Navaratri season is going to start in another few days and so i am here with sundal recipe. This is the recipe of sundal made with kondakadalai| black chana which is made on saraswathi pooja. As the festive mood is on,you can visit here for more festive recipes in the coming weeks.
Check out similar sundal recipes
INGREDIENTS:
| CHICK PEAS | BLACK CHANA | 1/2 CUP |
| COCONUT SCRAPPED | 2 TBLSP |
| RED CHILLI | 1 NO |
| ASAFOETIDA | A GENEROUS PINCH |
| COCONUT OIL | 1 TSP |
| GINGER | 1/2 INCH PIECE(OPTIONAL) |
| MUSTARD SEEDS | 1/4 TSP |
| CURRY LEAVES | FEW |
METHOD:
- Soak the chickpeas overnight or for 7-8 hrs with enough water.
- Before cooking wash them off nicely .
- Then add 1/2 cup of water , salt and a generous pinch of asafoetida to this and pressure cook till 4- 5 whistles.
- Take out once the pressure is released and drain the excess water.
- Grind the scrapped coconut, ginger, redchilli , curry leaves coarsely in a mixer.
- In a kadai add coconut oil and add mustard seeds to this.
- When it splutters add the coconut mixture and fry it in a low flame for a minute or two.
- Add the cooked sundal to this and mix nicely.
- Transfer to a serving bowl.
- Sundal is ready for neivedhyam.
