Kabuli Channa – 1 Cup
Fresh Coconut – 2 Tbsp
Curry Powder – 1 Tbsp
Asafoetida – 1/4th Tbsp
Mustard – 1/2 tea spoon
Urad Dal – 1/2 tea spoon
Oil – 1 Tbsp
Salt – 1 Tea spoon
Few Curry Leaves
Soak Kabuli Channa overnight or for a minimum of 6 – 7 hours. Chop the coconut into fine pieces. Cook the channa along with salt, in a pressure cooker for 4 whistles with minimum water. Heat oil in a pan and add mustard seeds. As soon as they splutter, add urad dal. Stir it till it changes color and add the curry leaves. Switch off the heat and add asafoetida, curry powder and coconut . Add this mixture to the cooked channa. Give it a proper stir and close the lid. Cook it for 5 minutes so that it absorbs the masala.
Kabuli Channa sundal is ready for naivedyam!
Curry Powder –
Dry fry 2 tbsp of Toor dal along with 1 tbsp of Dhaniya and 1 Red chilli. Ground it till it forms a coarse powder.
Generally, Channa dal is used for curry powder. To give it a flavorful twist, I have used Toor Dal. You can store this Curry powder and use it later for other sundals as well.
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