- Channa - 500g
- Coconut - 1 grated
- Mustard Seeds - 1 spoon
- Udad Dhal - 1 spoon
- Round Red Chillies - 10-15
- Salt to taste
- Curry Leaves for garnishing
- Oil for Garnishing
Method:
- Wash and Soak the channa one day earlier
- Next day, keep the channa and add a little bit of salt in the water and keep it in presure cooker with weight and let it whistle for 3-4 times
- Break coconut, make pieces and grate them
- In a kadai, pour oil and prepare garnishing with mustard seeds, udad dhal, curry leaves and red chillies
- Put the cooked channa into this kadai and toss it gently. Ensure that you strain the water from channa before adding it to the kadai. Do not smash the channa while tossing
- Add grated coconut, add salt and toss gently
- Your sundal is ready
Images:
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