Sundal - Black Channa | black chick peas stir fry

These were my favourite evening snacks as a kid.... I used to enjoy the navarathiri season for these snacks. So posting one for the BM #38 series of kids delight. Very easy to prepare except that we need a little planning since the chick peas needs to be soaked for about 8-12 hours. This sundal can be prepared with a lot of other items like white chick peas, peas, channa dal etc...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38




Ingredients:

Black Channa - 1 cup - 125 grams
Grated Coconut - 1/2 cup - 50 grams
Salt - to taste
Mango pieces (grated) - 2 tspn
Oil - 2 tspn
mustard seeds - 1 tspn
urad dal - 1/2 tspn
Red chillies - 3 nos
Curry leaves - few

Method:

• Soak the black channa / chickpeas for about 8-12 hours of overnight.
• Pressure cook the channa / chickpeas with salt and turmeric powder and enough water until the channas are cooked soft. Drain the water and keep aside.
• In a kadai pour oil. Add the mustard seeds. Once mustard splutters add the urad dal and fry for about 10 seconds.
• Add the curry leaves and the red chillies. Fry for about a minute.
• Add the grated coconut and grated mangoes (raw). Fry for about 5 minutes in low flame. 
• Add the cooked chickpeas and mix well. Heat for another 2 minutes.

Sundal is ready!!! This can be served hot or cold!!!!

We at home enjoy this with rasam-rice also...

Linking this to after-school snacks, valli's page