Brown Channa Masala Sundal

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

1. Brown Channa – ½ cup
2. Scraped Fresh Coconut – 1 tbsp (optional)
3. Salt to taste

For the masala

1. Channa Dal – 1 tbsp
2. Coriander Seeds/Dhaniya – 1 tbsp
3. Dried Red Chilly – 1 or 2

For tempering

1. Oil – 2 tsp
2. Mustard Seeds – ½ tsp
3. Asafoetida – a pinch
4. Curry Leaves - few

Method

1. Soak the channa overnight or for 6 to  8 hours.
2. 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.
3. Remove from cooker once cooled and strain.
4. To make the spice powder, dry roast, channa dal, coriander seeds and red chilly until the dal changes color.
5. Powder and keep aside.
6. Heat a kadai with oil, temper with mustard seeds. Once the seeds crackle, add asafoetida and curry leaves.
7. Add the cooked channa and sauté for couple of minutes.
8. Next add the spice powder and mix well. Also add the grated coconut if using and mix well.
9. Sauté for a minute and remove from heat.
10. Sundal is ready.