Kabuli Channa Sundal or Chick pea Sundal
A tasty evening snack in Tamil cuisine and also a popular divine dish (neivedhyam / nivedu / prasadam) during Navaratri !!!
Serves: 3 - 4
2 cups cooked chick peas / white channa / Kabuli channa
1 cup ( 200 g ) white chana / chick peas
3 cups water
1/2 teaspoon salt
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon urad dal
1 spring curry leaves or 6 nos
3 red chillies, halved (or 2 slit green chillies + 1 halved red chilli)
1/2 teaspoon pepper powder
1/4 cup grated coconut (3 tablespoons)
Wash and soak white channa / chick peas in 3 cups water for 6 - 8 hours or overnight. Add 1/2 teaspoon salt and pressure cook (along with its soaked water) for 25 minutes or till done / well cooked (reduce the heat to medium after 2nd whistle and cook for 20 minutes).
Allow the cooker to cool naturally. Open the cooker and drain out water completely.
In a pan or kadai, heat oil. Add mustard seeds. When they begin to pop, add cumin seeds ( jeera ), urad dal, curry leaves and broken red chillies / or slit green chillies. Saute for 2 -3 minutes or until fragrant.
Add boiled channa and pepper powder. Add extra salt if required. Mix well. Cover with a lid and cook for 10 minutes on a low to medium heat.
Add grated coconut and mix well.
Cover with a lid and cook for 5 minutes or until dry and fragrant. Serve hot as a snack.