Ingredients
Soak
- 1/2 black chickpeas
- enough water to soak
Pressure cook
- 1 teaspoon salt
- 1/4 teaspoon sesame oil
- 1 + 1/4 cup water
Temper
- 1/2 teaspoon mustard seeds
- 1 tablespoon coconut oil
- 1/2 tablespoon urad dal
- 1 red chilli
- 1/2 tablespoon chana dal
Sundal
- 3 tablespoon Coconut
- 1/2 teaspoon asafoetida
- salt if required
Instructions
- Firstly soak Kala channa sundal overnight
- Transfer to a cooker
- Furthermore add water, oil, and salt
- Pressure cook for 8 whistles and do natural pressure release
- Strain in a colander and drain the water well then prepare sundal
- Add oil to the pan and when oil is hot add the ingredients listed under "to temper" and let the mustard seed crackles
- Add cooked chickpeas, coconut, sundal podi, and salt if required; cook for 3 minutes
- finally, add asafoetida and turn off the stove
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!