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PrintCHANNA SUNDAL
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the channa in water for the whole night or 8 hours. Drain the water.
- Heat the pressure cooker with necessary water and put in the soaked channa.
- Close the lid of the pressure cooker and keep the weight.
- When the whistle sounds, simmer the flame.
- Remove from flame after 10 minutes.
- When the weight releases, open the pressure cooker and strain the water from cooked channa. Keep aside.
- Cut the onions to small pieces. Grind the fried gram, coconut scraping and fennel along with chilli powder in a mixie with a little water.
- Heat the kadai/pan with sesame oil. Temper with mustard seeds. Put in the ground wet masala, cooked channa and salt.Mix well
- Remove from flame and Serve.
INGREDIENTS
- 500 grams white channa
- 1 tablespoon coconut scraping
- 2 teaspoon fennel
- 2 teaspoon mustard seeds
- 1 big onion
- 2 tablespoon red chilli powder
- 2 tablespoon fried gram
- Salt to taste
- 3 teaspoons IDHAYAM Sesame Oil
4 comments for “Channa Sundal”
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