A really rich in protein and tasty sundal, this kondaikadalai sundal or Kabuli Channa sundal is made even during festive times of Varalakshmi Viratham, Pillayar Chaturthi and Navarathri. Ingredients: Kabuli Channa or Brown Channa - 1 cup  Salt - 1 tbsp Bengal Gram Dal - 1 tbsp Coriander seeds - 2 tbsp Asafodeita - 1/2 tsp Curry leaves - a few Grated Coconut - 1/4 cup Oil - 2 tbsp Method: Soak the channa for about 8 to 12 hours. Pressure cook it for 5 whistles so that it is soft. While pressure cooking add just minimal water. In one tbsp oil fry Coriander seeds, Bengal gram, 1/2 of the curry leaves, asafodeita untill golden brown. Remove and let it cool. Grind it to a coarse powder along with 1/2 the quantity of coconut. Heat oil in a pan - kadai, add mustard seeds and let it splutter. Drain water from the channa and add it to the pan. Add salt, curry leaves and the ground powder. Add the remaining coconut and mix well. This is a great snack for the evening too. Thanks for the picture Mala |
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