Chick peas /channa /garbanzo beans -1 cup
Raw mango finely chopped or grated- 1/4 cup (optional)
Coconut – grated 1/4 cup
For the seasoning
Mustard – 1 tsp
Urad dal -1 1/2 tsp
Red chillies -2 broken into pieces
Hing/ asafoetida – 2 pinches
Curry leaves -little
Oil -2 tsp
Soak chickpeas in water overnight. Rinse well, add fresh water and pressure cook with required salt till soft.The channa/chickpeas should be soft but not mushy. Drain the excess water and keep aside.
Heat oil in a pan/kadai, add mustard seeds when it splutters, add urad dal, red chillies, hing and curry leaves. Fry till urad dal turns golden brown.
Add raw mango and saute for a few minutes.
Then add cooked channa, salt and grated coconut and give it a nice stir.
(add less salt as we have already added to the chick peas/channa while cooking)
Channa sundal is ready to be served.
Other sundal recipes
Meet you all again with an interesting recipe, till then it is bye from padhu of padhuskitchen.