4 July 2014

Spicy Chana (Navrathra special)

This spicy chana recipe is my personal favourite. Also commonly known as 'Sundal', it's mostly served as 'prasad' during the Navrathras. There are quite a few variations to the recipe and one gets to taste them in different households during the 9-days festival. But I'd like to be biased towards my mother's formula :)

                                                            SPICY CHANA (Sundal)

Ingredients :

White Chick peas - 250gms  (Soaked overnight)
Coconut bits - 1/4 cup (Or grated)
Salt to taste

To be roasted & ground :
Oil - 1 tsp
Dhaniya seeds - 1 tbsp
Dry Red Chili - 1
Hing - 1/4 tsp

For Tempering
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Dry Red Chili - 1
Hing - a pinch
Curry leaves - a few

Method : 

1. Pressure cook the chana (chick peas) along with salt to taste, till soft.

2. Heat oil in a pan, add dhaniya seeds, red chili and hing and fry for a minute. Remove and cool. Dry grind this to a powder.

3. Strain the cooked chana in a large colander and keep aside.

4. Heat 1 tbsp oil in a larger pan, add mustard seeds and let crackle. Add red chili and hing and fry for a bit. Add the curry leaves followed by the chana and mix well.

5. Add the coconut (bits or grated) and the powdered spice to the pan and mix again. Check for salt, remove from the flame and serve.


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