Channa Sundal - Poornima Porchelvan
Ingredients:
Chick peas / Channa / Kondakadalai - ½ cup
Grated Coconut - 2 to 3 tbsp
Salt - to taste
For Seasoning:
Oil - 1 tbsp
Mustard - ½ tsp
Urad dal - 1 tsp
Red chilli - 2
Asafoetida - a pinch
Curry leaves - 1 sprig
Direction:
Wash and soak the channa overnight or for about 6 to 8 hours.
Pressure cook channa by adding salt and nearly 3 cups of water for 3 or 4 whistles or until it becomes soft.
Drain the excess water and keep aside .
Heat oil in a kadai; add all the ingredients under "For Seasoning" one by one.
After it crackles, add cooked channa; continue mixing till the moisture evaporates if any.
Finally sprinkle grated coconut; give it a thorough mix . Switch off the gas.
Protein rich sundal is now ready to serve!
Chick peas / Channa / Kondakadalai - ½ cup
Grated Coconut - 2 to 3 tbsp
Salt - to taste
For Seasoning:
Oil - 1 tbsp
Mustard - ½ tsp
Urad dal - 1 tsp
Red chilli - 2
Asafoetida - a pinch
Curry leaves - 1 sprig
Direction:
Wash and soak the channa overnight or for about 6 to 8 hours.
Pressure cook channa by adding salt and nearly 3 cups of water for 3 or 4 whistles or until it becomes soft.
Drain the excess water and keep aside .
Heat oil in a kadai; add all the ingredients under "For Seasoning" one by one.
After it crackles, add cooked channa; continue mixing till the moisture evaporates if any.
Finally sprinkle grated coconut; give it a thorough mix . Switch off the gas.
Protein rich sundal is now ready to serve!
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