VELLAI KONDAKADALAI SUNDAL.
Channa sundal , though we make usually during Navaratri or Ganesha Chaturthi , i make this whenever i am running out veggies or whenever i soak for Channa Masala or Channa pulao I soak a handful extra to make this sundal. This way of making sundal I learnt from my mother in-law and i like this one as it is loaded with nice flavors of fresh ground masala.
INGREDIENTS:
| BOILED CHICKPEAS | 1/2 CUP |
| CORIANDER SEEDS | 1/2 TBLSP |
| CHANNA DAL | 1/2 TBLSP |
| RED CHILLI | 2 |
| COCONUT(FRESH) | 2 TBLSP |
| COCONUT OIL | 1 TSP |
| MUSTARD SEEDS | 1/4 TSP |
| CURRY LEAVES | FEW |
| ASAFOETIDA | A PINCH |
| SALT | AS NEEDED |
Method:
- Soak the chickpeas over night and pressure cook for 3 whistles by adding little salt to this.
- Drain the water and keep it aside.
- In a pan, dry roast the coriander seeds, channa dal and red chilly till golden brown.
- When it is cool, make it into a fine powder.
- In the same pan, add the coconut oil and mustard seeds and when it splutters add the curry leaves and the cooked chickpeas.
- Take a tblsp of ground spice mix and add to the chickpeas.
- If you have remaining, store it in a dry container and use it whenever required.
- This same spice mix can be used for bisibelabath and arachuvitta sambar.
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- Saute this for a minute and add the scrapped coconut.
- Mix well and check for salt.
- Serve with any gravy and hot rice.
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