Hello everyone! If you are planning to make Kozhukattai for Ganesh Chathurthi, then please visit my Kozhukattai collection. Today I am sharing a sundal recipe to add on this list. When I was in Chennai, I went to my neighbor's house for Golu and I tasted this Channa Masala sundal for the first time. It was so tasty and I wanted to try it at home from that time. Last weekend, I was about to try something for Vinayagar Chathurthi and this recipe comes to mind. Immediately, I made this and we all loved it. Let us move on to the simple and yummy sundal:
Ingredients:White Chickpeas - 1 Cup
Asafoetida - a generous pinch
Coconut - 1/4 Cup(grated)
Salt - as required
To Roast & Grind:
Sesame Oil - 1 tsp
Channa Dal - 1 tblsp
Moong dal - 1 tsp
Dry Red Chilli - 2
Coriander Seeds - 1 tsp
To Temper:
Oil - 1 tblsp
Mustard - 1 tsp
Urad dal - 1 tsp
Dry Red Chilli - 2
Curry leaves - few
Method:
1.Wash and soak the channa overnight or for a minimum of 8 hours. Then pressure cook it with enough water and salt for 4 to 5 whistles. Drain the excess water and keep it aside.
2. In a pan, add 1 tsp of sesame oil and roast the items mentioned under 'To roast & grind' until golden brown. Allow it to cool completely and grind it smoothly.
3. Start tempering with the items mentioned under 'To Temper'. Then reduce the flame to low and add the powdered masala.
3. Along with this add the asafoetida, cooked channa and grated coconut.Mix it all together.
4. If it is very dry, sprinkle a little water and mix it until the channa is completely coated with the masala. Cook for 3 to 4 mins and switch off the flame.
Serve it warm along with tea/coffee as evening snacks.
- Adjust the dry red chilli as per your preferred spiciness. You can also add 1/2 tsp of pepper corns while roasting for pepper flavour sundal.
- Don't drain the water from the cooked channa completely. Little moisture content in the channa helps in coasting the masala.
- Make sure not to overcook and mash the channa.
Happy's Cook - Divya
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