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Chana Sundal

Kala chana laced with coconut and coriander, a konkani speciality.
Servings: 3
Description
Kala chana laced with coconut and coriander, a konkani speciality.
Ingredients
  • 1 cup kala chana (brown chickpeas)
  • salt to taste
    • For masala
  • 1/2 cup fresh grated coconut
  • 1 tbsp coriander seeds (dhania)
  • 1-2 green chillies
    • For tempering
  • 1 tbsp ghee/ clarified butter + 1 tbsp oil
  • 1 tsp mustard seeds (rai)
  • 5 to 6 curry leaves
  • 1/2 tsp hing (asafoetida)
  • 2 dry red chilli (broken)
    • To serve
  • lime wedges
Instructions
  1. 1
    Wash and soak chana overnight in enough water. Next morning drain, add 2 cups or as needed water. Pressure cook till done. Open lid once pressure drops. Drain chana.
  2. 2
    Grind together coconut, coriander and green chillies to a coarse mixture without adding water.
  3. 3
    In a wok/ kadai heat oil and ghee. Add mustard, let crackle. Add hing, curry leaves, broken red chilli, saute few seconds.
  4. 4
    Add drained chana, coconut masala, salt. Mix and cook for 4 to 6 minutes. May sprinkle 1 to 2 tbsp chana water if needed for moisture. Remove and serve hot.
Note
Instead of grinding coconut and coriander, you may skip coriander and simply add grated coconut along with chana. Add chopped green chillies and some urad dal to the tempering directly. You may also add some cut raw mangoes if available.
When grinding coconut coriander masala, you may also add dry whole red chillies instead of green and a tiny piece of tamarind (imli).
Instead of chana, can make the same recipe with sprouted moong.
Chana sundal is also served alongside yellow moong dal usli.
Read it online: https://prathiruchi.com/recipe/chana-sundal/