Happy Vinayagar Chathurthi dear readers!! Whenever I make Channa masala or kondakadalai curry, I reserve some cooked Channa for preparing this sundal to accompany evening coffee. We can prepare it in a jiffy, if we have cooked channa in hand. I prefer it when tempered with dry red chilli and more coconut. Chickpeas are a good source of protein and rich in iron content. I often try to include it in Happy's diet. And, onto the simple and interesting recipe.
Ingredients:Channa/Kondakadalai(white or Black) - 1 cup
Coconut - 2 tbsp
Salt - as required
To temper:
Oil - 1 tsp
Mustard - 1 tsp
Red Chillies - 2
Urad dal - 1/2 tsp
Curry leaves - few
Asafoetida - a pinch
Method:
1. Soak the Channa dal overnight for 6 to 8 hours. Pressure cook it by adding a little salt for 4 to 6 whistles.
2. In a pan add some oil, allow the mustard seeds and curry leaves to crackle. Then add the urad dal and dry red chilli. Once the urad dal turns light brown, add the cooked Channa. Finally add the coconut, pinch of asafoetida and adjust the salt. After giving a quick stir, switch off the flame.
2. In a pan add some oil, allow the mustard seeds and curry leaves to crackle. Then add the urad dal and dry red chilli. Once the urad dal turns light brown, add the cooked Channa. Finally add the coconut, pinch of asafoetida and adjust the salt. After giving a quick stir, switch off the flame.
Lovely chickpea sundal. Loved your clicks dear.
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http://sanolisrecipies.blogspot.in/2013/09/butter-sponge-cake.html
delicious and healthy sundal
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http://indianveggiesbhojan.blogspot.in/
very healthy and delicious sundal dear :) you have explained it so well !!
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One of my fav sundal.. Looks perfectly yum :)
ReplyDeleteHappy Vinayagar Chathurthi to you too dear.. This is one of my favorites Divya.. Looks yummy and delicious dear
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