I made this spicy chana or chickpeas sundal for Ganesh Chahurthi few years back and not sure what holding me so long to post it in my blog. I particularly love this spicy version of chana sundal instead of plain sundal.
This spicy sundal as the name suggested loaded with spicy masala and sure will be a hit for spicy snack lovers. One can adjust the chilly according their preferences but do not compromise on the spices. The spices is what makes this sundal recipe special than the rest. This is one of the healthy low fat sundal recipe and loaded with fiber makes it excellent for snacking without guilt.
Ingredient
1 cup chana peas/chickpeas
2 + 1 tbsp freshly grated coconut
1 tbsp chana dhal
1 1/2 tbsp urad dhal
1/2 tsp cumin seeds
1 tbsp coriander seeds
1/3 tsp mustard seeds
2 dry chillies,torn into pieces
Pinch of hing/asafoetida
1 1/2 tbsp vegetable oil
1 sprig curry leaves
Salt to taste
Methods
Wash and soak chana peas/chickpeas in 2 cups of water overnight.
In a pressure cooker add chana peas,salt with 1 cup of water and cook until 4 whistles. Once done, switch off the flame and keep aside.
In a frying pan, over a low heat dry roast the urad dhal,chana dhal,coriander seeds, and dry chillies for 2-3 minutes. Add 2 tbsp grated coconut and saute for 1 minute. Remove from heat and keep aside to cool completely.
Using a spice/coffee grinder, grind the dry roasted mixture into a coarse powder.
In a frying pan, over a low heat add cumin seeds,mustard seeds,curry leaves and hing/asafoetida. Once the mixture started to splutter, add the cooked chana peas. Add 1 tbsp grated coconut and saute for 1-2 minutes. Season with salt and stir well.
Remove from heat and transfer into serving bowl
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