Hi Supermoms,
I have tried to share as many sundal recipes as possible for this Navratri 2020. This has been possible only because of your consistent love and appreciation you have given to my posts. I am forever grateful to all of you. Also I hope you had a great Navratri and Dussehra. How did you celebrate Navratri this year? Did you miss visiting your friends and families golu this year or were you happy that you could see more golus this year through Zoom and GoogleMeet?
For me, the new-normal meant celebrating Navratri virtually with friends and family. The online Navratri pooja with my friends everyday kept the festive spirits alive. Though I could not personally share the sundal with them , I was happy that I could virtually share the neivedyams everyday with them.
In this blog, I am going to share my favourite Sundal recipe. Out of all the varieties of Sundal that I made this Navratri, this sundal is an important one and possibly the most popular one across many households. Yes, you guessed it right. It is the chickpeas or the Garbanzo beans sundal. This Sundal is made in a popular way throughout the year and in a slightly different way during Navratri. I have already shared the popular Garbanzo beans sundal recipe on the blog. Do check that out.
Now, let’s start cooking the Navratri Chickpea Sundal.
Kondakadalai Sundal /Garbanzo Beans Sundal:
Preparation time : 8 hours
Cooking time : 35 minutes
Serves: 6
Special Equipment/Vessel : pressure cooker
Ingredients:
1 cup chick peas ( kabuli chana)
salt (to taste)
To grind:
1/2 cup fresh coconut
2-3 green chillies
For tempering :
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon split black gram /urad dal
1/2 teaspoon Bengal gram /channa dal
1 sprig curry leaves
Garnish:
1/2 cup carrot (grated)
1 teaspoon lemon juice
Method:
1.Soak chick peas for eight hours, drain the excess water and pressure cook
with just 1-2 cups of water and half teaspoon salt.
2. Heat a kadai/wok/pan with oil and temper with mustard seeds,channa dal,
urad dal .
3. When the mustard seeds splutter add the cooked chick peas ( after
draining the excess water) and adjust salt.
4. Add the ground coconut and green chillies.
5. Add grated carrots, mix well and allow it to cook for 1-2 minutes and switch off.
6.Add a dash of freshly squeezed lemon juice.
Your kondakadalai sundal/chickpea sundal is ready !
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