Chana Sundal

Ingredients

• 2 cups, kala chana (whole black chickpeas, garbanzo beans) soaked overnight
  
• 1/2 cup coconut, freshly grated
• 5-6 green chillies, cut fine
• 1 red chilli, broken into 2-3 pieces
  
• 1 tsp cumin seeds (jeera)
  
• 1 tsp mustard seeds (rai)
  
• 6-7 curry leaves
  
• 1/4 tsp turmeric powder
• Asafoetida powder (hing), a pinch
  
• Salt to taste
• 6-8 tsp vegetable oil

Preparation

1. Pressure cook the kala chana with 4 cups of water and a little salt for about 4-5 whistles. Drain the water and let the chana cool.
   
   
2. Heat oil in a pan on medium heat. Add hing, cumin, and mustard seeds.
   
   
3. When the seeds start to pop, add the ginger, green chillis, red chilli and curry leaves and fry for a couple of seconds.
   
   
4. Add the kala chana and a little salt. Cover and cook for 4-3 minutes.
   
   
5. Remove the lid and saute the chana for a couple of minutes.
   
   
6. Add the grated coconut and stir for a minute.
   
   
7. Serve the chana sundal separately as snack (with or without yogurt) or with hot jasmine or (any other) rice and a spoonful of ghee (clarified butter).

Related Recipes

• Black Beans with Coconut
• Black Beans Curry
  
• Chana Kurma
• Kidney Beans Chili
• Chana Masala
• Black Bean Soup
• Bean Recipes
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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