Everyone loves all kind of legumes and particularly when it comes in the form of sundal varieties
! They are rich in protein and fiber and so good for our health too. It can prepared for evening time snacks and can be packed for children’s snacks box also, instead of giving them usual biscuits and chips. Sundal is very easy to prepare and we usually cook it for Nivedhanams i.e., to provide for God.
There are different versions in preparing sundal and one of the kinds is the following recipe. We can make any moderations to suit our taste. You can prepare white kondakadalai / white channa also in the same method.
Ingredients:
Cooking Instructions:
Soak the chickpeas for about 10 to 12 hours. After the chickpeas is soaked, it would have doubled in size. Drain the water using a strainer.
Add the chickpeas in a pressure cooker with enough amount of salt and 2 cups of water. Pressure cook it for 5 - 6 whistles or till the chickpeas becomes soft.
When you press the cooked chickpeas with your fingers, it should be soft and not mushy or hard.If it is soft, strain the excess water and if it is hard, pressure cook it again for 1 or 2 whistles and then strain the water.
Heat oil in a pan and add mustard seeds. When it starts to crackle, add black gram. When it starts to change in color, add broken red chilly , and curry leaves.
When the chilly starts to change in color, add asafetida, following that add the drained chickpeas and keep stirring. When the water is completely evaporated, switch off the flame and transfer it to transfer it to the bowl.
Once it cools down well, add the grated coconut and mix well ( which I have not added) and Chickpeas sundal is ready to eat! You can eat it as a snacks, or can have it with rice and I like to have it particularly with tamarind rice.
! They are rich in protein and fiber and so good for our health too. It can prepared for evening time snacks and can be packed for children’s snacks box also, instead of giving them usual biscuits and chips. Sundal is very easy to prepare and we usually cook it for Nivedhanams i.e., to provide for God. 
There are different versions in preparing sundal and one of the kinds is the following recipe. We can make any moderations to suit our taste. You can prepare white kondakadalai / white channa also in the same method.
Ingredients:
| Black Channa / White Channa | 1/4 kg |
| Mustard Seeds | 1/2 tsp |
| Broken Black Gram / Udaicha Ulutham Paruppu | 1/2 tsp |
| Asafetida | 1/4 tsp |
| Dry Red Chilly | 3 |
| Curry Leaves | 1 sprig |
| Salt | to taste |
| Cooking Oil | 3 tsp |
| Grated Coconut | 1 tbsp (optional) |
Soak the chickpeas for about 10 to 12 hours. After the chickpeas is soaked, it would have doubled in size. Drain the water using a strainer.
Add the chickpeas in a pressure cooker with enough amount of salt and 2 cups of water. Pressure cook it for 5 - 6 whistles or till the chickpeas becomes soft.
When you press the cooked chickpeas with your fingers, it should be soft and not mushy or hard.If it is soft, strain the excess water and if it is hard, pressure cook it again for 1 or 2 whistles and then strain the water.
Heat oil in a pan and add mustard seeds. When it starts to crackle, add black gram. When it starts to change in color, add broken red chilly , and curry leaves.
When the chilly starts to change in color, add asafetida, following that add the drained chickpeas and keep stirring. When the water is completely evaporated, switch off the flame and transfer it to transfer it to the bowl.
Once it cools down well, add the grated coconut and mix well ( which I have not added) and Chickpeas sundal is ready to eat! You can eat it as a snacks, or can have it with rice and I like to have it particularly with tamarind rice.
Comments
Prathima Rao
Prats Corner