Sundal Recipe: Sundal or Channa Sundal, a South Indian protein-rich snack, is commonly served as prasadam during religious festivals like Janmashtami and Navratri. Follow these easy steps:
Sundal Recipe Ingredients:
- 1/2 cup White Chickpeas (garbanzo beans), soaked for 6-7 hours
- 1/4 teaspoon Mustard Seeds
- 1/2 teaspoon Urad Dal
- 1 Dry Red Chilli, halved
- 1 Green Chilli, finely chopped
- 1/4 teaspoon Asafoetida
- 1 sprig Curry Leaves
- 1 teaspoon Lemon Juice
- 3 tablespoons grated Fresh Coconut
- 1 teaspoon Oil
- 2 tablespoons finely chopped Coriander Leaves
- Salt to taste
Sundal Recipe Directions
- Drain soaked chickpeas and pressure-cook with 1 cup water and salt for 4 whistles. Chickpeas should retain shape; avoid overcooking.
- Heat oil in a kadai, add mustard seeds, urad dal, asafoetida, dry red chilli, green chilli, and curry leaves.
- Sauté for 20-30 seconds, then add chickpeas and salt (if needed).
- Cook for 2-3 minutes, then add lemon juice and grated coconut.
- Stir well until coated; garnish with coriander leaves.
Sundal Recipe Tips:
- Use canned chickpeas to save time, draining excess liquid before adding.
- Replace chickpeas with peanuts, black chana, kidney beans, or moong bean for variety.
- Adjust green chilli for desired spiciness.
- Serve warm as a snack or side dish with chapati, puri, or rice.
Conclusion:
Channa Sundal Recipe is a versatile and healthy snack that can be enjoyed during festivals or as an everyday treat. With its simple preparation and delicious flavor, it’s a popular choice for both kids and adults alike. Experiment with different variations and spice levels to suit your taste preferences.
FAQs about Channa Sundal Recipe:
What is Channa Sundal?
Channa Sundal is a South Indian snack made from boiled chickpeas stir-fried with spices and coconut. It’s commonly served as prasadam during religious festivals.
How do I prepare Channa Sundal if I don’t have a pressure cooker?
If you don’t have a pressure cooker, you can cook the soaked chickpeas in a pot with water until they are tender but still hold their shape. This method will take longer than pressure cooking.
Can I use canned chickpeas instead of dried ones?
Yes, you can use canned chickpeas to speed up the process. Make sure to drain excess liquid from the canned chickpeas before adding them to the recipe.
Can I adjust the spiciness of Channa Sundal?
Yes, you can adjust the spiciness by adding more or fewer green chillies according to your preference. You can also omit the green chillies altogether if you prefer a milder flavor.
How long can I store Channa Sundal?
Channa Sundal can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving if desired.
