KADLEKALU USLI / CHANNA SUNDAL
South Indian style salad made with White Chick Peas
Servings
4serving
Servings
4serving
Ingredients
To grind:
To temper:
Instructions
  1. Soak Chana overnight or at least for 8-9 hrs.Combine the soaked Channa with salt and turmeric in a pressure cooker and cook for 4-5 whistles until soft.The Chana should be soft and firm to touch and should not be either hard or mushy.  Set it aside to cool.
  2. Once cool, drain and save the stock to make Rasam or soups.
  3. In a mixer grind ginger, chillies and grated coconut to a coarse paste
  4. Heat oil in a kadai and crackle mustard seeds .Later add hing, curry leaves ,red chilli and the grinded masala and saute for 1 to 2 minutes.
  5. Add the cooked Channa to the kadai add little salt and mix well.
  6. Once everything is well mixed,sprinkle little water ,close the lid and leave it for 3-4 minutes in a low flame, so that channa observes all the masala well .
  7. Switch off the flame.Add lemon juice and coriander leaves and mix well.Serve them hot,warm or cold as a snack or as prasadam .That’s it healthy ,tasty guilt free chickpeas sundal is ready.
Recipe Notes
  1. You can replace kabuli channa with kala channa,lobia,green gram,yellow peas ,horse gram or chana dal for variation or you can even use mix of these legumes to make variety sundal.
  2. Instead of making a coarse paste of ginger n green chilli , you finely chop them and add .

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