Channa Sundal
Channa sundal is a South Indian recipe of a no onion no garlic stir fried chickpeas with spices and coconut.
Servings: 3 to 4
Calories: 291kcal
Ingredients
- 1 cup dried white chickpeas (chole or safed chana)
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal (spilt skinned black gram)
- 1 pinch asafoetida (hing)
- 2 dry red chilies
- 10 to 12 curry leaves
- 2 to 3 tablespoon fresh grated coconut
- salt as required
Instructions
preparation
- Rinse and soak the chickpeas overnight in enough water.
- Drain and pressure cook the soaked chickpeas with 1 tsp salt and 3 to 4 cups water till they are cooked till soft.
- Drain and keep aside.
making channa sundal
- Heat oil in a pan. add the mustard and urad dal.
- The mustard seeds will crackle and the urad dal will get browned.
- They almost take the same time to cook on a low flame.
- Immediately, add the curry leaves, red chilies and asafoetida. Fry for 10-15 seconds.
- Now add the cooked chickpeas and salt. Stir and saute for 4-5 minutes on a low to medium flame.
- Switch off the flame and add the coconut. stir well.
- Serve the channa sundal as prashad or naivedyam.
Notes
- This recipe can be doubled.
Nutrition
Calories: 291kcal | Carbohydrates: 44g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Sodium: 406mg | Potassium: 618mg | Fiber: 13g | Sugar: 8g | Vitamin A: 259IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 39mg | Vitamin B6: 1mg | Vitamin C: 70mg | Vitamin E: 1mg | Vitamin K: 6µg | Calcium: 84mg | Vitamin B9 (Folate): 767µg | Iron: 5mg | Magnesium: 84mg | Phosphorus: 263mg | Zinc: 2mg