KADLEKALU USLI / CHANNA SUNDAL
South Indian style salad made with Chick Peas
Ingredients
- 1 big cup Kabuli Channa
- a pinch Turmeric
- Coriander leaves
- Lemon juice
To grind:
- 1 inch Ginger
- 2 - 4 nos Green Chillies
- 1 small cup grated fresh Coconut
- Salt to taste
To temper:
- 2-4 tsp Oil
- 1/2 tsp Mustard seeds
- 1 tsp Urad Dal
- 1 Red Chilli
- few Curry Leaves
- a pinch Hing
Instructions
- 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 3-4 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.
- Once cool, drain and save the stock to make Rasam or soups.
- In a mixer grind ginger, chillies and grated coconut to a coarse paste
- 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.
- Add the cooked Channa to the kadai add little salt and mix well.
- Once everything is well mixed,sprinkle little water ,close the lid and leave it for 2-3 minutes in a low flame, so that channa absorbs all the masala well .
- Switch off the flame.Add lemon juice and coriander leaves and mix well.
- Chickpeas sundal is ready. Serve them hot,warm or cold as a snack or as prasadam .