Kabuli chana Sundal Recipe | How to make Kabuli chana sundal | (Festival special recipes)

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Chana or kabuli chana or white chana is a simple South Indian stir fry made with chickpeas and spices. Kabuli chana sundal is another traditional savoury recipe made during Ganesh Chathurthi time in most of South Indian temples and pandals. White chana or Kabuli chana is another protein packed, fibre rich and less cholesterol lentils. These are mainly used in making chat and curry. To simplify we make sundal with them. Sundal varieties are very healthy and try to include them in your regular diet at least twice a week. This chana sundal can be made for festivals like navaratri, ganesh chaturthi etc. If not for festival season we can add onions and masala also which gives a nice spicy taste to the chana. We can make sundal not only with chana but also with green moong, moong dal, peanuts too. Add a spoonful of freshly grated coconut to add a flavour and crunch to sundal. It has a mix of sweetness, sour and spicy too. Soak kabuli chana for 12 to 15 hours before pressure cooking them.
You can different sundal recipes here:
Chana Dal Sundal
Moong Dal Sundal
Black Chana Sundal

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Kabuli chana Sundal Recipe | How to make Kabuli chana sundal | (Festival special recipes)
Author: Sailaja Angara
Preparation Time: 5M+soaking time
Cooking time: 15M
Servings: 6people

Ingredients:

• 1 Cup Kabuli Chana/White Chana
• Salt to Taste
• 1 tsp Turmeric Powder
• 1/4 tsp Asafoetida
• 2 or 3 Green Chillis
• 1 tbsp grated Coconut
• 2 tbsp Oil
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 or 3 Red Chillis
• 4 or 5 Curry Leaves
• Fistful Coriander Leaves

Procedure:

1. Wash and soak kabuli chana for 12 to 15 hours.
2. Drain excess water, add 2 cups of water.
3. Add salt and turmeric powder.
4. Pressure cook them for 5 whistles.
5. Once the pressure goes off drain excess water and allow kabuli chana to cool.
6. Slit green chillis.
7. Heat oil in a kadai, add chana dal and urad dal.
8. Saute them till they turn golden brown.
9. Add mustard and cumin seeds.
10. Once they start spluttering add slit green chillis.
11. Fry them once.
12. Add whole red chillis, curry leaves and asafoetida.
13. Fry them well and add turmeric powder and salt.
14. Add drained kabuli chana and fry them till the moisture goes off.
15. Before switching off the flame add fresh grated coconut.
16. Switch off the flame and offer to deity.
17. Serve sauteed kabuli chana sundal.