Sundal

Sundal are tempered Black chickpeas that are prepared in south India to offer to Gods. They also make a good protein filled mid-morning or evening snack.

Ingredients:

Basic:

• ¾ cup Black Channa, soaked Overnight in water
• 2tbsp grated Coconut
• Salt to taste

Roast and Grind:

• 1 tsp Urad Dal
• ½ tsp Channa Dal
• 1 Red Chillies

For Tempering:

• 1 tsp Mustard seeds
• ½ tsp Urad Dal
• 1 Red Chillies
• Few Curry Leaves

Method:

1. First dry roast the ingredients under ‘roast and grind’ and grind it to a coarse powder. Set aside.
2. Cook the soaked channa in a pressure cooker until soft for at least 6-8 whistles. Keep aside.
3. In a pan, heat oil. Add mustard seeds and urad dal; allow it to crackle.
4. Then add curry leaves and red chillies; sauté for 2mins.
5. Then add the cooked channa and mix well.
6. When channa becomes fried without any moisture, add dry roasted powder, grated coconut and salt, as required; mix it well and cook for a minute. Switch off the stove.