Kabuli chana sundal and Peanuts, black chana sundal (Navratri special)

Sundal is a South Indian snack,  a very popular snack made from boiled legumes, usually Bengal gram or other types of beans or peas, seasoned with spices and herbs.

We add grated coconut also in our Palakkad cuisine.

It's often served as an offering to the gods in temples or consumed as a snack. During 9 days of Navratri we make different types of sundal as offering to God and distribute with Haldi Kumkum to our friends and relatives.

Kabuli chana Sundal 

Ingredients 

2 cups soaked and boiled Chana

Salt required 

1 green chili

2 red dry broken chilies 

1 tsp mustard seeds 

1tsp chana dal 

1/2 tsp urad dal

1 tablespoon ghee or oil

2 tablespoon grated coconut 

A few curry leaves 

1 lemon extract 

Method 

In a large urli or thick bottomed pan pour oil or ghee.  

When it's warm add chana dal, urad dal and mustard seeds.  Let it splutter. Add broken dry red chili. 

Add ginger and green chili.

Add boiled Chana, salt mix well.  Add curry leaves,  grated coconut, mix well. Off the stove.  

Squeeze lemon and adjust salt.

Serve. 

Version 2

Peanuts and black chana sundal 

Yesterday I was in the kitchen, wondering what to make for breakfast.

I end up soaking whole moongdal for making pesarattu and then saw raw peanuts asking for some attention.

In fact I have already soaked black chana for pani puri,so a cup of cooked black chana was readily available for me in the morning.

I thought of making sundal for my daughter's breakfast. She loves tasty yet delicious food as breakfast.

So there you go, a cup of raw peanuts were soaked and I left the kitchen. Back to my writing and web series.

Morning I washed the peanuts and added more water, a little salt, enough water to soak the peanuts. Two whistles in the pressure cooker.

Well here is the recipe

Peanuts, black chana sundal

Ingredients

1 cup - Raw peanuts (soaked and cooked)

1/4 cup - black chana (soaked and cooked)

A few pieces of  tothapuri mango slices

1 red chili sliced

2 tsp of molagai podi

For tempering

1 tsp of peanut oil

1 tsp of mustard seeds

1/2 tsp of urad dal

2 dry red chili cut into halves

A pinch of heeng

A few springs of curry leaves

Method

* Wash, soak black chana and peanuts overnight, cook with salt and just enough water to cook in the pressure cooker for two whistles. Cool down, remove excess water. Keep aside.

* In a heated pan pour peanut oil, mustard seeds, urad dal, let the mustard seeds splutter. Add broken dry red chili, heeng once it release aroma,add cooked black chana and peanuts. Mix well.

* Since we have added salt in peanuts and black chana, we are not further adding salt.

* Add curry leaves, chopped red chili and chopped mango for that extra zing in the sundal add two teaspoons of molagai podi. Mix well and serve.

Notes

Adding molagai podi gives a special flavour and texture to the sundal.

You can add grated or chopped coconut if you wish alongwith mango.