Kala chana sundal
Easy sundal recipe with fresh sundal podi and without coconut
Servings: 4 people
Ingredients
- 1 cup Black chana
- 2 tsp coconut oil
- 1/2 tsp mustard seeds
- few curry leaves
- Asafoetida 2 pinches
- 1/4 cup grated carrot
- Salt as needed
- 1/4 tsp turmeric powder
- To roast and grind
- 1 tbsp urad dal
- 1 tbsp dhaniya | coriander seeds
- 4 red chili
Instructions
- Soak the black chana for 8 hours or overnight.
- Add little salt and asafoetida and pressure cook it till 4-5 whistles.
- Drain the water completely and keep it aside.
- In a pan a dry roast Urad dal, coriander seeds, and red chili.
- Once the dal turns golden brown take out.
- Cool completely and grind into a fine powder.
- I got around 3 tbsp of podi.
- In a pan add coconut oil and add mustard seeds, asafoetida, and curry leaves.
- Once the mustard seeds splutter add the cooked black chana.
- Add a little salt, turmeric powder to this now.
- Add 1-2 tbsp of sundal podi now.
- Mix well evenly.
- Now add in the grated carrots.
- Mix evenly.
- Sundal is ready for neivedyam.
- You can make this on non-festival days as an accompaniment to your everyday meal.
Notes
1.You can replace black chana with green peas, chickpeas, or peanuts
2.Sundal podi can be made in bulk and used later for any sundal.
