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Black Channa Sundal


Ingredients:

Black Channa – 250 gms

Salt – 1 ½ teaspoons

Special masala powder – 3 to 4 teaspoons

Coconut – 5 teaspoons (grated)

To Season:

Oil – 2 teaspoons

Mustard seeds – ½ teaspoon

Hing – ¼ teaspoon

Red chillies – 2 (broken in to halves)

Curry leaves – 5

Method:

  1. Soak black channa overnight or atleast 6 to 8 hours.
  2. Pressure cook for 3 to 4 whistles with water levels immersing channa.
  3. Drain excess water.
  4. Heat oil in non-stick pan, add mustard seeds and allow spluttering.
  5. Add red chillies, curry leaves and hing and fry for a few seconds.
  6. Add cooked black channa, special masala powder salt and sauté for a couple of minutes.
  7. Add grated coconut and mix well.



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