Chana Sundal (Chickpeas Coconut Salad)
Chickpeas Coconut Salad
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Prep Time 7-8 Hours
Cook Time 10-15 Minutes
Ingredients
  • 3/4 cup White Kabuli Chana/Kala Chana
  • Salt as needed
  • 3 tbsp grated coconut
  • 2 tsp Oil
  • 1/4 tsp mustard seeds
  • Few curry leaves
To Roast and Grind
  • 1 tbsp Coriander seeds
  • 1 tbsp chana dal
  • 4-5 red chilis
  • Asafoetida 2 pinches
Prep Time 7-8 Hours
Cook Time 10-15 Minutes
Ingredients
  • 3/4 cup White Kabuli Chana/Kala Chana
  • Salt as needed
  • 3 tbsp grated coconut
  • 2 tsp Oil
  • 1/4 tsp mustard seeds
  • Few curry leaves
To Roast and Grind
  • 1 tbsp Coriander seeds
  • 1 tbsp chana dal
  • 4-5 red chilis
  • Asafoetida 2 pinches
Chickpeas Coconut Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a pan dry roast coriander seeds, chana dal, red chili, and asafoetida, till the dal turns golden brown.
  2. Allow this to cool and make it into a fine powder.
  3. Soak the chickpeas for 7-8 hours or overnight.
  4. Pressure cook this for 5-6 whistles with salt and enough water.
  5. Drain the water and keep this aside.
  6. In a pan add oil and add mustard seeds and curry leaves.
  7. Once it splutters, add the cooked chickpeas.
  8. Mix well.
  9. Add 2-3 tsp of the fresh spice powder and mix well.
  10. Cook for a minute.
  11. Switch off the flame
  12. Add the grated coconut and mix well.
  13. Chana sundal is ready.