Hi Supermoms,
Navratri 2019 has started and many of you must be busy with so many activities.
From visiting Pandals , Golus and cooking for pooja/Vrat, this season has so much in store. Making sundal everyday is a part of Navratri celebrations especially in South India. There are so many varieties of sundals that you can make.
Sundal is a dry dish made using cooked legumes and spices. Today, I am sharing a popular sundal recipe that I have grown up with. Whenever we invite people to visit our Golu, my mother always makes a Sundal with freshly ground Sundal Masala.
The main reason behind it is that the spices will be equally spread and you will not have to bite into the green or red chillies . It is also convenient to pack them .
I have used sprouted Kala Channa/Dark Garbanzo beans to make it more healthy. In fact, if you use sprouted kala channa, you can just steam them and mix the masala. The channa cooks faster. In case you use soaked Kala Channa, you can add salt and pressure cook them upto 3-4 whistles . The reason behind adding salt is that the channa will not get mashed and will retain shape. Sundal tastes best when the legume is not overcooked at the same time it is not hard to chew. So, cooking the legume firm yet soft is the key to a great tasting Sundal.
Kala Channa Masala Sundal :
Preparation time : Soak overnight or for 8 hours
Cooking time : 20 minutes
Serves : 3-4
1 cup = 250 ml cup
Ingredients :
1 cup sprouted Kala Channa ( steamed for 15 minutes)
1/4 teaspoon turmeric powder
salt to taste
For Sundal Masala:
1 teaspoon coconut oil
1 teaspoon Bengal Gram/Channa dal
1 teaspoon husked and split black gram/Urad dal
2 teaspoons coriander seeds/dhania
2 dry red chillies ( adjust according to the heat of the chillies you are using)
1 sprig curry leaves ( optional)
1/2 cup fresh coconut ( roughly chopped)
To Temper:
2 teaspoons coconut oil
1/2 teaspoon mustard seeds
3-4 curry leaves (skip if you have already used in the Sundal Masala)
pinch of asafoetida
To garnish ( optional):
1/4 cup grated coconut
Method :
1. To prepare the sundal masala, heat a small heavy bottom pan or kadai with oil and add channa dal, urad dal and when they start to brown add coriander seeds, dry red chillies and finally curry leaves ( if you adding).
2. Once they turn light brown and fragrant, switch off.
3. Transfer the roasted spices into the small jar of a mixer and add the fresh coconut.
4. Powder them and your Sundal masala is ready.
Chef tip : Do not add water while grinding. The Sundal Masala should be dry.
5. Heat a pan/kadai over medium flame with oil and temper with mustard seeds and pinch of asafoetida.
6. Add the sprouted channa, turmeric powder, salt and mix well.
7. Add the sundal masala and mix again.
8. Cook for 1-2 minutes and switch off.
Your delicious Kala Channa Masala Sundal is now ready!
Happy Navratras 🙏 and Happy Cooking !
With love,
Masterchefmom
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