I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Sunday, 23 July 2017
Kala Channa Sundal #sikandalouscuisine
Recipe Credits Raks Kitchen
I had saved this superb recipe a few months ago and finally got around to making it - make it we did , two days running , it's that good.Adjust the spice level to your taste , I am sure you will love this too .
1 Measuring Cup Kala Channa .
Salt - As needed
Asafoetida - 1 pinch
Grated Coconut -1/2 Cup - Grate from the small hole.
To Roast & Powder
1 Tablespoon Channa Dal.
1 Tablespoon Coriander Seeds
1 Teaspoon Black Peppercorn,
1 Teaspoon Jeera.
2-4 Dried Red Chilies.
Asafoetida - A pinch.
1 Teaspoon Oil.
2 Teaspoons Oil.
1 Teaspoon Mustard Seeds.
1 Teaspoon Urad Dal.
1. Wash and soak channa for 3-4 hours.I add hing and salt at this stage to infuse flavors.Pressure cook till done , you want them firm.Drain.
2.Heat oil , splutter mustard seeds and urad dal , then tip in hing , dried and broken red chilies and curry leaves.
3. Add in cooked channas , lightly bhuno for 3-4 minutes , now add in roasted masala and coconut. Cooke 3-4 minutes.Adjust flavors.
This is eaten at room temperature and is a super delicious.