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Black Chana dal | கொண்டைகடலை

Rs. 25Rs. 91

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

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Description

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 always best. 

Two types of Chana dal are available in market, here you can know some interesting things of black Chana dal. Chana dal in Tamil Kondakadalai. kondakadalai in English Black Chana dal  and its also called Chickpea. Rich source of protein and fiber. In different language Chana dal in telugu senaga pappu, Chana dal in kannada Kadale bele.

 

5 Attractive Health Benefits of kondakadalai

  1. Black Chana Control appetite because of it contains 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 replace nutrition who don’t eat meat or animal products.
  4. Suitable food for who wants to manage body weight, bone health, and muscle strength.
  5. Regulate the Blood glucose levels due to packed with essential amino acids.
  6. Reduced risk of some digestive conditions and improving the 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 masal recipe, one of the best recipe for morning breakfast, with puttu. Especially, in kerala the state of india people used this recipe regular manner. But everyone can try this because its 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 go to sleep at night because that wants to soaked 8 to 9 hours. Secondly, Morning when you can start cooking dry the water from soaked chickpeas. Now, take into the pressure cooker and pour some  water as per best cook requirement. Cooking dal as per your traditional way of dal cooking. After finished just check chickpeas are soft. If its soft you cooked 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 it well up to onion getting golden color. After, that add chopped tomato mixed it continuously. Tomato will be turned into soft and mash now add one tsp of turmeric powder, coriander powder, chilly powder mixed it well. Add half cup of grained coconut. Now, turn of the stove and cooldown for sometimes. After cooldown, grind in mixer grinder. Add some water and salt. now, our grounded masala ready. set aside.

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

Here you can find Detailed kondakadalai recipes in tamil Video, 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 8-9 hours or over night for the purpose of cooking easy. After 9 hours we can start our cooking, try to use same soaked water for cooking in pressure cooker. Suppose, you want add some more water we can add, that is not a big issue. Most important, before cook the chickpeas add some salt as per your family taste. Set aside.

Secondly, heat the separate pan and add some oil. After oil heated add small amount of mustard seeds, spitted urad dhall, add the curry leaves, red chilies and asafoetida. Remember 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 recipe.

 

Ingredients : ½ cup black chickpeas , 2.5 to 3 cups water , ¾ teaspoon black mustard seeds, ¾ teaspoon spilt 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

MASAL VADAI

  • 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 dals 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 chilli, 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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200 gm, 500 gm, 1 Kg

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