Sundal means it is using chana. We make it in different ways, but this is the basic. I love adding pepper when i make sundal using white chana. I have already shared a white chana masala sundal and kala chana masala sundal. Check out my other navrathri recipes..
So give this a try and let me know how it turned out for you..
Preparation Time : 5 mins
Soaking Time : Overnight or 30 mins (check method)
Cooking Time : 35 to 40 mins
Serves : 4
Kala Chana / Black Chikpeas - 1 cup dried
Salt to taste
Fresh Coconut - 1/2 cup grated
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Dry Red Chillies - 2 chopped into small pieces
Asafoetida / Hing / Kaya Podi - a pinch
Curry leaves - a sprig
Wash and soak chana overnight in cold water.
Take the drained chana in a pressure cooker. Cover with water, add in salt and pressure cook it for 3 whistle, simmer for 30 mins. Turn off the heat and let the pressure go all by itself.
Once the chana is cooked, drain it. Reserve the liquid for making soup or rasam.
Now heat oil in a pan, add in all the seasoning ingredients and fry for a min.
Add in cooked chana and salt. Saute for 5 mins.
Add in coconut and toss once.
|Soak chana overnight|
|take it in pressure cooker|
|cover with fresh water|
|add in some salt|
|now it is cooked|
|it should easily mash up when pressure between |
|Take all your ingredients|
|Heat oil in a pan|
|Add in mustard and urad dal|
|add in dried red chillies|
|some curry leaves|
|and some asafoetida|
|Saute for a min|
|add in cooked chana|
|add in coconut|