White Channa Sundal is one more addition to the Sundal Series which can be served as an evening snack. It is very easy and simple to make dish. It is tasty and healthy also
Chick Peas (Kondai Kadalai / Kabuli Channa) – 1 cup
Grated Coconut – 5 tbsp
Salt to taste
To roast and grind:
Oil – ½ tsp
Channa Dal – 1 tbsp
Cumin Seed (Jeera) – ½ tsp
Coriander Seed – 1 tsp
Asafoetida (Hing) – one pinch
Red Chilli – 3
Oil – 2 tsp
Mustard Seed – ¾ tsp
Urad Dal – 1 tbsp
Curry Leaves – from 1 twig
Wash and soak the Chick Peas for a minimum of 8 hours. The Peas will swell to double its original size. Drain the water.
Pressure cook the Peas with 3 cups of fresh water and a little Salt for 6 to 8 whistles till they become soft. Drain the water. (This water can be used for making Rasam, Sambar or Soup). Keep aside.
Heat ½ tsp of Oil in a pan. Add Chana Dal. Add Chana Dal followed by Coriander Seeds, Jeera and Red Chilli. Fry them till the Chana Dal turns golden brown. Let them cool down.
Once they are cool, grind them together coarsely. Add the Grated Coconut and give just a crush.
Heat 2 tsp of Oil in a pan. Add Mustard followed by Urad Dal, Green Chilli, Curry Leaves and Asafoetida.
Add the Chick Peas. Mix well. Season it with Salt. Mix well.
Add the ground masala. Mix and simmer for 2 minutes.
Transfer to a serving bowl.