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.

To Temper
2 Teaspoons Oil.
1 Teaspoon Mustard Seeds.
1 Teaspoon Urad Dal.
Curry Leaves.

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.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine 
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