Kabuli Channa Sundal / Chick Pea Sundal / Kadalai Sundal

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

Ingredients

2 cups cooked chick peas / white channa  / Kabuli channa

or

1 cup ( 200 g ) white chana / chick peas

3 cups water

1/2 teaspoon salt

For seasoning:

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)

Method

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.