Channa Sundal/Chickpeas stir fry

Ofcourse a well known recipe. Sundal, Yeah the same we used to get at south indian beaches and also the main dish in navarathri..You can have this as an evening snack which is high in protein and easy to prepare.

Soaking Time:7 hrs 

Cooking Time:10 minutes

Serves:3

Ingredients:

Black Chick peas/Channa/Kadala	1 cup
Grated coconut	1 cup
Salt	to taste
Asafoetida Powder	1/4 tspoon

For tempering:

Oil	1 tbl spoon
Urad dal	1 tspoon
Dry red chilly	3
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Soak chickpeas in water for about 7 hours or overnight. Cook in pressure cooker by adding water around the level of chickpeas. Also add needed salt. Cook for 4 whistles. Switch off the stove and let the pressure release. Drain water and keep it aside.

(2) Heat oil in a pan. Add urad dal. Once the color changes brownish add dry red chilly followed by mustard. Once it splutters add curry leaves. Now add cooked chickpeas into it with little drained water(say 1tbl spoon).

(3) Now add grated coconut to it and mix well. Sprinkle 1pinch of salt over it and mix well. Finally add asafoetida powder. Saute for around 5 minutes so that water will evaporates completely. Switch off the stove and close the pan with a lid to retain the flavor.

Enjoy…

The color variation of the sundal you can see is due to low light…Don't confuse :)

Tips and variation:

• If you want more spiciness add coconut by grinding it with two green chillies.