- 1 Cup Black Channa
- 2 tbsp Grated Coconut
- 1 Sprig Curry Leaves
- Salt To Taste
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Jeera
- 2 to 3 Red Chilli
- 2 Pinch Hing
- 2 tsp Oil
Soak black channa overnight or for at least 8 hours. Wash and pressure cook channa with water and salt for 3 to 4 whistles. Drain water.
Heat oil in a kadai and temper the items listed under the table ‘To temper’. Now add cooked channa and salt. Cook for a while, Switch off flame. Add grated coconut and mix well.
Garnish the Channa Sundal with coriander leaves and serve hot.
1. Adjust red chilli’s as per your spice level.
2. Add hing powder generously which enhances the flavour of the Sundal.
3. Adding salt while pressure cooking black channa, prevents overcooking of channa.