Kabuli Channa Sundal
I was reluctant to try this sundal. then i somehow took courage and tried this recipe... And it came out really good. You would ask me "Why was i afraid".. I am really scared to cook any dal in pressure cooked especially while making sundal. I usually pray god that dal should not get mashed. It is because here in US , the place i stay has induction stove and the heat generated from coils are different from those burner stove. So, i could not follow the instructions given by other bloggers...So, i need to take extra care when i prepare prasadams for god.. Sentimental though :)
Please bare with my photographs i have just started exploring into food photography.
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Kabuli Channa
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½ Cup
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Coconut
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2 tbsp
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Red Chillis
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1 or 2
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Salt
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As needed
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To temper
Oil
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1 Tsp
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Mustard
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¼ Tsp
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Urad dal
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1 Tsp
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Kadala Paruppu
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1 Tsp
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Asafoetida
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2 Generous Pinch
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Curry Leaves
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1 Sprig
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Method
- Soak the dal overnight. Strain the water from the dal.
- Pressure cook the dal in cooker for two whistles. To check if it is done, pick a dal and press in between your fingers. You should be able to mash it. Make sure not to over cook it.
- In a pan, add oil. Once oil is hot, add Mustard, followed by urad dal, Kadala paruppu. Then add Curry leaves, Redchillies and Asafoetida.
- Then add the Kabuli Channa, salute for a minute and add more salt if needed. Switch Off the flame.
- Finally garnish with coconut.
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