Kala chana sundal a simple and easy black chickpeas recipe often made during Ganesh Chaturthi or Navratri Festivals....Various sundal can be made with different legumes or lentils like black eyed peas, sweet corn, moong beans, bengal gram, peanuts... More or less the method to prepared sundal is same with minor variations here and there...
I have alreay posted recipe with channa dal in my blog....
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I have soaked the dried black chickpeas overnight so that they became easier to pressure cook... I am making any dish from chickpeas or rajma, i soak them for 8 to 9 hours or over night.... Soaked chickpeas are easier and faster to cook... Hope you try this sundal recipe for evening snacks are festival time...
Preparation time : 8 to 9 hours
Cooking time : 30 mins
Recipe : snacks
Serve - 3
INGREDIENTS :
Kala chana / Black chickpeas - 1 cup
Water - 3 cups
Salt - as needed
Coconut - 4 tbspn (grated)
FOR TEMPER :
Oil - 1 tspn
Mustard - 1/2 tspn
Broken dry chilli - 4
Asafoetida - 1 pinch
Curry leaves - few..
METHOD :
- Soak the chana over night,..
- Cook the chana in a pressure cooker for 3 whistled along with water and salt...
- And then strain the kala chana and keep aside..
- Heat a pan with oil, add mustard seeds..
- Allow to crackle and add in broken dry chilli, asafoetida and curry leaves..
- Fry it for few secs.. Now add in cooked kala chana and saute for a min..
- Switch off the flame and add the coconut... stir well..
- Now serve hot as prashad or neivedyam...
PICTORIAL :
Take kala chana
Soak it for 8 hours
Add soaked chana in a pressure cooker
Add some water
Add some salt
Whistled it for 3
Now it's cooked
Drain it
Heat a pan with oil and add in mustard
Some broken dry chillies
Add in curry leaves
A pinch of asafoetida
Toss well for 3 mins
Add in cooked chana
Toss well for 2 mins
Add some fresh coconut
Give a mix
Transfer it into a plate
Serve as prashad or neivedyam
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