Sunday, 2 October 2016

Channa Sundal / Mookadalai Sundal !



Mookadalai Sundal or Channa Sundal is a very easy snack recipe that is protein rich and perfect for kids. Though generally it is served as prasad during festivals like navratri , as a Chickpea maniac I make them very often at home as an evening snack.
Sundal recipes are usually made as naivedyam for Goddess Durga during navratri and served as prasad for guests visiting home for Golu.



INGREDIENTS

  • 250 - 300 gms dry chickpeas
  • salt as needed
  • 2 - 3 tsp Oil
  • 1 tsp  Mustard Seeds
  • 1 - 2 tsp Urad dal
  • 1/2 tsp Cumin Seeds
  • a pinch of hing
  • few curry leaves
  • 2 - 3 broken dry red chillis
  • 1 green chilli chopped
  • 1 tsp grated ginger
  • 1/2 cup fresh grated/ground coconut
  • 2 tbsp finely chopped coriander leaves

STEPS

  • Soak the dry chickpeas overnight or minimum 7 - 8 hours.
  • Pressure cook the chickpeas until they are soft, say 3 whistles.
  • Drain the water and keep aside. Use the drained water when making chapati dough.


  •  Heat oil in a kadai and add mustard seeds and urad dal.
  • Once the mustard splutters and dal turns golden brown, add all the other ingredients for tempering and give a mix.
  • Then add the boiled chickpeas to it and toss well.


  •  Add ground or grated coconut and the coriander leaves and mix well.


NOTES
  • To cook the chickpeas soft, initially cook for two whistles and then simmer for 10 minutes and then turn off stove. Let the pressure release on its own.
  • If you have forgotten to soak chickpeas then soak them in super hot water for atleast 15 to 20 minutes and then add a pinch of baking soda when pressure cooking them.
  • Use desiccated coconut if no access to fresh coconut.
  • White chickpeas can be replaced by Black chickpeas too.


With Love,

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