Serving size - 3 or 4It is a healthy snack as well as important side dish on the festive days. It contains lot of proteins.
Canned white channa - 1 tin (or )
Dry White channa - 1 cup
Mustard seeds - 1/2 tsp
Urud dal - 1/2 tsp
Hing powder - 1/4 tsp
Curry leaves - 5 or 6
Coconut - 2 tbs
Red chillies - 2 or 3
Cilantro - few for garnishing
Oil - 2 tsp
Salt - as required
- If you use canned channa, open the tin, wash it and keep it aside. Otherwise, if you use dry channa, soak channa over night in the water or atleast for 8 hours.Pressure cook channa with 2 cups of water with salt. Do not pressure cook it more than 10 - 15 minutes. It will get smashed. Remove it from the cooker and drain the channa.
- Heat oil in a pan, add mustard seeds. Once it splutters, add urud dal, hing powder, curry leaves and red chillies. Fry for few seconds in a low flame.
- Add channa to the seasoning and mix well. Switch off the stove.
- Garning it with shredded coconut and cilantro.
- Channa sundal is ready.