Channa Sundal

Ingredients

• • White kabuli channas - 1 cup
• • Red chillies - 2
• • Oil - 1 ½ tablespoons
• • Mustard seeds - ¼ teaspoon
• • Urad dal - 1 teaspoon
• • Salt - as required
• • Curry leaves - a few
• • Mangoes (raw, finely chopped) - 1 tablespoon
• • Coriander leaves (minced, for garnishing) - a few
• • Lemon juice - 1 teaspoon

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Ingredients For Grinding Together

• • Green chillies - 3
• • Ginger - ¼ inch piece
• • Coconut (grated, fresh) - 1 tablespoon

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Method

• 1. Soak channa (whole bengal gram) for 10 to 12 hours in enough water.
• 2. Wash well, add more fresh water and pressure cook for 20 to 25 minutes.
• 3. Allow to cool and drain the water completely.
• 4. Heat oil in a deep frying pan, add mustard, broken red chillies, urad dal and then cooked channa.
• 5. Fry for few minutes, add salt, pound mixture and mix well.
• 6. Garnish with chopped mango, coriander, curry leaves.
• 7. Squeeze little lemon juice and serve. (optional)