I like to start with something tasty, nutrition rich and an all age food. Its a snack. I like it very much when i stand in line to get this snack as prasadham in my favourite temple. Not in all temples but the one near my home has this as prasadham on every friday.
Black channa sundal.
Black channa is also known as kondai kadalai in tamil, Chickpea in english. This has high nutritional value. We get this in market either fresh (in pods) or dried. The one I used here is the dried channa. It also come in green color and dark brown.
Black channa is high in Protien and Dietary fiber. 100g of this channa provides 1 carb (27gms of carbohydrate). It also has high Folate, Iron and phosphorus value.
Having 1 cup of cooked channa a week gives high nutrition that your body needs. Lets do it...
Ingredients:
Black channa - 1 cup (Soak in water 6-8hrs)
Onion - 1/2 big onion or 6 pearl onions (chopped)
Mustard seed - 1 tsp
Split urud dhal - 1 tsp
Curry leaves - 1 spring
Oil - 1 tbsp
Shredded coconut - 1 tbsp
Salt as needed
Method:
1) Soak 1 cup of black channa in a wide bowl. Fill bowl with water so that channa immerse well.
2) Channa absorbs water and it swells a little. Soak it overnight or min 6-8 hrs
3) Strain water after soaking. Some use the same water to cook channa but I take fresh water.
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| Cooked Channa |
4) In a cooker transfer the strained channa with enough water and salt.
5) Cook in high untill 1st whistle and then put in simmer for 5-7 mins.
6) Strain the cooked channa and keep aside.
7) In a pan add oil and let mustard and urud dhal to splatter. Now add curry leaves and then onions.
8) Fry onion untill glassy. Add a pinch of salt which helps cook onion evenly.
9) Add cooked and strained channa to the pan and mix well.
10) Now add shredded coconut. Remove from stove and serve it in a bowl or plate.
Notes:
1) Coconut is optional.
2) You can also cook channa in cooker without salt and later can add it when you mix with onion.
3) If adding coconut store in airtight container in fridge but not more than a day or 2.
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