Black Chana Sundal/Black Chickpea Stirfry

Jun 3, 2012 · Modified: Sep 20, 2021 by Priya_Srinivasan ·

Its time again for Blogging Marathon, But this time it is going to be different. Yes, from this Edition onwards we will be doing a short marathon every week for the Whole Month. Yup, i have taken a month-long 3-day a Week Marathon. Every Week it will be a Different theme, interesting isn't!!!!! Want to Join the Fun, Check Srivalli's Page for More Details.

My Theme for this Week is Evening Snacks, So My first post under this theme, is Sundal!!!! Energy n protein-power packed, Light on the tummy Snack!!! It is perfect for the Kiddos and also for the biggies!!!!

Ingredients

1 Cup Black Channa/Black Chickpea

Salt to taste

1 tablespoon Freshly grated coconut
turmeric a pinch

Roast n Grind

1 teaspoon Coriander seeds

1 teaspoon Gram Dal/chana dal

1 teaspoon Dessicated Coconut

½ teaspoon White Sesame Seeds
3-4 Red Chilies (Adjust according to taste)

Tempering

1-2tsp oil

½ teaspoon Mustard seeds

hing a pinch
a sprig of curry leaf
1 Red chili, broken into two pieces

Method

Soak Black Channa/Chickpea Overnight or for 8 hours. Pressuer Cook it with Salt and turmeric for 4-5 whistles or until soft.
Dry Roast the ingredients given under 'Roast n Grind' and Grind it to a fine powder in a Mixer.
Heat Oil given under 'Tempering' in a Non-stick pan. Splutter mustard seeds, hing, if using the dals, add them now, let it brown, Add the Pressure-cooked Black Chana/Chickpea and Saute for a minute or two.

Add ground Spice Powder to this and Mix well to coat the Chickpeas.
Reduce the Flame and saute for 5-8 Minutes. Add Fresh Coconut, Mix. Take it off the Flame, after 2 minutes. Serve it Warm with their Evening Cuppa.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17