SUNDAL RECEIPE

This is famous south Indian recipe and it can be seen everywhere in South Indian families as a snacks , side dish for rice,roti and also in temples as prasad... Yes I am here talking about the famous SUNDAL (black chickpea or Kala channa). Vinayagar chadurthi is nearing and I am here sharing this recipe as SUNDAL plays a major role in keeping prasad for lord Ganesh..

 

CUSINE: south Indian

SERVES: 2-3

TIME: 12 hours (soaking)

30 Minutes (cook and stir)



Ingredients:

• Black chickpea - 50grams
• Dessicated coconut - handful
• Salt as required

Temper:

• Mustard - 1 tsp
• Urid Dal - 1 tsp
• Hing - a pinch
• Curry leaves - few leaves
• Red chilli - 1 

METHOD:

1. Soak channa in water overnight.
2. In a pressure cooker add soaked channa , water ,salt and cook it for 15 minutes.
3. After the channa is cooked, Filter excess water from channa and keep in seperate filtering vessel and wait few minutes so that channa becomes dry and moisture will be removed.
4. In a pan ,add oil , mustard seeds, urid Dal,hing ,curry leaves,red chilli and add cooked channa. Give a good stir
5. Garnish with dessicated coconut.

Tasty channa is ready for pooja... Happy vinayagar chadurthi...

METHOD IN PICTURES: