Kala Channa Sundal – Kala channa boiled with salt; later mixed with tadka and grated coconut; Perfect tea time snack!
The festive season is around the corner and I know you will be sorting out recipes to be prepared for the celebrations. Whatever may be the celebrations, sundal is the common thing prepared across the households in Tamil Nadu. In fact, preparing sundal doesn’t need a celebration. Many families have a ritual of preparing sundal for their evening snack. When I say its ritual, one should understand that evening won’t pass by without munching on this sundal. I love sundal of all types and especially the ones which are served in the temples. My aunt and uncle had a habit of preparing sundals every evening and enjoy their tea munching on them and discussion about their day. Some days it will be prepared with Kala Channa; Some day it’s green gram dal; sometimes using Channa dal and sometimes its cow peas. May be my love for sundal was intensified during my stay with them. Though there are varieties of sundal, my favorite is Kala channa. Most of my family loves chickpeas but then I always loved Kala channa. None of the celebrations at my home is complete without this Kala channa. It’s an easy snack which can be prepared in a jiffy and healthy one too.
Sometimes, the simplest recipes are the best – delicious and healthy. Now, here goes the recipe of my favorite sundal.
Ingredients:
- 2 cup Kala Channa
- 4 cups Water
- 1 teaspoon Salt, adjust as required
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 5-6 Dry Red Chilies
- ½ cup Grated Coconut
Method:
- Soak Kala Channa in water for about 5 hours or overnight. After soaking, drain the water completely and keep it aside.
- In a pressure cooker, add soaked Kala channa, water, and salt. Cook for about 4 whistles.
- Allow the pressure to release completely. Drain the water from the cooked dal. I usually add this water to the gravy if I am preparing any at that time.
- In a non-stick kadai, add oil and heat it over medium flame.
- Once the oil is hot, add mustard seeds and urad dal. Let it splutter.
- Add dry red chilies and cooked channa. Give a stir.
- Now add grated coconut and mix them well. Lower the flame and cook for about 5 minutes.
- Once the grated coconut turns light brown, switch off the flame.
- Serve Sundal with a hot masala chai.
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Thanks,
Karthi
