It is my all-time favourite dish. We can have it as a snack or as breakfast too. I used to prepare it often for breakfast as it is so simple and less time consuming for cooking. Also, it is a healthy dish and filling one. The only work it needs is soaking it. If making it for breakfast you can soak it overnight. Else you can pre-prepare it by soaking it for about 8 hrs then you can drain the water and store in the fridge if using it in within 2 days or else freeze them. So you can make the dish even easier by doing some pre-preparation.
Let’s see how to make it.
Preparation Time : 8 hrs
Cooking Time : 25 mins
Serves : 2
INGREDIENTS REQUIRED
Brown chana – 1 Cup
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Onion – 1( sliced)
Green chillies -2 (slit into halves)
Dried red chillies – 2(break into pieces)
Asafoetida -1/8 tsp
Salt to taste
Grated coconut – 1/2 cup to 3/4 cup
METHOD
1.Soak black chana overnight in sufficient amount of water.
2.Drain the water from the black chana and Add them to a pressure cooker along with a tsp of salt and 1.5 cup of .Pressure cook for 3 to 4 whistles.Then switch off the flame.Open once the pressure is released.Drain the excess water and keep the cooked brown chana aside.
3. Heat oil in a pan.Add mustard seeds.let them crackle.Then add urad dal, cumin seeds .Fry the head dal to light golden.Add sliced onions, green chillies, dried red chillies, curry leaves, asafoetida and salt as required(we have already added salt to black chana, so add accordingly).Mix well.
4.Add the cooked brown chana.Saute it well in oil for 2 minutes.Then add the grated coconut and mix it with the brown chana.Cook for another 2 minutes in medium flame and then switch off the flame.
Black chana sundal is ready to be served.
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