Sunday, June 12, 2011

Channa Sundal - A healthy and delicious snack

Kabul Channa - 1 cup (soaked overnight)
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 2 tsp
Curry leaves -  a few
Red Chillies - 2
Coconut scrap - 2-3 tablespoons
Hing  - a pinch
Salt - to taste

Pressure cook the soaked channa until soft. Heat oil in a kadai. Add mustard seeds and when it crackles, add  urad dal, channa dal and curry leaves. Add a pinch of hing. Fry till the dal becomes golden brown. Add coconut and fry well. Now add the cooked channa and fry for a minute. Add required salt. Stir for another 2- 3 minutes on medium flame. Your sundal is ready.

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