For Cooking Channa
- 1 cup dried white chickpeas (chole or safed chana)
- 3 to 4 cups water – for pressure cooking
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal (spilt skinned black gram)
- 1 pinch asafoetida (hing)
- 2 dry red chilies – broken and seeds removed, can swap with 1 to 2 green chillies, chopped
- 10 to 12 curry leaves
- 2 to 3 tablespoons fresh grated coconut
- salt as requied
Directions For Making Sundal
- Rinse and soak the chickpeas overnight in enough water.
- Drain the water from the soaked chickpeas and rinse a few times. Pressure cook the soaked chickpeas with 1 teaspoon salt and 3 to 4 cups water till they are tender and softened.
- You can cook chickpeas in a stovetop pressure cooker or in an Instant Pot.
- For cooking in a stovetop pressure cooker, cook chickpeas for about 12 to 15 minutes on medium heat or more if needed until the chickpeas are tender and soft.
- Drain all the water from the cooked chickpeas and set them aside.
Making Channa Sundal
- Heat oil in a pan. add the mustard seeds and urad dal. Heat on a low flame stirring often.
- The mustard seeds will crackle and the urad dal will get browned.
- They almost take the same time to cook on a low heat.
- Immediately, add the curry leaves, red chilies and asafoetida. Fry for 10 to 15 seconds or until the curry leaves look crisp and the red chillies change color.
- Now add the cooked chickpeas and salt. Stir and saute for 3 to 4 minutes on a low to medium heat.
- Switch off the heat and add the coconut. Stir to combine well.
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