|1.||Kala chana / brown chickpea / kadale kaalu / kondai kadalai / senagalu 1/2 cup|
|2.||Oil 1-2 teaspoons|
|3.||Mustard 1/4 teaspoon|
|4.||Jeera / cumin seeds 1/4 teaspoon|
|5.||Hing / asafoetida few pinches|
|6.||Green chilies, chopped, 2-3|
|7.||Curry leaves 1 sprig|
chopped, 1/4 teaspoon
Read more about the Health Benefits of Ginger in the blog.
|9.||Salt to taste|
|11.||Chopped coriander leaves few sprigs|
|12.||Lemon juice to taste|
|12.||Water 3/4 cup|
brown chickpea / kadale kaalu.
Soak it in water for 8-9 hours or overnight.
|2.||Strain the water.|
chickpea, salt and water to a pressure cooker.
Pressure cook for 2 whistles or till the chickpea becomes soft.
preserve the residual water.
|5.||Heat oil in a kadai or utensil till the oil becomes hot.|
jeera when the mustard seeds start to
Fry till the jeera turns to golden brown.
ginger, curry leaves and chilies.
Fry till there is no raw smell of ginger.
coconut and about one tablespoon of water you used for cooking chana.
If there is no residual water after cooking the chana, add fresh water.
Cover and cook till the water is absorbed.
Taste and, if necessary, adjust the salt.
off the stove.
Add lemon juice and chopped coriander.
Sundal made from kala chana, brown chick pea, kadale kaalu, senagalu or kondai kadalai is ready.
|1.||If there is much water left after cooking the kala chana, use the water for making rasam or chapati dough.|