Sundal Recipe

Channa Sundal, a sound, South Indian style low oil and low rich fat protein snack, is by and large filled in as prasad after puja at the time of sacred festivals like Janmashtami and Navratri. In this simple to pursue well ordered photograph formula’s customary arrangement, bubbled chickpeas are sautéed with flavors and after that blended with ground new coconut and crude bubbled chickpeas make it increasingly more advantageous as it holds all nutrients; You can go through canned chickpeas to speed the procedure (see tips) and don’t approach pressure cooker to cook the chickpeas. This appealing side dish has dry surface and that makes it appropriate to be filled in as a starter, snack or backup.

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Prep Time 5 mins

Cook Time 30 mins

Servings 2

Ingredients

  

• 1/2 cup White Chickpeas, saturated in water for 6-7 hours
• 1/4 tsp Mustard Seeds
• 1/2 tsp Urad Dal
• 1 Dry halved Red Chilli
• 1 finely chopped Green Chilli
• 1/4 tsp Asafoetida
• Curry Leaves 1 sprig
• 1 tsp Lemon Juice
• 3 tbsp grated Fresh Coconut
• 1 tsp Oil
• 2 tbsp Coriander Leaves, finely chopped
• Salt to taste

Instructions

 

• Draw off the water from saturated chickpeas.
• Weight cook them with 1-glass water and salt in a 3-liter limit aluminum/steel weight cooker over medium fire for 4-whistles. Chickpeas must hold their shape after weight cooking, so don't cook them for longer period else they will turn soft. Enable it to chill until weight falls off normally. Open the top and drain water.
• Warmth oil in a kadai over medium fire. Include mustard seeds; at the time they begin popping, comprise urad dal and stir till it use to turn light darker.
• Include asafoetida, curry leaves, green bean stew, dry red stew, and sauté for 20-30seconds.
• Include chickpeas and salt (whenever required, in light of the fact that we have just added it to chickpeas while weight cooking in step-2), blend well and cook for 2-3 minutes.
• Include lemon squeeze and ground crisp coconut.
• Blend well until chickpeas are covered well with masala. Turn off the fire. Exchange chickpea sundal to a serving bowl and enhancement with finely hacked coriander leaves.

Notes

Tips and Variations:

You can likewise utilize canned garbanzo beans (white chickpeas) rather than evaporated chickpeas to speed the procedure and reduce cooking time – drain overabundance fluid from canned chickpeas and include them in step-5.

You can get ready different kinds of sundal in same path by supplanting chickpea with groundnuts (peanuts), moong bean (green gram), kidney beans (rajma), black chana, or some other vegetables or mix of grams.

Alter the amount of green bean stew for making channa sundal as zesty as you require.