Saturday 8 October 2016

Whole Bengal Gram or Kala Channa Sundal (கொண்டைக்கடலை சுண்டல்)

I have already shared several sundal recipes on Rathika’s Nest. However, the list is incomplete without this traditional recipe, often made during festival days such as 'Navarathri' and 'Vinayaka Chaturthi'. Chickpeas or whole Bengal gram – black variety, also called ‘kala channa’ is smaller and darker than the Kabuli channa and tastes slightly different.

Whole Bengal gram/ Kala channa (கொண்டை கடலை) – ¾ tumbler or 150 ml
Salt – to taste
Coconut – grated, 2 tablespoons
Red chilies – 2 no
Oil – 2 teaspoons
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Asafoetida – a generous pinch
Curry leaves – a few
Whole Bengal Gram or Kala Channa Sundal (கொண்டைக்கடலை சுண்டல்)
Method: Wash and soak whole Bengal gram in sufficient water overnight. Later drain and pressure cook whole Bengal gram with required salt and ½ tumbler or 100ml of water for 7 minutes or 7 whistles. Once the pressure subsides, remove chickpeas from the cooker. Drain excess water and keep aside.

Heat oil in a kadai, add mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Add the cooked whole Bengal gram and asafoetida. Sauté on low flame till the excess water is absorbed. Now add coconut gratings. Sauté for 2 minutes and then, switch off the fire. Garnish with curry leaves. Serve hot.

Click here for more sundal recipes.

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