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September 26, 2014

Brown chickpea chundal / Brown channa / Brown kondakadalai sundal

A nurtrient legume chundal that supply good amount of energy. The brown variety chickpea is used in the traditional chundal making during navaratri celebrations as it  is "desi" / country variety. But you can make using Kabuli Channa as well. You can see vido of this in Youtube - Mira's Akshaya Patram - https://youtu.be/euCVGABBrWE

You will need :-

  1. Brown chickpea / channa / kondakadalai - 1 cup
  2. Salt to taste
  3. Turmeric powder - a pinch
  4. Oil for tempering - 2 tbsp
  5. Mustard seeds - 1 tsp
  6. Curry leaves - 10 Nos.
  7. Asafoetida - a pinch
  8. Green chilli - 2 nos
  9. Grated Coconut- 1/4 cup
  10. Dried red chilli
 Procedure :

  • Soak chickpea for 8 hours or overnight. Adding salt and a pinch of turmeric powder, pressure cook tilll done.

  •  In a mixer dry grind grated coconut, green chilli and few curry leaves. This is the masala that is going to add taste & flavour to the chundal.

  •  Heat oil in a wok, add mustard seeds. After they start spluttering, add remaining curry leaves, dried red chilli and asafoetida powder

  • Add the cooked chickpeas, ground coconut mixture and mix well. switch off the gas.
  • Brown chickpea chundal is ready! 

Other sundals that you may like to have a look :-

Sweet Cowpea / karamani / lobia chundal 

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