(Serves 3-4)
Ingredients:
1 cup Chana dal
Ingredients:
1 cup Chana dal
2-3 tbsp grated fresh Coconut
3 Green chillies
1/2" Ginger,grated
Salt to taste
to temper:
1 tsp Urad dal
1-2 Red chillies,broken
1/2 tsp Mustard seeds
a sprig of Curry leaves
a pinch of Asafoetida
1 tbsp Oil
3 Green chillies
1/2" Ginger,grated
Salt to taste
to temper:
1 tsp Urad dal
1-2 Red chillies,broken
1/2 tsp Mustard seeds
a sprig of Curry leaves
a pinch of Asafoetida
1 tbsp Oil
Method:
- Pressure cook chana dal for 2 whistles or cook on stove top until soft.Chana dal should be soft and firm to touch and should not be either hard or mushy. You can add salt while cooking chana dal or add it at the time of tempering.
- Drain the chana dal and keep it aside,you can use this drained water to use in rasam.
- Grind grated coconut,ginger and green chillies to a coarse paste in whipper mode.
- Heat oil in a kadai and crackle mustard seeds and add urad dal and red chillies and let them turn slight brown.
- Add asafoetida,curry leaves and ground coconut-green chilli-ginger paste and fry it for a minute.
- Add cooked and drained chana dal and required amount of salt and mix well and cook it on low flame for 2 mins.Do not fry them for long as it makes the sundal very dry.
- Switch off the flame..
Serve them hot,warm or cold as a snack or with lunch.
Variations:
- You can replace chana dal with moong dal and follow the same process
- Addition of ginger is optional but gives nice flavor.
