Chana Sundal – a healthy, guilt-free snack packed with proteins.
Sundals are stir fried lentils, tempered with spices and garnished with fresh coconut. Chana Sundal is a South Indian snack often made as prasad during Navratri. Different varieties of sundals, using variety of lentils, are made for each of the nine days of Navratri. Sundals can be made with peanuts, kabuli chana, rajma, chana dal, green moong etc. This is more like a salad and also makes for a healthy evening snack. I have prepared a basic version of sundal here. You can also add chopped raw mango and cucumber to this sundal to make it more flavourful. Here goes the recipe:
1 cup black chickpeas (kala chana)
1 tbsp oil (tel)
1 tsp mustard seeds (rai/sarso)
1 tsp split black gram (udad dal)
½ tsp asafoetida (hing)
1 green chilly, finely chopped (hari mirch)
1 dry red chilly (laal mirch)
few curry leaves (kadi patta)
salt as per taste (namak)
½ cup fresh, grated coconut (nariyal)
1 tsp lemon juice (nimbu ka ras)
- Wash and soak the chana in water for 6 to 7 hours or overnight.
- Drain the water and transfer the chanas to a pressure cooker.
- Add around 3 cups of water, salt and pressure cook for 3 to 4 whistles.
- Open the pressure cooker after the pressure has released naturally.
- Keep boiled chanas aside.
- Heat oil in a pan.
- Add mustard seeds, udad dal, hing, chopped green chillies, red chilly and curry leaves.
- Saute for few seconds.
- Now, add boiled chanas and mix well.
- Add salt as per taste.
- Cover and cook for 2 minutes.
- After 2 minutes, add fresh, grated coconut. Mix well.
- Turn off the heat.
- Add lemon juice and give a quick mix.
- Chana Sundal is ready to be served.
You can add finely chopped raw mango and cucumber to this sundal to make it more flavourful. If adding raw mango and cucumber, add it after turning off the heat.
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