Indications:
Sanskrit name: Chanaka
Tamil name: kondaikadalai
English name: Chick pea, Bengal gram
The black varieties have more good qualities than the white ones.
Properties :
Ingredients:
Chick peas – 50 gm
Sesame oil – 1 spoon
Mustard seeds – 1 tsp
Black gram – 1 tsp
Cumin seeds - 1 tsp
Asafoetida – 1 pinch
Green chilly – 1
Curry leaves – few
Rock salt – to taste
Method:
Soak the legumes over night. Boil till it becomes soft. Decant the water.
In a pan, pour sesame oil. When it is heated, add mustard seeds, black gram, cumin seeds, asafetida, green chilly and curry leaves. When the mustard has popped, add the cooked chickpeas and rock salt, mix it well. Grated coconut may be added if needed. (Adding coconut makes sundal heavy. It is advisable only when the person has good digestive power.)
- Diabetes
- Obesity
- Bleeding diseases
- Stomach ulcers
- Edema
- External ulcer gets relieved
Sanskrit name: Chanaka
Tamil name: kondaikadalai
English name: Chick pea, Bengal gram
Advertisement
The black varieties have more good qualities than the white ones.
Properties :
- It increases vata, reduces pitta and kapha
- Sweet and astringent in taste
- Cold in potency
- It is light to digest
- It is cooling
- When prepared with ghee, it reduces all the 3 doshas
- It reduces the semen
Ingredients:
Advertisement
Chick peas – 50 gm
Sesame oil – 1 spoon
Mustard seeds – 1 tsp
Black gram – 1 tsp
Cumin seeds - 1 tsp
Asafoetida – 1 pinch
Green chilly – 1
Curry leaves – few
Rock salt – to taste
Advertisement
Method:
Soak the legumes over night. Boil till it becomes soft. Decant the water.
In a pan, pour sesame oil. When it is heated, add mustard seeds, black gram, cumin seeds, asafetida, green chilly and curry leaves. When the mustard has popped, add the cooked chickpeas and rock salt, mix it well. Grated coconut may be added if needed. (Adding coconut makes sundal heavy. It is advisable only when the person has good digestive power.)
