CHANNA SUNDAL | CHICKPEAS SUNDAL RECIPE|NAVARATRI SUNDAL RECIPES

VELLAI KONDAKADALAI SUNDAL.

Channa sundal , though we make usually during Navaratri or Ganesha Chaturthi , i make this whenever i am running out veggies or whenever i soak for Channa Masala or Channa pulao I soak a handful extra to make this sundal. This way of making sundal I learnt from my mother in-law and i like this one as it is loaded with nice flavors of fresh ground masala.

INGREDIENTS:

BOILED CHICKPEAS	1/2 CUP
CORIANDER SEEDS	1/2 TBLSP
CHANNA DAL	1/2 TBLSP
RED CHILLI	2
COCONUT(FRESH)	2 TBLSP
COCONUT OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
ASAFOETIDA	A PINCH
SALT	AS NEEDED

Method:

• Soak the chickpeas over night and pressure cook for 3 whistles by adding little salt to this.
• Drain the water and keep it aside.

• In a pan, dry roast the coriander seeds, channa dal and red chilly till golden brown.

• When it is cool, make it into a fine powder.

• In the same pan, add the coconut oil and mustard seeds and when it splutters add the curry leaves  and the cooked chickpeas.

• Take a tblsp of ground spice mix and add to the chickpeas.
• If you have remaining, store it in a dry container and use it whenever required.
• This same spice mix can be used for bisibelabath and arachuvitta sambar.

• Saute this for a minute and add the scrapped coconut.

• Mix well and check for salt.
• Serve with any gravy and hot rice.