This year Amma decided to make as naivedhyam each day a different prasad for Dear Ganeshji. This got the added motivation that our building Aunty who keeps Lord Ganesh for all the 10 days requested Amma if she could prepare prasad for the daily aarti. What's more.. Amma delighted....we all love to share the goodies with as many as possible and that too when we can share prasad..that to Bappa..that's divine!
Kadalai | Black Channa Sundal is very delicious and the way Amma makes it, it is simply mouthwatering! Everyone await Amma's this Sundal - be it our neighbours, family and friends!
INGREDIENTS
Kadalai | Black Channa Sundal is very delicious and the way Amma makes it, it is simply mouthwatering! Everyone await Amma's this Sundal - be it our neighbours, family and friends!
INGREDIENTS
200 gms Kadalai | Black Channa, small
1/2 tsp Haldi | Turmeric Powder
1 tsp White Til | Sesame, dry roasted
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1/2 tsp Salt | To taste
For Masala Powder
2 Green Chilli, roughly chopped
2 sprig Kadhi Patta | Curry Leaves, roughly chopped
2 tblsp Fresh Coconut, grated
For Tempering
1 tsp Oil
1/2 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal
A pinch Hing | Asafoetida Powder
METHOD
1/2 tsp Haldi | Turmeric Powder
1 tsp White Til | Sesame, dry roasted
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1/2 tsp Salt | To taste
For Masala Powder
2 Green Chilli, roughly chopped
2 sprig Kadhi Patta | Curry Leaves, roughly chopped
2 tblsp Fresh Coconut, grated
For Tempering
1 tsp Oil
1/2 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal
A pinch Hing | Asafoetida Powder
METHOD
- Wash and soak Black Channa for 12 hours. For best results, soak it overnight to make it the next day. Drain the soaked Black Channa, add Haldi and pressure cook for 6 -7 whistles. Once the pressure is released, remove the cooked Black Channa and keep aside.
- For Masala Powder
- Grind to a coarse powder all the ingredients mentioned for Masala Powder. Do not add any water. Keep aside.
- In a frying pan, heat the oil. Add Rai and Urad dal. When Rai splutters add Hing and saute for few seconds.
- Add ground masala powder and saute for 2 - 3 minutes on medium flame.
- Add cooked Black Channa and salt. Reduce flame to low and mix well.
- 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 and roasted white til.
- As a naivedhyam or Breakfast or Tea Time snack - delicious Kadalai Sundal is ready!
We have used:
1. Tata Salt Lite
2. Sundrop Heart Oil
1. Tata Salt Lite
2. Sundrop Heart Oil
About C R Meena
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