Here's what I made for naivedyam today. The spice powder gives a lovely flavor and aroma to the sundal. So if you are bored of your regular coconut green chilly tempering. Try this masala sundal.
What you'll need
- Brown Channa – ½ cup
- Scraped Fresh Coconut – 1 tbsp (optional)
- Salt to taste
For the masala
- Channa Dal – 1 tbsp
- Coriander Seeds/Dhaniya – 1 tbsp
- Dried Red Chilly – 1 or 2
- Oil – 2 tsp
- Mustard Seeds – ½ tsp
- Asafoetida – a pinch
- Curry Leaves - few
- Soak the channa overnight or for 6 to 8 hours.
- Discard the water in which the channa is soaked, rinse well add water and pressure cook the channa with required salt for 3 to 4 whistles or until channa is cooked well.
- Remove from cooker once cooled and strain.
- To make the spice powder, dry roast, channa dal, coriander seeds and red chilly until the dal changes color.
- Powder and keep aside.
- Heat a kadai with oil, temper with mustard seeds. Once the seeds crackle, add asafoetida and curry leaves.
- Add the cooked channa and sauté for couple of minutes.
- Next add the spice powder and mix well. Also add the grated coconut if using and mix well.
- Sauté for a minute and remove from heat.
- Sundal is ready.