Masala Chana Sundal | Sundal recipes | Masala Chana
Masala Chana Sundal a perfect blend of high-protein wholesome tea-time snack and a centuries-old culinary heritage.
Ingredients
- 1 cup Chickpeas/Kabuli Chana
- Salt to tatse
- 1 Onion Sliced
For Sundal Masala
- 2 tbsp Coriander Seeds
- 1/2 tsp Urad Dal
- 1/4 tsp Black Pepper Seeds
- 2 Red Chillis
For Tadka:
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- 2 Red Chillis
- 2 Green Chillis Slit
- 5 or 7 Curry Leaves
- Fistful Coriander Leaves
Instructions
- Soak kabuli chana or chickpeas for 8 to 10 hours.
- Slice onions and slit green chillis.
- Heat a pan, add the ingredients under "For Sundal Masala."
- Dry roast them till they turn light brown.
- Cool them well and grind it into make a fine powder.
- Drain excess water after sufficiently soaked chickpeas.
- Pressure cook them for 3 to 5 whistles with salt and turmeric powder.
- Once the pressure cools down, drain it and keep aside.
- Heat a pan, add the ingredient under "for tadka".
- Once the dals start changing color, add slit green chillis, curry leaves and coriander leaves.
- When they start spluttering add onions.
- Fry them till they turn translucent, add salt and turmeric powder.
- Once the onions softens add the boiled chickpeas.
- Sauté well, add the sundal masala powder.
- Combine well and let the moisture dry well.
- Switch off the flame and add a spoonful of lemon juice.
- Mix it well and serve.
- Serve masala chana sundal hot.