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.