Black channa is liked by all at home and besides making chole and using them up for chaats I make this sundal regularly at home for evening snacks.These are a store house of proteins and filling to the stomach.Traditionally for SARASWATHI POOJA this sundal is made,so thought of posting it today.Since it is spicy my hubby loves it a lot.This can be made as an after school snack and you can add spices less if kids are eating.Make this flavorful sundal and offer it to GODDESS on the last day of the festive season and invoke her blessings.
INGREDIENTS
TO ROAST AND GRIND
| Coriander Seeds | 3 tsp |
| Channa Dal | 3 tsp |
| Pepper | 1 tsp |
| Jeera/Cumin | 1 tsp |
| Red chilly | 2 |
OTHER INGREDIENTS
| Black Channa | 1 cup |
| Coconut(grated) | 3 tsp |
| Mustard | 1/2 tsp |
| Urad Dal | 1/2 tsp |
| Red chilli | 1 |
| Asafoetida | 1/4 tsp |
| Oil | 1 tsp |
| Curry Leaves | 1 sprig |
| Salt | to taste |
HOW TO MAKE
- Soak black channa in water overnight.In the morning pressure cook by adding salt and water for 3 whistles.Once cooked strain it.
- In a pan add oil,mustard,urad dal,red chilli and asafoetida.Add now cooked channa and curry leaves.
- Dry roast the ingredients given in the to roast and grind table.
- Once cooled powder coarsely.
- Add grated coconut and spice powder.Mix well.
- Black Kondakadalai Sundal or Black Channa Sundal is ready for naivedhyam.
Notes
- You can replace red chilli by green chilli by tempering.
- Spice powder enhances the taste so do add it.
- Adjust the spice level as per your taste.
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