Tuesday, April 5, 2011

Kabuli Channa Sundal

  • 2 cups Chick pea / Kabuli channa
  • 1/2 cup Onions chopped
  • 2 tbsp Coriander leaves
  • 3 Green chillies slit
  • 2 tbsp Lemon juice
  • 1 sprig Curry leaves
  • 1/4 tsp Turmeric powder
  • 1 tbsp Oil
  • 3 tbsp Shredded fresh coconut
  • 1/4 tsp Mustard seeds
  • 1 tbsp Urad dal
  • 1 tbsp Chana dal
  • Salt to taste

  1. Wash and soak chickpeas in water overnight or for 8 hours.
  2. Pressure cook chickpeas with enough of water and add salt.
  3. Cook the chickpea until soft.
  4. Drain out any excess water and keep aside.
  5. Now heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter, add urad dal and chana dal. Fry them until light brown.
  6. Now add onions, curry leaves, turmeric powder and green chillies.
  7. Fry until onions are golden brown.
  8. Now add the cooked chickpeas and very little salt.
  9. Saute it, add coriander leaves and coconut and mix well.
  10. Now switch off the stove, add lemon juice and mix well.
  11. Transfer to a bowl and serve as a snack or sidedish.

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