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Thursday, 13 February 2014
Kala Chana Sundal
was introduced to this delicious salad in Goa at a South Indian
restaurant and have been making this regularly . I learnt that this is a
Navratri special normally made on the second day of the Navratras .
This guilt free snack has no fixed quantities as such , look at the
picture and adjust to suit your taste . I give you the recipe in
approximates , as was given to me and how I make it.
1 Cup Black Chana Dal - Soak 6 hours.
1 Cup Grated Coconut.
Paste - 4 Tablespoons grated coconut + 3-4 Green Chilies ( adapt to taste )
1 " Grated Ginger.
4 Green Chilies Chopped.
2-3 Dried Red Chilies Broken.
1 Teaspoon Urad Dal
1/2 Teaspoon Methe Seeds.
Lemon Juice to taste
1/2 Cup Chopped Fresh Coriander .
1 Tablespoon Oil.
Boil kala chana , drain . Retain the water for a soup or to add later to a dal etc.
oil in a wok , when hot add methi seeds and urad dal . As the dal
changes color add dried red chilies , curry leaves hing and a few
seconds later the paste. Cook 1 minute then add the kala chana ,chopped
green chilies salt and half of the coconut and dhania. Mix well 1
minute maximum , take off heat add the balance coconut and dhania ,
also add lemon juice .This is a delicious and spicy salad - adjust
coconut , spice , lemon juice to taste .Serve warm or cold .