Channa Masala Sundal Recipe | Vinayagar Chathurthi Special Recipes

Channa Masala Sundal Recipe

Written by Preetha

Ingredients

Channa / Kabuli Channa / Chickpeas- 1 cup

Coconut – 3 tbsp

Salt – to taste

Water to cook

To roast and grind:

Channa Dal – 1 tbsp

Red Chilli- 1

Coriander seeds/thania – 1/2 tsp

For tempering:

Oil – 2 tsp

Mustard seeds – 1/2 tsp

Urad dal – 1 tsp

Curry leaves

Red Chillies – 2

Hing (Asafoetida) : a pinch

Method:

Soak channa overnight or atleast for 10 hours.Drain water and pressure cook for 6 whistles. The channa should turn soft then only it will be best when mixed with masala. Set aside.

In a pan dry roast the chana dal, red chilli, coriander seeds until golden brown.Once Cool down, transfer to mixer and powder it finely. Now in a pan heat oil and add mustard seeds. Once the mustard splutters add urad dal, curry leaves, red chillies and then asafetida- a pinch.

Then add cooked chana, coconut and powdered masala. Mix well and cook for 3 minutes in low flame until the masala is well coated on the chana and switch off the flame.

Your Masala Sundal is ready to be served.

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