Meena's Taste Mantra

Kabuli Channa Sundal - an easy to make Naivedhyam (Prasadam) | Snack with Chick Peas

Whenever Amma soaks Kabuli Channa, she is sure to keep some aside for making this easy to make, delicious Sundal. Appa loves it as a Snack.

This is so easy to make and very nutritious too!

INGREDIENTS

1 cup Kabuli Channa | Chick Peas, dried
1 Green Chilli, finely chopped
1/8 tsp Haldi | Turmeric Powder

1/2 tsp Rai | Mustard Seeds

1/2 tsp Urad Dal
6 - 7 Kadhi Patta | Curry Leaves, roughly chopped
1 Sukhi Lal Mirch | Dried Red Chilli, broken into 2
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tsp Oil
To taste Salt

METHOD

Wash and soak Kabuli Channa for 12 hours. For best results, soak it overnight to make it the next day. Drain the soaked Kabuli Channa, add Haldi and pressure cook for 6 -7 whistles. Once the pressure is released, remove the cooked Kabuli Channa and keep aside.
In a frying pan, heat the oil.
Add Rai and Urad dal. When Rai splutters add kadhi patta nad sukhi lal mirch. Saute for few seconds.
Add cooked Kabuli Channa, chopped green chillies, Mix well.
Keep the flame on low, cover cook for 2 minutes.
Remove the cover and mix well. Let it cook for about a minute and then switch off the gas.
Transfer to a serving bowl and garnish with chopped coriander leaves.
Serve as a tea time snack!

You may even add some grated coconut to this Kabuli Channa Sundal. When we make this as naivedhyam during Navrati, Varalakshmi Puja or Ganesh Chathurthi we add 1 tblsp freshly grated coconut. We add this when we mix in the cooked Kabuli Channa and saute for 2 minutes.

We have used:
1. Tata Salt Lite
2. Sundrop Heart Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.