Kabuli Chana Sundal | Sundal Varieties | How to make Chana Sundal
Kabuli Chana Sundal is a simple stir fry made with chickpeas and spices. Kabuli chana sundal is another traditional savoury recipe made during Ganesh Chathurti time in most of South Indian temples and pandals.
Ingredients
- 1 Cup Kabuli Chana/White Chana
- 1 tsp Turmeric Powder
- Salt to Taste
- 1/4 tsp Asafoetida
- 2 or 3 or 3 Green Chillis
- 1 tbsp grated Coconut
- 2 tbsp Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 or 3 Red Chillis
- 4 or 5 Curry Leaves
- Fistful Coriander Leaves
Instructions
- Wash and soak kabuli chana for 12 to 15 hours.
- Drain excess water, add 2 cups of water.
- Add salt and turmeric powder.
- Pressure cook them for 5 whistles.
- Once the pressure goes off drain excess water and allow kabuli chana to cool.
- Slit green chillis.
- Heat oil in a kadai, add chana dal and urad dal.
- Saute them till they turn golden brown.
- Add mustard and cumin seeds.
- Once they start spluttering add slit green chillis.
- Fry them once.
- Add whole red chillis, curry leaves and asafoetida.
- Fry them well and add turmeric powder and salt.
- Add drained kabuli chana and fry them till the moisture goes off.
- Before switching off the flame add fresh grated coconut.
- Switch off the flame and offer to deity.
- Serve sauteed kabuli chana sundal.