Friday, 4 October 2013

Chick Peas/Kondakadalai Sundal

Kondakadalai or Kabuli Channa makes an excellent Sundal. They will just and reheat. Stir for a few minutes until the salt and coconut are evenly distributed. Nava-rathri means nine nights. Navarathri is the Hindu festival celebrated for nine nights and ten days. Last day is called “Vijaya Dasami”. During these 10 days, goddess Durga, Lakshmi and Saraswati are worshipped. We would also get invited to others kolu. This year I’m planning to blog about navarathri recipes (specially sundal recipes). Here is my first entry – Chick peas (or  Channa) sundal.
Prep time        :15  mins          Cook time       :5 mins          Serves:            3
Chick peas
1 ½ cups
Grated coconut
2 tbsp
1 tbsp
For tempering
1 tsp.
Mustard seeds
½ tsp.
Urad dal
½ tsp.
Dry red chilli
Curry leaves
Lemon juice
1 tbsp(purely optional)
1. Soak the chick peas over night to prepare sundal the next day.Wash and clean the soaked chick peas along with some water in the pressure cook for 1-2 whistles by adding salt. Keep the water aside and let the chick pea stand for a few minutes.  chick pea1 2. Heat oil in a pan and do seasoning with mustard, urad dal,dry red chillies, curry leaves,hing, lemon juice.Once done with the seasonings, add chickpeas and stir well.chick 2 3. Cook for 1-2 minutes and remove from the stove top.IMG_20131002_084204 4. Garnish with grated coconut and serve hot/warm.
Minced ginger can also added while tempering.Adding of Jeera/fennel seeds increases the smell as well as the taste.
Cilantro can be garnished too.


Ragi(finger millet) Poori