Channa / Chickpeas Sundal / Stir Fry

My kids love whole beans. So I do Sundal twice a week to go with dinner / snack. Normally I make simple sundal (meaning cook and season with simple spices). I saw this recipe in Arrsuvai Neram in Jaya TV. It was different for me because of dry spice powder. I was thinking about make it for quite sometime. Just got the chance to do it. This can be served as snack or side dish to rice
Ingredients:

Boiled Chickpeas - 1/2 Cup
Coriander Seeds - 1/2 tablespoon
Channa Dhal - 1/2 tablespoon
Red Chillies - 4 (per your spice level)
Coconut - 2 tablespoon
Oil -2 teaspoon
Mustard Seeds - 1/4 tesapoon
Curry leaves - 10-15
Asafoetida - a pinch
Salt per taste

Method:


  • Wash and Soak the chickpeas over night and pressure cook for 3 whistles by adding little salt to this. Use the same water you have used to soak it. Drain the water and keep it aside.
  • In a pan, dry roast the coriander seeds, channa dal and 1/2 of red chilly (since I used 4 I have roasted 2 of them) till golden brown. When it is cool, make it into a fine powder.

  • In the same pan, add  oil and mustard seeds and when it splutters add the curry leaves, Urad dhal and fry till dhal is in brown color. Add Cooked chickpeas and mix it well.
  • Add a tablespoon of ground spice mix and grated coconut and mix it well.
  • Fry for 3-4 mins and switch off the flame
  • Serve with any gravy and hot rice or as evening snack.

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