Vinayagar Chaturthi is fast approaching. Without channa sundal there is no vinayagar chaturthi. I made this sundal long back, but i reserved to publish for vinayagar chaturthi.
Black Channa Sundal Ingredients:
Black Channa - 2 cup
Coconut – 3 tblsp
Mustard – ½ tsp
Urad dal – ½ tsp
Red Chilli – 2
Curry leaves – few
Asafoetida – 2 pinch
Salt – to taste
Oil – 2 tsp
Black Channa Sundal Method: Wash and soak the channa for eight hours. Pressure cook the channa with salt and asafoetida. Drain the water and keep aside.
Heat oil in a pan, add mustard, urad dal, red chilli and curry leaves one by one. Then add cooked sundal and grated coconut and mix well.
Note:
Adding asafoetida while cooking the channa gives great flavor to the sundal.
If you want masala sundal you can dry roast red chilli 5, coriander seed 1 tablespoon, bengal gram 1/2 tsp in a pan and powder it in a mixie and add it to the sundal and mix well.
Black Channa Sundal Ingredients:
Black Channa - 2 cup
Coconut – 3 tblsp
Mustard – ½ tsp
Urad dal – ½ tsp
Red Chilli – 2
Curry leaves – few
Asafoetida – 2 pinch
Salt – to taste
Oil – 2 tsp
Black Channa Sundal Method: Wash and soak the channa for eight hours. Pressure cook the channa with salt and asafoetida. Drain the water and keep aside.
Heat oil in a pan, add mustard, urad dal, red chilli and curry leaves one by one. Then add cooked sundal and grated coconut and mix well.
Note:
Adding asafoetida while cooking the channa gives great flavor to the sundal.
If you want masala sundal you can dry roast red chilli 5, coriander seed 1 tablespoon, bengal gram 1/2 tsp in a pan and powder it in a mixie and add it to the sundal and mix well.
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