Black Channa Sundal (Chickpea sundal)

Hi all, Am back with nutritional yummy food varieties. Its been a long break since my pregnancy. Now a mom of 1 1/2 year old boy, my days ends running behind him. So here now i find some time to post my favorite dishes which i try at home with you all...

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.

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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Kara Paniyaram/ kara Kuzhi paniyaram

Kara Paniyaram is also known widely as Kuzhi Paniyaram. It is one of the chettinad dish. Paniyaram is a soft and fluffy dish which can be made both sweet and spicy. The one am briefing here is spicy paniyaram.

It goes well with coconut or any green chutney. I do it for evening snack and also can pack this in kids snack box. Kids like it as its small and round like mini idly. It is made of rice, crud dhal and fenugreek seeds. Can preserve this batter for 2 -3 days. Batter is the same for both sweet and spicy paniyaram. Lets do it....

Ingredients:

Raw Rice - 1 cup
Boiled rice - 1 cup
Urud dhal - 1 tbsp
Fenugreekseeds - 1 tsp
Onion - 1 big (chopped)
Green chili - 4 finely chopped
Curry leaves - 1 spring
Salt as per taste

Method:

1) Soak rice, urud dhal and fenugreek seeds together for atlas 4 - 5 hrs.

2) Grind the mixture to a dosa batter consistency. Let it rise overnight

3) Before doing paniyaram add chopped onions, chili and curry leaves.

4) Heat paniyaram pan. Add 1/2 or 1 tsp of oil in each portion of pan.

5) Once hot fill each portion with batter. Always maintain the heat constantly.

6) Close with the lid and cook until the edges become golden brown. Flip the paniyaram to other side with stainless steel rod.

7) Let it cook for another 2 or 3 mins. Remove it from pan.

8) Serve hot with coconut or any green chutney.


Notes:

1) Can also do it in dosa batter. But not in fresh batter.

2) Add rice flour if your batter is watery. But not too much.

3) Be generous in using oil so that you will get crispy and paniyaram will not stick to the pan.

4) Can add shredded coconut or cashew to enhance flavor.






Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.