Channa sundal is very healthy and in Navrathri this is always comes first. My mom used to do channa sundal without adding roasted ingredients and this year I wanted to make this channa masala sundal. Its only two weeks away for the Navrathri and channa masala sundal is very easy to make for the festival. My son likes channa very much and with the masala he just love it. This is one of my favourite sundals which is very healthy and nutritious. This sundal varieties can be added in our regular diet since it is very healhty.
INGREDIENTS:
Channa / Kondakadalai - 1 cup
Grated coconut - 3 tsp
Salt - as needed
To roast and grind:
Channa dhal - 1 tsp
Coriander seeds - 1/2 tsp
Red chillies - 2
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Asafoetida - a pinch
HOW TO MAKE:
In a pan dry roast the items which are in "to roast and grind column". Allow to cool down and make a fine powder of it.
Soak channa over night and pressure cook it by adding 2 cups of water along with needed salt. Allow 4 to 5 whistles. Drain the water and keep aside. Heat oil in a kadai splutter mustard seeds, add curry leaves and asafoetida. Add cooked channa.
Add grounded masala powder and mix well with channa. Salt has been added when pressure cooked so if needed add little salt at this time. Add grated coconut and blend well with the masala.
TIPS:
Add salt while cooking channa in the pressure cooker.
Cook channa dhal with atleast 4 to 5 whistles .
I have added coriander seeds and instead coriander powder can be added.
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