Boiled white chickpeas are stir fried with coconut and few basic spices. This sundal is usually made during navratri, ganesh chaturthi festivals.
IngredientsWhite Channa / Chickpeas / Kabuli Channa – 1 cup
Salt to taste
Coconut – 3 tblspn finely grated ( Optional )
Black pepper – 1 tsp crushed
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Dry Red Chilli – 2
Asafoetida / Kaya Podi / Hing – 1/4 tsp
Curry leaves – 1 spring
Method:* Wash and soak channa in lots of water overnight. Drain the water and add it
to pressure cooker. Cover with fresh water and add salt to it.
* Pressure cook it for 4 whistle. Then simmer for 20 mins.
* Now switch off the flame and let the steam go all by itself. Open the pressure cooker and drainthe water and set aside.
* Heat oil in a kadai. Add in seasoning ingredients and saute for a min.
* Now add in cooked drained channa and mix well.
* Add in salt and toss well.
* Add in crushed pepper and mix well.
* Add coconut if needed and mix well.