Preparation time 10 to 15 minutes approx
Soaking time 7 to 8 hours
Channa chundal is South Indian stir fried dish made with chick peas or white channa and very few masalas. White channa is very high in fiber which is good for cholesterol. In South Indian temples chundal is giving as prasadam during festivals like Navarathri and Ganesh chathurthi.. Generally people used to add coconut gratings for chundal. Today i made chundal without coconut gratings
- 1 cup white channa soaked over night
- 1 tsp oil
- 1/2 tsp urad dal
- 1/2 channa dal
- 1/2 tsp mustard seeds
- 1/4 spoon hing or asafoetida
- 2. green chillies
- 1 inch ginger chopped or crushed
- salt to taste
- little curry leaves
- coriander leaves to garnish.
Soak the channa over night or 7 to 8 hours. Wash it. Cook the channa in a pressure cooker adding salt for 4 to 5 whistles. Do not over cook channa . Otherwise it will loose its shape and become mushy.Drain the water and keep.
In a frying pan add oil. When it is hot add mustard seeds. When it started spluttering add urad and channa dal. Add chopped green chilies and ginger and hing to oil.Add curry leaves Fry for few seconds. Add cooked drained channa .Saute.Mix well. Garnish with dhaniya leaves.
If you want you can add grated coconut at this stage. Mix well.