Channa Sundal is typical recipe from Tamil Nadu,. made with boiled Kabuli Chana and garnished with corriander leaves, curry leaves, finely grated tender coconuts and in some cases finely diced onion Stu. Sundal is one dish which is usually made in large quantities and served during weddings and religious occasion to the guests. Though we serve this recipe as prasad usually during the festival of Ganesha Chaturthi, I make this whenever I am running out of veggies or whenever I soak Channa Masala or Channa pulao. I soak a handful extra to make this Sundal. This recipe comes from my mother-in-law, who taught me just the way she cooks it, deliciously! Mainly because, I like it loaded with nice flavors of fresh ground masala.
1 cup Kabuli chana(chole)
1 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
1 tsp Cumin seeds ( Jeera)
1 whole dry red chilli, broken into pieces
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder(haldi)
2 tbsp freshly grated coconut
5-6 Curry leaves
finely chopped fresh Green coriander
salt to taste
Clean, wash and soak the Kabuli chana overnight in sufficient amount of water. Next morning, drain and keep it aside.
Combine the Kabuli chanaa with 2 cups of water and pressure cook the same for 4 to 5 whistles.
Heat the oil in a kadhai (deep container)and add the mustard & Cumin seeds.
When the seeds crackle, add the red chillies and Curry leaves. Mix well and add asafoetida and turmeric powder.
Add the Kabuli chanaa and salt, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring continuously.
Remove from the flame, add the fresh Green coriander and grated coconut. Also, add a bit of finely grated ginger. Serve hot after mixing it well.