Alternate Method:
Chana sundal is a south indian stir fried dish made with white chickpeas. sundal is basically a dry legume-lentil preparation spiced, tempered along with fresh coconut.
| Servings | Prep Time |
| 3 people | 8minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- ½cup kala chana or black chickpeas
- 2.5-3cups water for pressure cooking the black chickpeas
- ¾tsp black mustard seeds
- ¾tsp urad dal/spilt & skinned black gram
- 1 green chilichopped
- 1 dry red chilikept whole or halved & deseeded
- a pinch of asafoetida (hing)optional
- 1-2tbsp Grated fresh coconut
- 10-12 curry leaves (kadi patta)
- few drops of lemon juiceoptional
- 1tbsp coconut oil or peanut oil
- rock salt as required
Instructions
- Soak the kala Chana or black chickpeas overnight.
- Next day, in the same soaked water, cook the chana in a pressure cooker till they are completely cooked. add more water if required in the cooker.
- Add salt too when cooking the chana. then strain the kala chana and keep aside.
- Don’t drain the stock. it is rich in nutrients and can be used for making chapatis or added to breads, curries and even dals.
- Heat oil in a pan. add the mustard seeds and urad dal.
- The mustard seeds will crackle and the urad dal will get browned.
- They almost take the same time to cook on a low flame.
- Immediately, add the curry leaves, red chilies and asafoetida. fry for 10-15 seconds.
- Now add the cooked black channa and salt. stir and saute for 4-5 minutes on a low to medium flame.
- switch off the flame and add the coconut. sprinkle the lemon juice. stir well.
- Serve the black chana sundal as prashad or naivedyam.
Recipe Notes
Products we recommend with this Recipe:
