KABULI CHANA SUNDAL...

RECIPE:

kabuli chana               1 cup
Scraped coconut        1 tbsp
Red whole chillies     2
Curry leaves              1 sprig
Mustard seeds           1 tsp
Hing                             a pinch
Urad dal                      1 tsp
Salt to taste
Oil                               2 tsp

Method:

1. Soak chana dal overnight. Place the soaked chana in a pressure cooker.
2. Pour water to just immerse the chana, add little salt and pressure cook it.
3. Allow for the 1st whistle, reduce the flame; remove after 5 mts.
4. Drain excess water and keep aside.

Tadka:
Heat 3 tsp oil add hing, mustard, red chillies (split into small pcs).
On crackling, add urad dal, curry leaves, stir for a minute.
Remove and keep aside; mix in scraped coconut and add channa to it .
Stir well and check for salt. There goes a healthy chana salad.

(Navrathri times brings us back to the humble "sundal". It is made with diff. daals. Black channa tastes best and is also healthy. In Chennai it is a popular snack at the beach wherein it is garnished with grated raw mango, which lends it a tangy and refreshing flavour.)