Last Updated on September 9, 2017
Did i share that my daughter got her name. I think i forgot, i shared it on my facebook profile but i missed here. Sorry guys.. Now the announcement comes, my little girl is named as preniska alias maha few days back. And i apologize that i missed to share with you all.
I wanted to write all her actions and naughtiness here to share with you. But i always post recipes in a rush, so cannot find time to write about her. Today i found some time for myself so i am sharing her little actions with you all..
Maha is turning so naughty each day. She is 51 days old now(days are passing so fast). She has started laughing seeing our faces. I will be sitting and waiting for the moment when she wakes up, because that is the time when she laughs a lot. I love the cute little smile she throws at me as soon as she wakes up. She will be lying on her bed and puts her eyes wherever i go, i will be walking here and there around her purposely to look at her little eyes moving around. OMG it is precious. I am packing each memory in my heart very safely.
And I am getting lots of
mails from my lovable readers to share my daughters picture. I promise
that i will be sharing her photos with you all very soon..
Now coming back to the recipe, In my previous channa masala sundal
post i mentioned that i had a different recipe for this sundal which
flavours it with pepper. As i promised i am sharing the recipe with you
all...In this recipe the coconut is optional,You can leave it out if you want to..So here you go to the recipe.
Preparation Time : 15 mins
Cooking Time : 10 mins + 45 mins for cooking channa
Serves - 3 to 4
White Channa / Chickpeas / Kabuli Channa - 1 cup
Salt to taste
Coconut - 3 tblspn finely grated ( Optional )
Black pepper - 1 tsp crushed
Oil - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Dry Red Chilli - 2
Asafoetida / Kaya Podi / Hing - ¼ tsp
Curry leaves - 1 spring
and soak channa in lots of water overnight. Drain the water and add it
to pressure cooker. Cover with fresh water and add salt to it. Pressure
cook it for 4 whistle. Then simmer for 20 mins. Now switch off the flame
and let the steam go all by itself. Open the pressure cooker and drain
the water and set aside.
Heat oil in a kadai. Add in seasoning ingredients and saute for a min.
Now add in cooked drained channa and mix well.
Add in salt and toss well.
Add in crushed pepper and mix well.
Add coconut if needed and mix well.
|Take white channa|
|Drain and add to pressure cooker|
|cover with water|
|till channa is cooked|
|it should be mushy|
|Take all your ingredients|
|Add in seasoning ingredients|
|once they have toasted|
|Add in cooked channa|
|season with some salt|
|Add in crushed pepper|
|Add coconut if you like|
|I didn't add it|