Ingredients :-
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| Channa | Chick peas | 1 Cup |
| Shredded Coconut | 2 tbsp |
| Hing (perungayam) | Pinch |
| Red Chillies | 2 |
| Curry leaves | few |
| Mustard | 1tsp |
| Urad Dal | ¼ tsp |
| Salt | to taste |
Method :-
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1. Soak channa overnight or soak in hot water for 3-4 hours. Pressure cook channa with little salt for 2-3 whistles until soft and keep it aside.
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2. Heat oil in a pan, add mustard seeds and urad dhal, allow it to crackle. Then add red chillies, hing, salt, curry leaves and saute for a minute. (add less salt as we have already added to the chick peas/channa while cooking)
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3. Drain the water from the cooked channa and mix well with the tempered items. Add coconut and give a quick stir. Check for salt, add more if desired and switch off.
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Mouth watering channa sundal is ready !! Serve hot/warm.
Notes :-
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# If you are using canned channa, follow from step2.
# Do not fry the sundal for long time, this makes the outer skin hard.
# You can also add raw mango (grated or finely chopped).
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