Black chana sundal recipe
Easy no onion no garlic navaratri sundal recipe
Servings: 3
Ingredients
- ¾ cup black chana
- Salt as needed
- 1 cup water to cook the chana
- 2 pinches Asafoetida
- 3 tsp coconut oil
- ½ tsp mustard seeds
- 3 tbsp coconut
- 1 red chili
- 1 small piece of ginger
- Few curry leaves
Instructions
- Wash and soak the black channa for 8 hours or overnight.
- Change the water, add a little salt, and pressure cook this for 4-5 whistles.
- Drain the water and keep this aside.
- In a mixie jar add 3 tsp coconut, 1 red chili, a few curry leaves, and a small piece of ginger.
- Pulse this for few times, without adding water.
- In a pan add 3 tsp of coconut oil and add the mustard seeds and asafoetida.
- Once the mustard splutters, add the cooked black chana to this.
- Saute for a minute and add the ground coconut mixture.
- Mix well and switch off the flame.
- Black chana sundal is ready
Notes
Notes:
1. You can replace red chili with green chili. 2. Few coriander leaves can also be added while grinding. 3. No-onion-no garlic black chana sundal can be served as an accompaniment for a meal too.
1. You can replace red chili with green chili. 2. Few coriander leaves can also be added while grinding. 3. No-onion-no garlic black chana sundal can be served as an accompaniment for a meal too.
