry the water from the soaked chickpeas. Now, take it into the pressure cooker and pour some water as per the best cook requirement. Cooking dal as per your traditional way of dal cooking. After finishing just check chickpeas are soft. If it’s soft you cooked it very well. Now, set aside.

Thirdly, heat the pan with some oil. Add, cinnamon, clove, sombu, ginger, garlic, and curry leaves one by one as per order. At last, add chopped onion mixed well up to the onion gets golden color. After, that add chopped tomato mixed it continuously. Tomato will be turned soft and mashed now adds one tsp of turmeric powder, coriander powder, and chilly powder mixed it well. Add half a cup of grained coconut. Now, turn off the stove and cool down for some time. After cooling down, grind in a mixer grinder. Add some water and salt. now, our grounded masala is ready. set aside.

Finally, we start seasoning add some heated oil to kadaai add Mustad seed, and red chilly, and curry leaves.  Add grounded masala mixed well. let it boil. Now, add cooked chickpeas closed to the kadai. wait for 5 to 10 minutes. our kadala curry masala ready serve. Best for puttu recipes with black chana

Here you can find detailed kondakadalai recipes in Tamil Video, the help of making this recipe.

CourtesyThe Teen Kitchen     Follow on:  Youtube     Insta  

kondakadalai Sundal Recipes | கொண்டைகடலை சுண்டல் | Black chana recipe Dry :

Ganesh Chaturthi or Navratri festival Recipes. Here, you can find how to cook this festival recipe. Firstly, we want to soak the chickpeas for 8-9 hours or overnight for the purpose of cooking easily. After 9 hours we can start our cooking, try to use the same soaked water for cooking in the pressure cooker. Suppose, you want to add some more water we can add it, that is not a big issue. Most important, before cooking the chickpeas add some salt as per your family’s taste. Set aside.

Secondly, heat the separate pan and add some oil. After the oil is heated add a small number of mustard seeds, spitted urad dhal, and add the curry leaves, red chilies, and asafoetida. Remember to maintain low flam. After, for 10-15 seconds add the cooked black chana and salt. Stir and sauté for 4-5 minutes. Finally, Switch off the flame and add the coconut. Sprinkle the lemon juice. Stir well. Now, We get healthy festival recipes.


Ingredients: ½ cup black chickpeas, 2.5 to 3 cups water, ¾ teaspoon black mustard seeds, ¾ teaspoon spilled and skinned black gram (urad dal), 1 green chili, chopped, 1 dry red chili, kept whole or halved and deseeded, 1 pinch asafoetida (hing)- optional, 1 to 2 tablespoon grated fresh coconut, 10 to 12 curry leaves, few drops of lemon juice (optional), 1 tablespoon coconut oil or peanut oil, rock salt (edible and food grade) as required


  • Chana dal should be washed and soaked in water for 2 hours. Drain the water from the soaked dal in a colander. 
  • Drain the dal and place it in the small jar of a mixer grinder. Grind until the texture is medium coarse. Scrape the sides as needed and re-grind the mixture.
  • Even if a few entire days remain, it should be fine (this would give a nice chunky texture to vada). While grinding, do not add any water. 
  • Only use 1-2 teaspoons of water if necessary. Place it in a medium mixing basin. Combine finely sliced onion, green chili, ginger, curry leaves, coriander leaves, and salt in a large mixing bowl.
  • All of the ingredients should be thoroughly combined. The mixture should not be too wet or too dry.
  • Use oil to grease your palms and divide the mixture into 7-8 equal sections. Take each portion of the mixture and shape it into a round lemon shape, then flatten it a little by pressing it between your palms to form a pattie. 
  • Put all of the vadas on a plate. Heat oil in a deep frying pan over medium flame. 
  • Slide 2-3 vadas into the oil from the side of the pan when the oil is medium hot and deep fried them until golden brown and crispy. 
  • Place them on a plate with a paper napkin on top. 
  • Deep-fry the rest of the vadas. Masala Vadas are done and ready to eat. Serve them steaming hot with a cup of tea or coffee.


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